Creamy Chicken Pot Pie Pasta
A rich, silky pasta dish inspired by classic chicken pot pie flavors, featuring tender chicken, mixed vegetables, and a creamy herb-infused sauce.
Equipment
- 1 large skillet preferably heavy-bottomed
- 1 pot for cooking noodles
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
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, and mixed vegetables.
- Season with dried thyme, salt (about ½ teaspoon), and pepper (about ¼ teaspoon). Cook until onions soften, about 5 minutes.
- Sprinkle flour over the vegetable mixture and stir to coat evenly.
- Slowly pour in chicken broth and heavy cream while stirring. Simmer until sauce thickens, about 5 minutes.
- Add cooked noodles and shredded chicken to the sauce. Stir thoroughly to coat everything evenly.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish with fresh chopped parsley if desired and serve warm.
Notes
- Use half & half instead of heavy cream for a lighter dish.
- Try chicken thighs for more flavor.
- Add extra vegetables like broccoli and peas.
- Spice it up with red pepper flakes or cayenne.
- Use rotisserie chicken to save time.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat with a splash of cream or broth for best texture.