I’ve been making this creamy chicken pot pie pasta on repeat lately, and I can’t get enough of it! It delivers all those comforting pot pie flavors we crave without the fussy pastry work. In just 25 minutes, you’ll have a hearty, satisfying dinner on the table.
The genius behind this recipe is using tender egg noodles instead of pie crust. They soak up the luscious cream sauce beautifully. I always keep cooked chicken in my fridge, which makes this dish come together incredibly fast.
WHAT MAKES THIS RECIPE SPECIAL
The sauce is absolutely divine – silky, rich, and loaded with savory flavors. When you sauté the onion and garlic together, your kitchen fills with an irresistible aroma. The dried thyme adds that classic pot pie essence I absolutely love.
I appreciate how this recipe transforms simple pantry staples into restaurant-quality comfort food. The frozen mixed vegetables add pops of color and nutrition without any extra prep work. Everything comes together in one pan, which means easy cleanup!
CUSTOMIZE IT TO YOUR TASTE
I kept the seasonings traditional and family-friendly in this version. However, you can easily adjust the flavors to match your preferences. Add red pepper flakes for some heat, or stir in extra herbs like rosemary or sage.
The beauty of this pasta dish is its versatility. You can swap vegetables based on what’s in your freezer. Peas, corn, carrots, and green beans all work wonderfully here.
MY FOOLPROOF TIPS
Here’s my biggest tip: don’t skip the thawing step for the frozen vegetables. Thawed veggies integrate better into the sauce and won’t water it down. I usually just leave them in a colander while I prep everything else.
Also, taste your sauce before adding the pasta and chicken. This is your chance to adjust seasonings perfectly. I like mine with a generous crack of black pepper.
PERFECT PAIRINGS
This pasta is quite rich and creamy, so I love serving it alongside something fresh and crisp. A simple green salad with vinaigrette cuts through the richness beautifully. Garlic bread is another favorite – perfect for soaking up any extra sauce!
Steamed broccoli or roasted Brussels sprouts make excellent vegetable sides. The slight bitterness of these greens complements the creamy pasta wonderfully.
RECIPE DETAILS
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
INGREDIENTS TABLE
| Ingredient | Quantity | Notes |
|---|---|---|
| Egg noodles | 12 ounces | Wide egg noodles work best |
| Butter | 2 tablespoons | Unsalted preferred |
| Yellow onion | 1 large, diced | About 1½ cups diced |
| Garlic | 3 cloves, minced | Fresh is best |
| Frozen mixed vegetables | 1½ cups | Thawed before using |
| Dried thyme | 1 teaspoon | Can substitute with fresh |
| All-purpose flour | 2 tablespoons | For thickening sauce |
| Chicken broth | 1 cup | Low-sodium recommended |
| Heavy cream | 1 cup | Adds richness |
| Cooked chicken breast | 2 cups, shredded | Rotisserie chicken works great |
| Salt | To taste | Start with ½ teaspoon |
| Black pepper | To taste | Freshly ground preferred |
| Fresh parsley | 2 tablespoons, chopped | Optional garnish |
STEP-BY-STEP DIRECTIONS
STEP 1: COOK YOUR NOODLES
Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. This usually takes about 8 minutes. Drain the noodles in a colander and set them aside.
Pro tip: Don’t rinse your pasta! The starch helps the sauce cling better to each noodle.
STEP 2: BUILD YOUR FLAVOR BASE
Grab a large skillet and melt the butter over medium heat. Once it’s bubbling, add the diced onion and minced garlic. Toss in your thawed mixed vegetables and sprinkle everything with the dried thyme.
Season with salt and pepper to taste. Let everything cook together for about 5 minutes. You’ll know it’s ready when the onions turn translucent and soft.
STEP 3: CREATE THE CREAMY SAUCE
Sprinkle the flour over your vegetable mixture. Stir constantly for about 1 minute to cook out the raw flour taste. The flour will coat the vegetables and create a light roux.
Pour in the chicken broth first, stirring continuously to prevent lumps. Then add the heavy cream and continue stirring. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. The sauce will thicken beautifully and coat the back of your spoon.
STEP 4: COMBINE EVERYTHING
Add your cooked egg noodles and shredded chicken to the skillet. Toss everything together until the pasta and chicken are completely coated in that gorgeous creamy sauce.
Taste and adjust your seasonings if needed. Sometimes I add an extra pinch of salt or more pepper at this stage.
STEP 5: GARNISH AND SERVE
Transfer your chicken pot pie pasta to serving bowls. Sprinkle fresh parsley on top for a beautiful pop of color and fresh flavor. Serve immediately while it’s hot and creamy!
STORAGE, VARIATIONS & FAQs
STORAGE GUIDELINES
To Store: Transfer leftover pasta to an airtight container. It will keep fresh in the refrigerator for up to 5 days. Make sure the pasta has cooled to room temperature before sealing.
To Reheat: You have two options. For microwave reheating, add a splash of cream or chicken broth to the pasta first. Heat in 1-minute intervals, stirring between each. For stovetop reheating, warm the pasta in a skillet over medium-low heat. Add extra liquid to restore that silky texture.
The sauce may thicken considerably in the fridge. Don’t worry – this is completely normal! Just add liquid gradually while reheating until you reach your desired consistency.
RECIPE VARIATIONS
Lighter Version: Swap heavy cream for half-and-half or whole milk. You’ll get a lighter sauce that’s still delicious.
Protein Options: Try using rotisserie chicken for even more convenience. Dark meat chicken adds extra flavor and stays incredibly moist. Turkey works beautifully too!
Vegetable Boost: Add fresh broccoli florets, diced bell peppers, or mushrooms. Sauté them with the onions for the best texture.
Spicy Kick: Add ¼ teaspoon red pepper flakes with the thyme. A dash of cayenne pepper works wonderfully too.
Cheese Addition: Stir in ½ cup grated Parmesan cheese at the end. Sharp cheddar also melts beautifully into the sauce.
Gluten-Free Option: Use gluten-free pasta and substitute cornstarch for the flour. Mix 1 tablespoon cornstarch with 2 tablespoons cold water before adding.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
Absolutely! While egg noodles are traditional, you can use any pasta shape you prefer. Penne, rotini, or farfalle all work well. Just adjust cooking times according to your pasta package directions.
Can I make this ahead of time?
Yes, but I recommend preparing the sauce separately. Cook the pasta fresh when you’re ready to serve. Combine everything right before eating for the best texture. The sauce can be made up to 2 days ahead.
What if I don’t have heavy cream?
You can substitute with half-and-half, though the sauce will be thinner. Another option is using milk with a tablespoon of cream cheese stirred in. This creates a similar richness.
Can I freeze chicken pot pie pasta?
I don’t recommend freezing this dish. Cream-based sauces and pasta don’t freeze well together. The sauce may separate and the noodles can become mushy when thawed.
How can I make the sauce thicker?
If your sauce seems thin, let it simmer longer to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into your sauce and simmer for 2 minutes.
NUTRITION INFORMATION (PER SERVING)
- Calories: 625
- Total Fat: 28g
- Saturated Fat: 15g
- Protein: 35g
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 4g
- Sodium: 380mg
FINAL THOUGHTS
This creamy chicken pot pie pasta has earned its place in my regular dinner rotation. It’s comforting, satisfying, and comes together faster than ordering takeout. The best part is watching my family devour every last bite!
I love how this recipe brings all the cozy feelings of traditional chicken pot pie without any of the complicated steps. Give it a try tonight – I promise you won’t be disappointed!
Creamy Chicken Pot Pie Pasta
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter unsalted preferred
- 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 low-sodium recommended
- 1 cup heavy cream
- 2 cups cooked chicken breast shredded
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
- Cook the Noodles
- Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until al dente, about 8 minutes. Drain and set aside. Do not rinse the pasta.
- Build the Flavor Base
- In a large skillet, melt butter over medium heat. Add diced onion, minced garlic, and thawed mixed vegetables. Sprinkle with dried thyme, salt, and pepper. Cook for about 5 minutes until onions are translucent and soft.
- Create the Creamy Sauce
- Sprinkle flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste. Pour in chicken broth, stirring continuously to prevent lumps. Add heavy cream and continue stirring. Bring to a gentle simmer and cook for 5 minutes until sauce thickens and coats the back of a spoon.
- Combine Everything
- Add cooked egg noodles and shredded chicken to the skillet. Toss everything together until pasta and chicken are completely coated in the creamy sauce. Taste and adjust seasonings if needed.
- Garnish and Serve
- Transfer to serving bowls. Sprinkle with fresh parsley for color and fresh flavor. Serve immediately while hot and creamy.
Notes
Reheating: Add a splash of cream or chicken broth when reheating to restore the sauce’s silky texture. Reheat in microwave in 1-minute intervals or on stovetop over medium-low heat.
Lighter Version: Substitute heavy cream with half-and-half or whole milk for a lighter sauce.
Protein Options: Use rotisserie chicken for convenience. Dark meat chicken or turkey also work well.
Vegetable Variations: Add fresh broccoli florets, diced bell peppers, or mushrooms. Sauté with the onions.
Spicy Kick: Add ¼ teaspoon red pepper flakes or a dash of cayenne pepper with the thyme.
Cheese Addition: Stir in ½ cup grated Parmesan or sharp cheddar cheese at the end.
Gluten-Free Option: Use gluten-free pasta and substitute flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Pro Tip: Thaw frozen vegetables before cooking to prevent watering down the sauce.
