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Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe
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5.1 from 12 reviews

A comforting and delicious twist on traditional chicken pot pie, this Chicken Pot Pie Pasta combines all the flavors of the classic dish in a hearty pasta form. Creamy, savory, and packed with tender chicken and veggies, this dish is sure to become a family favorite.

Ingredients

For the Chicken Pot Pie Pasta:

  • 3 cups cooked shredded chicken
  • 8 ounces wide egg noodles
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 ½ cups heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley

Instructions

  1. Cook the Egg Noodles: Cook the egg noodles in a large pot of salted water until al dente. Drain and set aside.
  2. Sauté Vegetables: In a large skillet or Dutch oven, melt butter and sauté onion, celery, and carrots until tender. Add garlic and cook until fragrant.
  3. Add Flour and Broth: Sprinkle flour over vegetables, then gradually whisk in chicken broth and heavy cream. Season with thyme, sage, salt, and pepper. Simmer until thickened.
  4. Incorporate Chicken and Veggies: Stir in shredded chicken, peas, and corn. Cook until heated through.
  5. Combine Pasta and Sauce: Add cooked egg noodles to the skillet and mix gently with the chicken and vegetable mixture.
  6. Finish and Serve: Remove from heat, stir in Parmesan cheese and parsley. Serve hot and enjoy!

Notes

  • This dish can be customized with your favorite vegetables or herbs.
  • For a lighter version, you can use milk instead of heavy cream.

Nutrition

Find it online: https://lauracooks.com/chicken-pot-pie-pasta-recipe/