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Chicken Pot Pie Pasta Recipe

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4.4 from 10 reviews

This Chicken Pot Pie Pasta offers a comforting twist on the classic chicken pot pie by transforming its creamy, savory flavors into a quick and satisfying pasta dish. Featuring tender egg noodles tossed in a rich sauce with shredded chicken, carrots, peas, and aromatic herbs, this recipe is perfect for a cozy weeknight dinner ready in just over half an hour.

  • Total Time: 32 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz extra wide egg noodles

Vegetables and Aromatics

  • 3/4 cup diced carrots
  • 3/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas

Sauce and Seasonings

  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon lemon pepper

Protein

  • 1 1/2 cups cooked, shredded chicken

Instructions

  1. Boil the Pasta: Bring a large pot of water to a vigorous boil. Add a generous amount of salt, then stir in the extra wide egg noodles. Cook the noodles until they are al dente, about 7 to 9 minutes. Drain the pasta and set it aside while preparing the sauce.
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced carrots and onions, seasoning them with salt and pepper to taste. Cook, stirring frequently, until the vegetables start to soften, approximately 5 minutes.
  3. Add Garlic and Flour: Stir in the minced garlic and continue cooking for about 30 seconds until fragrant. Then, sprinkle the flour over the mixture, stirring constantly to form a roux. Cook this for another minute to remove the raw flour taste.
  4. Make the Sauce: Gradually whisk in the heavy whipping cream, milk, and chicken broth to the roux. Season the sauce with salt, dried thyme, and lemon pepper. Raise the heat slightly and bring the mixture to a gentle boil. Let it cook, stirring occasionally, until the sauce thickens, about 8 minutes.
  5. Add Chicken and Peas: Once the sauce has thickened, fold in the shredded cooked chicken and frozen peas. Cook until everything is heated through, about 3 to 4 minutes.
  6. Combine Pasta and Serve: Toss the cooked egg noodles into the skillet with the sauce, making sure the pasta is well coated. Serve the Chicken Pot Pie Pasta immediately while hot for a comforting meal.

Notes

  • Use extra wide egg noodles for a heartier texture that pairs well with the creamy sauce.
  • To save time, use rotisserie chicken or leftover cooked chicken for shredding.
  • Adjust seasoning to taste, adding more salt or lemon pepper as desired.
  • This dish reheats well but may thicken as it sits; add a splash of milk when reheating to loosen the sauce.
  • For a lighter option, substitute heavy cream with half-and-half or use lower-fat milk.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-pot-pie-pasta-recipe-3/