Chicken Pot Pie Pasta Recipe

I absolutely love how comforting this Chicken Pot Pie Pasta Recipe feels-it s like all the best parts of a classic chicken pot pie wrapped up in a cozy, creamy pasta dish. It s perfect for those nights when you want something hearty but easier and quicker to throw together than a full pie. Plus, it s such a crowd-pleaser; my family goes crazy for the rich flavors and tender bites of chicken mingled with veggies and noodles.

When I first tried this recipe, I was blown away by how the creamy sauce and tender veggies come together to make a soul-warming meal without any fuss. You ll find that using egg noodles really adds the perfect chewy texture that carries the sauce so well. Whether it s a busy weeknight or you re craving comfort food, this Chicken Pot Pie Pasta Recipe is absolutely worth keeping in your rotation.

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Ingredients You’ll Need

Every ingredient in this Chicken Pot Pie Pasta Recipe works in harmony to create layers of flavor and texture-from tender chicken and fresh veggies to that luscious cream sauce. Let me walk you through what makes the combo work well and a few shopping tips so you re set for success.

• Cooked Shredded Chicken: Using leftover or rotisserie chicken saves time and adds great flavor-plus it s super tender.
• Wide Egg Noodles: Their broad shape holds onto the creamy sauce perfectly; cooked al dente is key here.
• Butter: For rich sautéed veggies and a silky sauce base.
• Onion: Adds natural sweetness and depth when sautéed slowly.
• Celery: Provides a subtle crunch and that classic pot pie flavor.
• Carrots: Sweetness and color-don t skip peeling to keep it tender.
• Garlic: Minced fresh garlic amps up the aroma and overall flavor punch.
• All-Purpose Flour: Helps thicken the sauce beautifully; make sure to cook it briefly to avoid a raw taste.
• Chicken Broth: Keeps the sauce savory and full-bodied; homemade or store-bought both work fine.
• Heavy Cream: Gives that rich, velvety texture-feel free to swap for half-and-half for a lighter touch.
• Dried Thyme and Sage: Classic herbs that add warm, earthy notes reminiscent of traditional pot pie spices.
• Salt and Black Pepper: Essential seasonings to balance and bring out all the flavors.
• Frozen Peas and Frozen Corn: Convenient, sweet veggies that add color and pops of freshness.
• Grated Parmesan Cheese: Melts into the sauce for a subtle nuttiness and extra umami.
• Fresh Parsley: Brightens the dish with fresh herbal notes-chop it finely for best results.

Variations

I love tweaking this Chicken Pot Pie Pasta Recipe depending on what I have around or dietary needs-don t hesitate to make it your own. Adding or swapping veggies or adjusting the creaminess can totally transform the meal while still keeping that cozy pot pie spirit intact.

• Mushrooms: I sometimes toss in sliced mushrooms when I want an earthy flavor boost-it pairs beautifully with the herbs.
• Vegetable Swap: Green beans or bell peppers are great alternatives if you prefer different veggies or want more crunch.
• Lightened-Up Version: Swapping heavy cream for half-and-half works well if you want the dish less rich but still creamy.
• Herb Variations: Using fresh herbs instead of dried brings a vibrant, fresh-note flavor that wakes up the sauce.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the Egg Noodles Perfectly

Start by bringing a large pot of salted water to a boil-salting the water really seasons the noodles. Add your wide egg noodles and cook them just until al dente, following the package instructions closely. I always taste a piece early so the noodles don t get mushy later when mixed with the sauce. Once done, drain them well and set aside so they re ready to soak up that creamy sauce.

Step 2: Sauté the Aromatic Vegetables

In a large deep skillet or Dutch oven, melt your butter over medium heat. Toss in the diced onion, celery, and carrots, stirring occasionally. It usually takes about 8 to 10 minutes for the veggies to get tender and release their natural sweetness-that s where all the flavor magic begins. Don t rush this part; slow cooking draws out those comforting pot pie vibes.

Step 3: Add Garlic and Flour to Build the Sauce

Next, add the minced garlic and cook just until it becomes fragrant-about 1 to 2 minutes-because burnt garlic can turn bitter. Then sprinkle the all-purpose flour evenly over the veggies, stirring constantly to combine. Cook this mixture for another minute or two to eliminate that raw flour taste. This step is crucial; it thickens your sauce later into that perfect creamy consistency we all crave.

Step 4: Whisk in Liquids and Seasonings

Gradually pour in the chicken broth and heavy cream while whisking constantly-that way, you avoid any lumps and get a smooth, velvety sauce. Then add dried thyme, sage, salt, and black pepper to infuse that classic pot pie flavor. Bring everything to a gentle simmer and let it thicken for about 5 minutes. You ll notice it s thickened enough when it coats the back of a spoon-finish this step with patience for the best texture.

Step 5: Mix in Chicken and Frozen Veggies

Stir in your shredded chicken along with the frozen peas and corn right into that luscious sauce. The frozen veggies cook quickly and add subtle sweetness and lovely color. Let everything cook together for 3 to 4 minutes until the chicken is heated through and the peas and corn are tender. This step is where the dish really comes to life, turning into a hearty, homey wonder.

Step 6: Combine with Pasta and Finish

Add the cooked egg noodles directly into the skillet and gently toss everything together so the sauce evenly coats all the noodles and chicken mixture. Remove from heat and stir in the grated Parmesan and chopped fresh parsley for a pop of cheesy richness and fresh herbal brightness. Serve immediately-you ll love how warm and indulgent this meal feels with every forkful.

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

I like to finish this Chicken Pot Pie Pasta Recipe with a sprinkle of freshly grated Parmesan and some extra chopped parsley-it adds color and a fresh aroma. Sometimes, I add a touch of cracked black pepper on top for an extra burst of flavor right at the table. It makes the dish feel a little more special, especially if you re having friends over.

Side Dishes

This pasta pairs perfectly with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted broccoli for a veggie boost. When I want to go cozy all the way, some crusty bread or garlic toast on the side is a lovely way to soak up any leftover sauce.

Creative Ways to Present

For a casual dinner party, I ve served this Chicken Pot Pie Pasta Recipe in mini cast-iron skillets for a charming individual portion look. Pairing it with warm bread rolls and setting the table with fresh herbs in small vases really amps up the cozy vibe. It s a fun way to make a simple dish feel a little more festive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for about 3 to 4 days. When refrigerated, the flavors actually meld more, so it tastes even better the next day. Just be sure to reheat gently to keep the sauce creamy and avoid drying out the noodles.

Freezing

Freezing this dish is totally possible-I let it cool completely, then portion into freezer-safe containers. One tip I learned is to leave out the fresh parsley when freezing and add it fresh when reheating, so it tastes bright and fresh. The creamy sauce holds up surprisingly well after freezing, but I recommend reheating slowly to preserve texture.

Reheating

When reheating, I warm it on the stove over low-medium heat, stirring often and adding a splash of chicken broth or cream if it seems too thick. Microwaving works too, but I break up the pasta a bit and do it in intervals to avoid overcooking. The goal is to keep that silky sauce and tender vegetables intact!

FAQs

Final Thoughts

To me, this Chicken Pot Pie Pasta Recipe is pure comfort food-a little bit nostalgic, completely satisfying, and easy to make. I always feel a sense of warmth when serving this to friends or family, knowing it s both delicious and approachable. If you re looking for a new weeknight winner or a dish to cozy up with, I wholeheartedly recommend giving this recipe a go. You might just find yourself making it again and again, like I do!

Chicken Pot Pie Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 179 reviews

• Author: Julia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Chicken Pot Pie Pasta recipe transforms the classic comfort food into a creamy, hearty skillet meal featuring tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables in a rich, herb-infused sauce. Perfect for a cozy weeknight dinner, it combines the familiar flavors of chicken pot pie in an easy-to-make pasta dish that’s ready in under an hour.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Pasta

• 3 cups cooked shredded chicken
• 8 ounces wide egg noodles

Vegetable and Sauce

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

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Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
2. Sauté Vegetables: In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables become tender, about 8-10 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
4. Create the Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste.
5. Add Liquids and Seasoning: Gradually whisk in the chicken broth and heavy cream while stirring constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook until it thickens, approximately 5 minutes.
6. Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Continue cooking until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
7. Mix in Pasta: Add the cooked egg noodles to the skillet and gently toss to evenly combine with the creamy chicken and vegetable sauce.
8. Finish and Serve: Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley until well incorporated, then serve immediately and enjoy this comforting meal.

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Notes

• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Use leftover cooked chicken or rotisserie chicken for convenience.
• Feel free to add mushrooms or swap in other vegetables such as green beans or bell peppers.
• If you prefer a thicker sauce, cook it a bit longer to reduce further before adding the chicken and vegetables.
• Fresh herbs can be used instead of dried for a more vibrant flavor; increase quantity accordingly.

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Nutrition

• Serving Size: 1 serving (approx. 1.5 cups)
• Calories: 480
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 37 g
• Cholesterol: 110 mg