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Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe
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★★★★★

4.7 from 6 reviews

Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with the ease of a pasta dish. Tender shredded chicken, hearty vegetables, and a creamy herb-infused sauce tossed with wide egg noodles make this recipe a delicious and satisfying meal perfect for any day of the week.

Ingredients

Scale

Protein & Pasta

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles

Vegetables

  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup frozen corn

Dairy & Fats

  • 2 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese

Liquids & Seasonings

  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté the 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.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Create the roux: Sprinkle the flour over the vegetables, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  5. Make the sauce: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
  6. Combine chicken and vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for 3-4 minutes until everything is heated through and vegetables are tender.
  7. Add noodles: Toss the cooked egg noodles into the skillet, mixing gently to combine with the creamy chicken and vegetable sauce.
  8. Finish with cheese and herbs: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until well incorporated.

Notes

  • Use rotisserie chicken or leftover cooked chicken to save time.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • Frozen peas and corn can be replaced with fresh or canned, adjusting cooking time accordingly.
  • If you prefer a thicker sauce, cook it a bit longer or add a little more flour to create a thicker roux.
  • This dish pairs well with a simple green salad or crusty bread.
  • Leftovers store well in the refrigerator for up to 3 days and reheat on the stove or microwave.

Nutrition

Keywords: chicken pot pie, chicken pot pie pasta, creamy chicken pasta, comfort food, easy dinner recipe, one-pan meal

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