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
Scale
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.
