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
Scale
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.
