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Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

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Chicken Pot Pie Pasta is a delightful fusion of classic comfort food and hearty pasta that the whole family will love. This creamy dish features tender shredded chicken, vibrant vegetables, and rich spices, all enveloped in a luscious sauce. Perfect for busy weeknights or cozy gatherings, it offers a satisfying meal that comes together in just 20 minutes. Serve it warm with crusty bread or fresh salad for an unforgettable dining experience.

Ingredients

Scale
  • 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)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook the egg noodles according to package instructions until al dente, drain and set aside.
  2. In a deep skillet or Dutch oven, melt butter over medium heat and sauté onion, celery, and carrots until tender (8–10 minutes).
  3. Add minced garlic and cook until fragrant (1–2 minutes). Stir in flour and cook to remove raw taste (1–2 minutes).
  4. Gradually whisk in chicken broth and heavy cream; add thyme, sage, salt, and pepper. Simmer until thickened (about 5 minutes).
  5. Stir in cooked chicken, peas, corn, and heat through (3–4 minutes). Toss with the egg noodles.
  6. Remove from heat, mix in Parmesan cheese and parsley before serving.

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