Name: Creamy Chicken Pot Pie Pasta with Pappardelle Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8.8 ounces DeLallo Egg Pappardelle Pasta; 1 ½ pounds boneless, skinless chicken breasts; 3–4 tablespoons unsalted butter, divided; 1 cup heavy cream; ½ cup grated Parmesan cheese; 3 medium carrots, diced; 3 stalks celery, diced; 1 yellow onion, diced; 6 cloves garlic, finely chopped or grated; 1 cup frozen peas; 3–4 sprigs fresh rosemary; 10–12 sprigs fresh thyme; 2 sprigs fresh sage; ¼ cup all-purpose flour; 2–3 cups chicken stock; Kosher salt, to taste; Ground black pepper, to taste

Jump to Recipe· 4.3 from 27 reviews

If you have a soft spot for comfort food that feels like a hug from the inside, then you are absolutely going to adore the Creamy Chicken Pot Pie Pasta with Pappardelle Recipe. This dish takes all those classic pot pie flavors you love—the tender chicken, sweet peas, carrots, and fresh herbs—and marries them beautifully with silky pappardelle noodles to create a creamy pasta that’s both hearty and elegant. It’s a one-skillet wonder that effortlessly brings together everything comforting about pot pie, with the added charm of luscious, broad ribbons of pasta that soak up every bit of the rich, dreamy sauce. Trust me, once you try this recipe, it’ll become one of your go-to weeknight favorites and a guaranteed crowd-pleaser.

Ingredients You’ll Need

This image shows a close-up of a pan filled with finely chopped vegetables. The vegetables are organized in layers with the base mostly made of small orange carrot cubes, light green celery pieces, and translucent white onion chunks. On top, there are small piles of minced garlic placed in several spots. The vegetables look slightly cooked, showing a soft texture with some shiny spots from oil. The colors include bright orange, green, off-white, and a few black pepper specks scattered evenly. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

What’s fantastic about the Creamy Chicken Pot Pie Pasta with Pappardelle Recipe is how straightforward and approachable the ingredients are, yet each plays a vital role in building layers of flavor, texture, and color. From fresh herbs that brighten the dish to creamy parmesan that adds depth, this list will have you excited to cook.

8.8 ounces DeLallo Egg Pappardelle Pasta: Wide egg noodles that soak up every drop of sauce beautifully.
3–4 tablespoons unsalted butter, divided: Adds luxurious richness and helps build a flavorful base.
1 ½ pounds boneless, skinless chicken breasts: Tender protein that becomes juicy and shredded for comfort food bliss.
Kosher salt and ground black pepper: The essentials for seasoning that bring out natural flavors.
3 medium carrots, diced: Sweetness and vibrant color that lighten the creamy sauce.
3 stalks celery, diced: Keeps the dish fragrant and adds a subtle crunch.
1 yellow onion, diced: Builds savory depth and melds beautifully with the other aromatics.
6 cloves garlic, finely chopped or grated: Packs a punch of fragrant warmth that complements the herbs.
¼ cup all-purpose flour: The secret for thickening the sauce to a luscious, velvety consistency.
2–3 cups chicken stock: Adds body and layers of savory flavor to the creamy base.
3–4 sprigs fresh rosemary: Earthy, piney notes that elevate the dish’s aroma.
10–12 sprigs fresh thyme: Offers bright herbal undertones that enhance every bite.
2 sprigs fresh sage: Adds a subtle warmth and unique herbaceous note.
1 cup frozen peas: Sweet pops of green that brighten the creamy sauce visually and flavor-wise.
1 cup heavy cream: Creates the silky, rich sauce that wraps all ingredients in indulgence.
½ cup grated parmesan: Sharp, nutty cheese that finishes the sauce with incredible depth.

How to Make Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

Step 1: Brown the Chicken

Start by melting 2 tablespoons of butter in a large skillet over medium-high heat. Season your chicken breasts generously with kosher salt and black pepper. Place them in the skillet and cook for 2 to 3 minutes on each side until golden brown. This step seals in all those juicy flavors and builds the foundation for your creamy chicken pot pie pasta. Once browned, transfer the chicken to a plate and set aside to rest.

Step 2: Cook the Aromatics

In the same skillet, add another 1 to 2 tablespoons of butter if needed. Toss in your diced carrots, celery, and onion along with a big pinch of salt and pepper. Let these vegetables soften for 5 to 7 minutes, stirring occasionally. Their natural sweetness will create a deliciously fragrant base. Then add the garlic and cook for an additional 1 to 2 minutes until you can almost smell the garlic and herbs mingling beautifully.

Step 3: Build the Sauce Base

Turn the heat down to medium-low and sprinkle in the flour over the softened veggies. Stir constantly for 1 to 2 minutes, until the mixture turns a lovely golden brown—this step is crucial for getting that rich, nutty flavor. Gradually pour in the chicken stock while scraping the bottom of the pan to release all those browned bits. Those little bits packed with flavor will make your sauce irresistible!

Step 4: Add Fresh Herbs and Simmer Chicken

Gather your rosemary, thyme, and sage sprigs, tie them together with kitchen twine for easy removal later, and add to the skillet alongside the browned chicken breasts. Partially cover the skillet and let everything simmer gently for 12 to 15 minutes until the chicken is fully cooked and infused with herbal goodness.

Step 5: Cook the Pappardelle Pasta

While the chicken simmers, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Before draining, scoop out about a cup of the starchy pasta water to use later for adjusting sauce consistency. Make sure not to rinse so the sauce sticks perfectly to the noodles.

Step 6: Finish the Creamy Sauce

Remove and discard the herb bundle from the skillet. Shred the chicken into bite-sized pieces with two forks, or use a stand mixer if you want to make life easier. Return the shredded chicken to the skillet along with the peas and heavy cream. Stir everything together gently and let it simmer for 1 to 2 minutes to marry all those comforting flavors.

Step 7: Combine Pasta and Sauce

Add the cooked pappardelle directly into the skillet and toss to coat every ribbon of pasta in that creamy chicken pot pie sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water; if you want it richer or thicker, sprinkle in some parmesan cheese. Allow it to heat through for a minute or two so the pasta absorbs some of the sauce’s silky goodness.

How to Serve Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

A close-up view of a creamy pasta dish with wide, flat yellow noodles coated in a thick white sauce. The sauce has small pieces of green peas, orange carrot bits, and shredded white chicken mixed in. The pasta is lifted by a silver utensil, showing multiple folded layers of noodles dripping with sauce. The background is a white marbled surface, and the dish is served in a white bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make every bite feel special, top your creamy chicken pot pie pasta with a little extra grated parmesan and sprinkle on freshly chopped herbs like parsley or thyme. This adds a fresh pop of color and flavor that brightens the dish beautifully. A crack of fresh black pepper on top invites you to dive right in.

Side Dishes

This dish is delicious enough on its own, but pairing it with a crisp, light mixed greens salad dressed simply with lemon juice or vinaigrette creates a perfect balance. For those who love garlic, a side of garlic bread or garlic butter toast complements the creamy texture and rounds out the meal perfectly.

Creative Ways to Present

Try serving the Creamy Chicken Pot Pie Pasta with Pappardelle Recipe in shallow bowls rather than plates to hold all that luscious sauce. For gatherings, a large rustic serving dish garnished with fresh herbs looks impressive. You can even add a sprinkle of toasted breadcrumbs on top for a slight crunch contrast that’s absolutely delightful.

Make Ahead and Storage

Storing Leftovers

Place leftover Creamy Chicken Pot Pie Pasta with Pappardelle Recipe in an airtight container and store it in the refrigerator for up to 3 days. The flavors mellow and develop even more, making it just as tasty when you reheat it.

Freezing

You can freeze this creamy pasta dish, but I recommend leaving out the parmesan cheese before freezing to preserve texture. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat gently.

Reheating

Reheat leftovers on the stovetop over medium-low heat, adding a splash of cream, milk, or reserved pasta water to revive the sauce’s silky texture. Stir frequently until warmed through but be careful not to overcook the pasta to keep it tender and delicious.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and add it after you’ve simmered the sauce and removed the herb bundle. This can save you time without sacrificing any flavor.

What can I substitute for fresh herbs if I don’t have them?

Dried rosemary, thyme, and sage can be used—about one-third the amount compared to fresh herbs since dried herbs are more concentrated. Add them during the simmering step to infuse the sauce.

Is there a way to make this recipe dairy-free?

Yes! Substitute butter with olive oil or a dairy-free butter alternative, and swap heavy cream with coconut milk or cashew cream. Use a dairy-free parmesan-style cheese or nutritional yeast to keep that cheesy finish.

Can I use a different pasta instead of pappardelle?

Of course! While pappardelle’s broad ribbons are perfect for soaking up the sauce, other wide noodles like fettuccine or tagliatelle work well. Even rigatoni or penne would be delightful for holding bits of the creamy sauce and vegetables.

How thick should the sauce be when tossing with pasta?

You want a sauce that’s thick enough to coat the noodles evenly but still fluid enough to drizzle and cling. It shouldn’t be dry or clumpy. Use reserved pasta water to loosen it or extra parmesan to thicken, until you reach that perfect silky consistency.

Final Thoughts

The Creamy Chicken Pot Pie Pasta with Pappardelle Recipe is one of those magical dishes that turns simple ingredients into a luxurious, heartwarming meal everyone will ask for again and again. It’s perfect for chilly nights when you want comfort but crave something with a little extra flair. So gather those fresh herbs and your favorite pasta, and get ready to treat yourself and your loved ones to pure, creamy deliciousness.