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Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

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4.3 from 27 reviews

Creamy Chicken Pot Pie Pasta with Pappardelle combines the cozy flavors of classic chicken pot pie without the crust. Tender pappardelle noodles are enveloped in a luscious, herb-infused sauce brimming with shredded chicken, sweet peas, carrots, and celery. This comforting stovetop one-skillet meal is perfect for chilly nights when you crave a warm and satisfying dinner.

  • Total Time: 1 hour
  • Yield: Serves 4-6

Ingredients

Pasta and Protein

  • 8.8 ounces DeLallo Egg Pappardelle Pasta
  • 1 ½ pounds boneless, skinless chicken breasts

Dairy and Fat

  • 3–4 tablespoons unsalted butter, divided
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese

Vegetables and Aromatics

  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, finely chopped or grated
  • 1 cup frozen peas

Herbs

  • 3–4 sprigs fresh rosemary
  • 10–12 sprigs fresh thyme
  • 2 sprigs fresh sage

Pantry Staples

  • ¼ cup all-purpose flour
  • 2–3 cups chicken stock
  • Kosher salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Prep: Bring a large pot of water to a boil and generously salt it. This will be used later to cook the pasta.
  2. Brown the Chicken: In a large skillet with a tight-fitting lid over medium-high heat, melt 2 tablespoons of butter. Season the chicken breasts with kosher salt (1 ½ teaspoons) and black pepper. Cook the chicken 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
  3. Cook the Aromatics: If needed, melt another 1-2 tablespoons of butter in the same skillet. Add the diced carrots, celery, and onion. Season with a generous pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
  4. Deglaze and Thicken: Reduce heat to medium-low. Sprinkle the flour evenly over the vegetables and stir to combine. Cook for 1-2 minutes until the flour turns golden. Slowly pour in the chicken stock while scraping the browned bits from the bottom of the pan to incorporate all the flavor.
  5. Simmer with Herbs and Chicken: Tie the rosemary, thyme, and sage sprigs with kitchen twine or finely chop if twine is unavailable. Add the herb bundle and browned chicken back into the skillet. Partially cover and simmer for 12-15 minutes, or until the chicken is cooked through.
  6. Cook the Pappardelle: While the chicken cooks, drop the pappardelle into the boiling salted water and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Do not rinse.
  7. Finish the Sauce: Remove and discard the herb bundle from the skillet. Shred the chicken into bite-sized pieces using two forks or a stand mixer. Return shredded chicken to the skillet with the peas and heavy cream. Stir gently and let simmer for 1-2 minutes to meld the flavors.
  8. Toss the Pasta: Add the cooked pappardelle to the skillet and toss to coat with the creamy chicken sauce. If the sauce is too thick, add reserved pasta water a splash at a time to loosen it. If too thin, sprinkle in some Parmesan to thicken. Cook over medium heat for 1-2 minutes so the pasta absorbs the sauce.
  9. Serve: Divide the creamy chicken pasta among bowls. Garnish with extra grated Parmesan and chopped fresh herbs if desired. Serve immediately with your favorite sides like garlic bread and a fresh green salad for a comforting meal.

Notes

  • Make sure to reserve pasta water before draining; it helps adjust the sauce consistency perfectly.
  • Using fresh herbs significantly boosts the flavor, but dried herbs can be substituted if fresh are unavailable (reduce quantity by half).
  • Shredding the chicken with two forks is easy and keeps it tender; a stand mixer can speed this up.
  • Do not rinse the pasta after draining to retain starch that helps the sauce cling.
  • This recipe can be made dairy-free by substituting heavy cream with coconut cream and using a dairy-free butter alternative.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-chicken-pot-pie-pasta-with-pappardelle-recipe/