If you love the cozy flavors of a classic chicken pot pie but crave something quicker and with a fun twist, then you are going to adore this Chicken Pot Pie Pasta Recipe. It captures everything you love about that creamy, comforting filling, loaded with tender chicken, vibrant veggies, and rich sauce, but swaps out the pie crust for tender egg noodles, creating a heartwarming meal perfect for any night of the week. This dish is a perfect harmony of creamy, savory goodness with a slight herbaceous note that will have you coming back for seconds and maybe even thirds!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this dish, and the best part is, these are all straightforward, wholesome staples you likely have on hand or can easily find. Each one plays an essential role, from adding silky texture to delivering fresh vegetable bites and that rich, comforting flavor that makes this recipe so special.
- Egg noodles, 12 ounces: Their tender, slightly chewy texture perfectly soaks up the creamy sauce, making every bite satisfying.
- Butter, 2 tablespoons: Adds a wonderful richness and helps cook the vegetables to perfection without sticking.
- Yellow onion, 1 large, diced: Brings sweetness and depth to the dish once caramelized just right.
- Garlic, 3 cloves minced: Infuses the entire sauce with that aromatic punch that wakes up your taste buds.
- Frozen mixed vegetables, 1 ½ cups thawed: A medley of peas, carrots, and corn that adds color, nutrition, and a slight crunch.
- Dried thyme, 1 teaspoon: Provides a subtle earthiness that echoes classic pot pie flavors.
- All-purpose flour, 2 tablespoons: Essential for thickening the sauce to that perfect creamy consistency.
- Chicken broth, 1 cup: Delivers savory depth and keeps the sauce light and flavorful.
- Heavy cream, 1 cup: Adds luxurious creaminess that ties all the flavors together beautifully.
- Cooked chicken breast, 2 cups shredded: The star protein that makes this a hearty meal.
- Salt and pepper, to taste: The finishing seasoning that enhances all the individual flavors.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Noodles
Start by boiling the egg noodles according to the package instructions. This step is crucial because perfectly cooked noodles are the foundation of your dish, tender yet firm enough to hold up under the creamy sauce. Once done, drain them thoroughly to avoid any watery sauce later.
Step 2: Sauté the Vegetables
In a large skillet, melt the butter over medium heat, then add the diced onion, minced garlic, and thawed mixed vegetables. These ingredients soften and mingle their flavors, building a delicious base for your sauce. Season with dried thyme, salt, and pepper, stirring occasionally until the onions turn translucent and the veggies are tender, which should take about 5 minutes.
Step 3: Create the Creamy Sauce
Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. This step is the secret to a perfectly thickened sauce. Slowly pour in the chicken broth and heavy cream, stirring continuously. Allow the mixture to come to a gentle simmer, letting it thicken and become velvety smooth, about 5 minutes. Keep stirring to avoid lumps and ensure the sauce clings beautifully to the noodles later.
Step 4: Combine Pasta and Chicken
Now, add your cooked egg noodles and shredded chicken to the creamy vegetable sauce. Gently toss everything together to coat all the ingredients with that luscious sauce. Taste and adjust the seasoning with salt and pepper, balancing the flavors just right so every bite is comforting and savory.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
A sprinkle of fresh chopped parsley on top brightens this dish visually and adds a fresh, herbaceous note that perfectly complements the creamy flavors. You can also try a little grated Parmesan for an extra savory punch.
Side Dishes
This cozy pasta pairs wonderfully with something light and crisp like a simple green salad dressed with lemon vinaigrette, which cuts through the richness. Garlic bread or a warm crusty baguette also make perfect companions, great for mopping up every bit of that delightful sauce.
Creative Ways to Present
Serve this Chicken Pot Pie Pasta Recipe in individual ramekins for an elegant touch or pile it high in a rustic, wide bowl for a family-style feast. For a fun twist, top with a bit of crispy fried onions or crushed buttery crackers for a delightful textural contrast.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more after resting, making for an equally delicious next-day meal.
Freezing
You can freeze the Chicken Pot Pie Pasta Recipe in portioned freezer-safe containers for up to 2 months, making it a fantastic meal prep option. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low-medium heat, stirring occasionally and adding a splash of chicken broth or cream to revive the creamy consistency. Avoid microwaving without stirring, as the sauce can separate.
FAQs
Can I use other types of pasta for this Chicken Pot Pie Pasta Recipe?
Absolutely! While egg noodles are classic for their texture, you can swap in penne, rotini, or even small shells – just make sure to cook them al dente to hold up well in the creamy sauce.
Is it possible to make this recipe using leftover chicken?
Yes, in fact, using leftover rotisserie or roasted chicken is a great time saver and adds excellent flavor, making this dish perfect for using up bits of chicken you already have on hand.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with olive oil and the heavy cream with coconut cream or a plant-based cream alternative; just keep in mind the flavor and texture might shift slightly but will still be delicious.
How can I add more vegetables to this dish?
Feel free to boost the veggie count by adding diced carrots, celery, or even mushrooms along with the frozen mixed vegetables. Sauté them well in step 2 to develop deeper flavors.
What is the best way to thicken the sauce if it’s too runny?
If your sauce needs thickening after adding the liquids, create a slurry by mixing a teaspoon of flour or cornstarch with cold water and stir it in while simmering until the sauce reaches your desired consistency.
Final Thoughts
I cannot recommend this Chicken Pot Pie Pasta Recipe enough if you’re seeking the ultimate comfort meal that’s both satisfying and simple to make. It beautifully combines the nostalgic flavors of a classic pot pie with the ease of pasta, making it perfect for busy nights or cozy weekends. Give it a try, and I promise it will become one of your go-to dishes for warmth and heartiness in every bite!
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Chicken Pot Pie Pasta Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This Chicken Pot Pie Pasta is a comforting, creamy dish that combines the classic flavors of chicken pot pie with hearty egg noodles. Loaded with tender chicken, mixed vegetables, and a rich, savory sauce made with butter, cream, and chicken broth, it’s a quick and satisfying dinner perfect for busy weeknights or cozy gatherings.
Ingredients
Pasta
- 12 ounces egg noodles
Sauce and Vegetables
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
Protein and Seasoning
- 2 cups cooked chicken breast, shredded
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Cook the Noodles: Boil the egg noodles according to the package directions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and thawed mixed vegetables. Cook, stirring occasionally, until the onions become soft, about 5 minutes.
- Season the Vegetables: Sprinkle dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper over the vegetables. Stir well to combine the flavors.
- Create the Sauce: Stir in the all-purpose flour to coat the vegetables evenly, then slowly add the chicken broth and heavy cream. Bring the mixture to a gentle simmer while stirring constantly to avoid lumps.
- Thicken the Sauce: Continue cooking the sauce, stirring occasionally, until it thickens to a creamy consistency, about 5 minutes.
- Combine Pasta and Chicken: Add the cooked egg noodles and shredded chicken breast to the skillet. Stir thoroughly to combine all ingredients and heat through.
- Season to Taste and Serve: Adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley if desired, then serve warm.
Notes
- You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- To make the dish gluten-free, use gluten-free flour and pasta alternatives.
- Fresh thyme can be used instead of dried for a more intense herb flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
