If you love the comforting flavors of a classic chicken pot pie but crave something quicker and less fussy, the Chicken Pot Pie Pasta Recipe is here to become your new weeknight favorite. This dish takes all the creamy, savory goodness of chicken pot pie and transforms it into a cozy, saucy pasta meal that’s both hearty and satisfying. Packed with tender chicken, vibrant veggies, and a luscious cream sauce, every forkful feels like a warm hug — trust me, it’s one you’ll want to come back to again and again.
Ingredients You’ll Need
These ingredients are simple yet essential, each adding its own special touch to the dish’s rich flavor and appealing texture. From fresh veggies to creamy dairy and savory herbs, everything works together to create that signature pot pie taste in pasta form.
- 3 cups cooked shredded chicken: The star protein, giving the dish heartiness and flavor.
- 8 ounces wide egg noodles: Perfect for soaking up the creamy sauce.
- 1 medium onion, diced: Adds sweetness and depth when sautéed.
- 2 celery stalks, diced: Brings a subtle crunch and freshness.
- 2 carrots, peeled and diced: Offers natural sweetness and color.
- 3 cloves garlic, minced: Gives the sauce a fragrant, savory kick.
- 1 cup frozen peas: Pops of green and slight sweetness.
- 1 cup frozen corn: Adds a gentle burst of sweetness and texture.
- 2 tablespoons butter: For sautéing and richness in the sauce.
- 1 ½ cups heavy cream: Creates the silky, luscious base for the sauce.
- ½ cup grated Parmesan cheese: Boosts umami and enriches the flavor.
- ¼ cup chopped fresh parsley: Freshens the dish and adds a pop of color.
- ¼ cup all-purpose flour: Thickens the sauce to perfect creaminess.
- 2 cups chicken broth: Adds savory depth and moisture.
- 1 teaspoon dried thyme: Classic herb for that comforting pot pie aroma.
- ½ teaspoon dried sage: Warm and earthy, it rounds out the seasoning.
- ½ teaspoon salt: Enhances all the flavors.
- ¼ teaspoon black pepper: Adds a subtle bite.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook Noodles
Begin by boiling the egg noodles in salted water until they reach that perfect al dente texture. This step ensures your pasta will have just the right chewiness to hold up under the creamy sauce without turning mushy. Once cooked, drain and set the noodles aside so they’re ready to join the luscious chicken mixture.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, celery, and carrots and cook them gently for 8 to 10 minutes until they’re tender and fragrant. This slow sauté softens the veggies and unlocks their natural sweetness, providing a perfect base layer of flavor for your sauce.
Step 3: Add Garlic
Next, stir in the minced garlic and let it cook for about 1 to 2 minutes. Garlic adds that lovely aromatic note that makes this dish irresistible. Be careful not to let it brown too much; you want it fragrant but not bitter.
Step 4: Create the Roux
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir everything together. Cooking this mixture for 1 to 2 minutes removes any raw flour taste and helps develop a thick, silky sauce when we add the liquids.
Step 5: Add Liquids and Seasonings
Slowly whisk in the chicken broth and heavy cream while stirring constantly to keep the sauce smooth and lump-free. Add dried thyme, sage, salt, and black pepper for that classic pot pie seasoning. Bring it all to a gentle simmer, letting the sauce thicken into a rich and creamy coating for the noodles and chicken.
Step 6: Combine Chicken and Vegetables
Fold in your shredded chicken along with the frozen peas and corn. Allow everything to warm through and the veggies to soften tenderly in the sauce. This step melds all the flavors beautifully and gives you those little bites of sweet veggies between the savory chicken chunks.
Step 7: Toss with Noodles
Add the cooked egg noodles directly into the skillet and gently toss everything together. The noodles soak up the creamy pot pie sauce, making every bite satisfying and loaded with flavor.
Step 8: Finish and Serve
Remove the skillet from heat and stir in the grated Parmesan cheese and freshly chopped parsley. The cheese adds a subtle, nutty richness, while parsley brightens and freshens the dish just before serving. Now you’re ready to enjoy that warm, comforting taste of your homemade Chicken Pot Pie Pasta Recipe!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
Sprinkle extra chopped parsley or even some crispy fried onions on top to add a fresh and crunchy contrast to the creamy pasta. A light dusting of freshly shredded Parmesan or a crack of black pepper can also enhance each serving beautifully.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans drizzled with lemon butter are also fantastic vegetable accompaniments.
Creative Ways to Present
For a cozy family-style meal, serve the pasta in a warmed casserole dish garnished with fresh herbs. You can also spoon it into individual bowls topped with a sprinkle of extra cheese and a side of warm crusty bread for dipping up every last bit of that creamy goodness.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, transfer any leftovers to an airtight container and refrigerate. The Chicken Pot Pie Pasta Recipe keeps well for up to 3 days, during which the flavors continue to meld deliciously.
Freezing
If you want to save this dish for a longer period, you can freeze it in portion-sized containers. Keep in mind the texture of the noodles might soften slightly upon thawing, but the creamy sauce and chicken will still taste fantastic. Freeze for up to 2 months.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. Avoid microwaving for long periods to prevent the noodles from becoming mushy. Stir often until heated through and creamy again.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While wide egg noodles are traditional, you can swap in penne, rotini, or even shells to customize the texture and look of your Chicken Pot Pie Pasta Recipe.
Is it possible to make this dish vegetarian?
Yes, simply leave out the chicken and increase the veggies or add a meat substitute like mushrooms or tofu. Use vegetable broth instead of chicken broth for a fully vegetarian version.
What can I substitute for heavy cream?
If you want a lighter option, half-and-half or whole milk mixed with a tablespoon of butter can work. Just keep in mind the sauce might be a bit thinner and less rich.
Can I prepare the sauce ahead of time?
Definitely. You can make the creamy sauce and vegetable mixture a day ahead and store it in the fridge. When ready to eat, reheat gently and toss with freshly cooked noodles and chicken.
How do I get the sauce to thicken perfectly?
Cooking the flour with the veggies before adding liquid is key to avoid lumps. Also, simmering the sauce until it visibly thickens ensures you get that perfect creamy, velvety texture.
Final Thoughts
If you’re craving comfort food that feels like a warm hug on a plate but want something effortless and different, the Chicken Pot Pie Pasta Recipe will steal your heart. It’s cozy, creamy, and loaded with flavor that feels both familiar and fresh. Give it a try tonight — I promise it’ll become one of your favorite go-to meals.
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Chicken Pot Pie Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Pasta is a comforting and creamy dish that captures all the classic flavors of a traditional pot pie in a quick and easy pasta meal. Tender shredded chicken, sautéed vegetables, and wide egg noodles come together in a rich Parmesan cream sauce infused with herbs, making it a perfect hearty dinner for the whole family.
Ingredients
Chicken and Pasta
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce
- 2 tablespoons butter
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Noodles: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 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 are tender, about 8-10 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir to combine thoroughly. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the vegetables are tender, about 3-4 minutes.
- Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss to combine with the creamy chicken and vegetable mixture.
- Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until evenly distributed. Serve warm and enjoy!
Notes
- For extra flavor, you can add a splash of white wine when adding the broth and cream.
- Use fresh peas and corn if available instead of frozen for a fresher taste.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- To make it lighter, substitute half-and-half for the heavy cream, though the sauce may be less rich.
