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Chicken Pot Pie Pasta Recipe

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4 from 7 reviews

This Chicken Pot Pie Pasta recipe reinvents the classic comfort dish with tender shredded chicken, creamy sauce, and hearty egg noodles, all enhanced by a medley of mixed vegetables and aromatic thyme. Ready in just 35 minutes, it's a delicious and satisfying one-pan meal perfect for weeknight dinners.

Ingredients

For the Pasta:

  • 12 ounces egg noodles

For the Sauce and Filling:

  • 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
  • 2 cups cooked chicken breast, shredded
  • Salt, to taste
  • Pepper, to taste

Optional Garnish:

  • Fresh parsley, chopped

Instructions

  1. Cook the noodles: Prepare the egg noodles according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
  2. Sauté aromatics and vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, minced garlic, and thawed mixed vegetables to the skillet. Cook while stirring until the onions soften and vegetables are heated through, about 5 minutes.
  3. Season the vegetables: Sprinkle dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper over the vegetables. Stir well to combine all flavors evenly.
  4. Make the sauce: Stir in the flour to coat the vegetables evenly, cooking for about a minute to remove the raw flour taste. Gradually pour in the chicken broth followed by the heavy cream, stirring constantly until the mixture begins to thicken and simmer.
  5. Thicken the sauce: Continue stirring occasionally as the sauce simmers on medium-low heat for about 5 minutes until it reaches a creamy, thickened consistency.
  6. Combine pasta and chicken: Add the cooked egg noodles and shredded chicken breast to the skillet. Toss everything together gently to evenly coat the pasta and chicken in the creamy vegetable sauce. Adjust salt and pepper to taste.
  7. Garnish and serve: Remove from heat and optionally sprinkle chopped fresh parsley over the top before serving for a burst of color and freshness.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Use leftover roasted or rotisserie chicken to save time.
  • Frozen mixed vegetables can be customized based on your preference—carrots, peas, corn, and green beans work well.
  • If you prefer a thicker sauce, use an extra tablespoon of flour or reduce the chicken broth slightly.
  • This dish can be prepared gluten-free by using gluten-free flour and pasta.
  • Leftovers store well covered in the refrigerator for up to 3 days.

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