Ingredients
Main Ingredients
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
Sauce Ingredients
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables & Garnishes
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Cook Noodles: Cook the egg noodles in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Make Roux: Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste, forming a roux base for the sauce.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, dried sage, salt, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
- Mix in Noodles: Add the cooked egg noodles to the skillet and toss gently to combine with the creamy chicken and vegetable mixture.
- Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated. Serve immediately and enjoy your hearty Chicken Pot Pie Pasta.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- Frozen peas and corn add sweetness and color but can be substituted with fresh if preferred.
- For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.
- Leftovers keep well refrigerated up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
