If you’ve ever wished you could enjoy the cozy, comforting flavors of a classic chicken pot pie with the ease and fun of pasta, then you’re in for a real treat. This Chicken Pot Pie Pasta Recipe perfectly marries all the creamy, savory goodness of pot pie filling with tender noodles, creating a one-pot wonder that’s hearty enough for dinner but quick enough for any weeknight. Rich, flavorful, and beautifully balanced, this dish is sure to become a new family favorite that brings warmth and joy to your table with every bite.
Ingredients You’ll Need
Each ingredient in this Chicken Pot Pie Pasta Recipe plays a crucial role in building the rich flavor, creamy texture, and vibrant colors that make this dish so irresistible. Simple and readily available, these ingredients come together to create a comforting meal that tastes like it took hours to prepare.
- Cooked shredded chicken: The hearty protein base that brings savory satisfaction and substance to the dish.
- Wide egg noodles: Perfect for holding onto the creamy sauce and offering a tender yet toothsome bite.
- Onion, celery, and carrots: Classic trio providing sweetness, crunch, and aromatic depth to the sauce.
- Garlic: Adds a fragrant warmth that elevates the overall flavor profile.
- Frozen peas and corn: Pops of color and subtle sweetness for a vibrant, garden-fresh feel.
- Butter: Acts as the silky base for sautéing vegetables and creating the roux that thickens the sauce.
- Heavy cream: Richness that makes the sauce luxuriously creamy and indulgent.
- Grated Parmesan cheese: A savory, nutty twist that finishes the sauce beautifully.
- Fresh parsley: A bright, herbal note that cuts through the richness and adds freshness.
- All-purpose flour: Essential for thickening the sauce into that perfect pot pie consistency.
- Chicken broth: Deepens the savory flavor while keeping the sauce light enough to complement the noodles.
- Dried thyme and sage: Earthy herbs that give the dish its classic pot pie essence.
- Salt and black pepper: Simple seasoning that enhances all the natural flavors.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Noodles
Start by boiling a large pot of salted water and cooking your wide egg noodles until just al dente—they’ll continue to cook slightly when combined with the sauce, so you want to avoid overcooking. Once done, drain and set them aside while you prepare the rich filling.
Step 2: Sauté the Vegetables
In a large deep skillet or Dutch oven, melt the butter over medium heat and add diced onion, celery, and carrots. These veggies should cook until tender but not mushy, about 8 to 10 minutes. This step builds the essential flavor base for your pot pie sauce by softening the vegetables and mellowing their sweetness.
Step 3: Add Garlic
Throw in the minced garlic and cook for an additional 1 to 2 minutes until it becomes fragrant. Garlic adds a subtle depth that enhances the savory richness of this dish without overpowering it.
Step 4: Create the Roux
Sprinkle the all-purpose flour evenly over the softened vegetables and stir well to combine. Cooking this mixture for a couple of minutes removes any raw flour taste and prepares it to thicken your creamy sauce perfectly.
Step 5: Add Liquids and Seasonings
Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Once smooth, season the mixture with dried thyme, dried sage, salt, and black pepper. Bring everything to a gentle simmer, allowing the sauce to thicken and develop rich, savory flavors over about 5 minutes.
Step 6: Combine Chicken and Vegetables
Stir in your cooked shredded chicken along with frozen peas and corn. Let the mixture cook for another 3 to 4 minutes until everything is heated through and the vegetables become tender but still vibrant and slightly crisp.
Step 7: Toss with Noodles and Finish
Add the cooked egg noodles to the skillet and gently toss until every strand is coated with that luscious, creamy sauce. Remove from heat, then stir in grated Parmesan cheese and chopped fresh parsley evenly to bring a final burst of flavor and freshness. Now it’s ready to serve and savor!
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
To elevate your Chicken Pot Pie Pasta Recipe presentation and flavor, consider topping it with a sprinkle of freshly chopped parsley or a touch more Parmesan cheese just before serving. For added texture, a handful of toasted breadcrumbs or chopped fresh thyme can add a delightful crunch and an herbaceous finish.
Side Dishes
This pasta dish is rich and filling, so lighter sides like a simple mixed greens salad with a lemon vinaigrette or some roasted Brussels sprouts complement it beautifully. If you want to keep things classic, a crusty bread roll is perfect for scooping up every last bit of creamy sauce.
Creative Ways to Present
For a special occasion, serve your Chicken Pot Pie Pasta Recipe in individual oven-safe ramekins topped with a puff pastry lid for a playful twist on traditional pot pie. You can also garnish with edible flowers or microgreens to add a splash of color and elegance that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Pasta Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The creamy sauce may thicken overnight, so don’t worry if it needs a gentle stir or a splash of cream when reheating.
Freezing
While freezing creamy pasta dishes can be tricky due to texture changes, you can freeze this dish if needed. Cool it completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best quality.
Reheating
Warm your leftovers gently on the stovetop over low heat, stirring often, adding a little chicken broth or cream to loosen the sauce if it feels too thick. You can also reheat in the microwave, but do so in short bursts to avoid overheating and drying it out.
FAQs
Can I use other types of noodles for this Chicken Pot Pie Pasta Recipe?
Absolutely! While wide egg noodles are ideal for holding the creamy sauce, you can swap them with penne, rotini, or even bowtie pasta depending on what you have on hand or your preference.
Is it possible to make this recipe vegetarian?
You can certainly make a vegetarian version by substituting the chicken with hearty vegetables like mushrooms or chickpeas and using vegetable broth in place of chicken broth. However, it won’t have quite the same classic pot pie flavor without the chicken.
What can I do if the sauce is too thick?
If your sauce feels thicker than you like, simply stir in a little extra chicken broth or cream a tablespoon at a time until you reach your preferred consistency.
How long does it take to prepare this Chicken Pot Pie Pasta Recipe?
The whole process, including cooking noodles and making the sauce, takes about 50 minutes, making it a great option for a comforting meal without too much fuss.
Can I use leftover cooked chicken for this recipe?
Yes, leftover cooked chicken works perfectly here! It’s a great way to transform scraps or rotisserie chicken into a cozy, satisfying new meal.
Final Thoughts
This Chicken Pot Pie Pasta Recipe is the kind of dish that feels like a warm hug after a long day. Its creamy sauce, tender chicken, and colorful veggies come together in a way that’s both nourishing and utterly delicious. I can’t encourage you enough to give it a try—you’ll find it’s one of those recipes that’s easy to love and even easier to make again and again.
Print
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 comforting Chicken Pot Pie Pasta combines tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables all enveloped in a creamy, savory sauce seasoned with thyme and sage. It’s a hearty and delicious one-skillet meal that brings the classic flavors of chicken pot pie into a quick and easy pasta dinner perfect for family meals.
Ingredients
Protein and Dairy
- 3 cups cooked shredded chicken
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
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
- ¼ cup chopped fresh parsley
Dry Ingredients
- 8 ounces wide egg noodles
- 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: Boil a large pot of salted water and cook the wide egg noodles according to package instructions until al dente. Drain the noodles and set them aside for later.
- Sauté Vegetables: In a large deep skillet or Dutch oven, melt the butter over medium heat. Add diced onion, celery, and carrots. Cook the vegetables, stirring occasionally, for about 8 to 10 minutes until they become tender.
- Add Garlic: Stir in minced garlic and cook for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Create Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir well to combine. Cook for 1 to 2 minutes to eliminate the raw flour taste and start thickening the mixture.
- Add Liquids and Seasonings: Gradually pour in the chicken broth and heavy cream while whisking constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens.
- Combine Chicken and Vegetables: Stir in the shredded cooked chicken as well as the frozen peas and corn. Continue cooking for 3 to 4 minutes until the chicken is warmed through and the vegetables are tender.
- Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss them with the creamy chicken and vegetable sauce until fully combined and coated.
- Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley evenly. Serve the dish warm for a comforting meal experience.
Notes
- Use freshly shredded chicken from a rotisserie or cooked breasts for convenience.
- Feel free to substitute heavy cream with half-and-half for a lighter sauce.
- Adding frozen peas and corn straight from the freezer eliminates the need to thaw them beforehand.
- Wide egg noodles work best, but any pasta you prefer or have on hand is suitable.
- For added flavor, sprinkle extra Parmesan on top just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
