Creamy Chicken Pot Pie Pasta
Quick and comforting pasta dish with tender egg noodles, shredded chicken, and mixed vegetables in a rich, creamy sauce. All the flavors of chicken pot pie without the fussy crust, ready in just 25 minutes.
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
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
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.
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.
