Description
This Creamy Chicken Pot Pie Pasta is a cozy, one-pan comfort meal made with tender chicken, soft veggies, egg noodles, and a rich, velvety sauce. It brings all the flavors of classic chicken pot pie—without the fuss of making a crust!
Ingredients
12 ounces egg noodles
2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1½ 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 and pepper, to taste
Optional Garnish:
2 tablespoons fresh parsley, chopped
Instructions
Cook the Pasta: Prepare egg noodles according to package instructions until al dente. Drain and set aside.
Cook Veggies: In a large skillet, melt butter over medium heat. Add onion, garlic, and mixed vegetables. Season with thyme, salt, and pepper. Cook until onions soften, about 5 minutes.
Make the Sauce: Sprinkle flour over the veggies and stir to coat. Slowly pour in the chicken broth and heavy cream. Simmer until thickened and creamy, about 5 minutes.
Combine: Add the cooked noodles and shredded chicken to the skillet. Stir until fully coated in the sauce. Taste and adjust seasoning as needed.
Garnish: Top with fresh parsley and serve warm.
Notes
Add a splash of cream or broth when reheating to restore the sauce.
Substitute rotisserie chicken for an even faster dinner.
Any pasta shape works if you don’t have egg noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 115 mg