If you are craving the comforting flavors of a classic chicken pot pie but want something quicker and easier to whip up, the Chicken Pot Pie Pasta Recipe is your new best friend. This creamy, hearty pasta dish combines tender shredded chicken, vibrant vegetables, and a rich, velvety sauce all tossed with perfectly cooked wide egg noodles. It captures all the cozy warmth of pot pie in a delicious pasta form that’s perfect for casual dinners and family gatherings alike. Trust me, every forkful feels like a comforting hug in a bowl!
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly simple but mighty important. Each component adds its unique note—whether it’s the creamy texture, the savory depth, or the burst of color that makes this dish so inviting. Let’s take a quick look at what you will need:
- 3 cups cooked shredded chicken: The hearty protein base that makes this dish satisfying and filling.
- 8 ounces wide egg noodles: Broad noodles that hold onto the creamy sauce perfectly without getting mushy.
- 1 medium onion, diced: Adds sweetness and aromatic depth to the sauce.
- 2 celery stalks, diced: Provides a gentle crunch and subtle earthiness.
- 2 carrots, peeled and diced: Brings natural sweetness and vibrant color.
- 3 cloves garlic, minced: Infuses a warm, savory punch that’s essential in comforting dishes.
- 1 cup frozen peas: Small bursts of sweetness that contrast the creamy sauce.
- 1 cup frozen corn: Adds extra texture and a touch of natural sugar.
- 2 tablespoons butter: Creates a rich base for sautéing the veggies and building flavor.
- 1 ½ cups heavy cream: Gives that luxurious creaminess that makes this dish feel indulgent.
- ½ cup grated Parmesan cheese: Sharp, nutty cheese that melts into the sauce for an irresistible finish.
- ¼ cup chopped fresh parsley: Adds freshness and a bright, herbal lift.
- ¼ cup all-purpose flour: Helps thicken the sauce perfectly without clumps.
- 2 cups chicken broth: Builds a savory, comforting sauce base.
- 1 teaspoon dried thyme: Brings a warm, earthy aroma reminiscent of classic pot pie seasoning.
- ½ teaspoon dried sage: Adds a subtle herbaceous edge that’s crucial for authenticity.
- ½ teaspoon salt: Enhances all the flavors beautifully.
- ¼ teaspoon black pepper: Provides a gentle kick to balance the creaminess.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Perfectly Cook Your Noodles
Start by boiling a big pot of salted water, then cook the wide egg noodles according to the package instructions until they are just al dente. This is key because you want them to hold up nicely when tossed in the sauce later, not turning mushy. Drain them well and temporarily set aside to keep warm.
Step 2: Sauté Your Veggies to Tenderness
In a large skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, celery, and carrots, stirring occasionally. Let these cook until softened and tender, about 8 to 10 minutes. This slow cooking releases their natural sweetness and builds that comforting foundation for the dish.
Step 3: Add Garlic for Aroma
Once your veggies are tender, add the minced garlic to the pan. Cook for just another 1 to 2 minutes to let the garlic release its irresistible fragrance without burning. This little step makes a huge difference in layering flavors.
Step 4: Create the Roux Base
Sprinkle your flour over the vegetables and stir thoroughly to coat everything evenly. Let the flour cook with the veggies for a few minutes—this removes the raw flour taste and helps the sauce thicken beautifully later on.
Step 5: Build the Creamy Sauce
Now comes the magic moment: slowly whisk in the chicken broth and heavy cream, making sure to stir constantly. This keeps the mixture smooth and lump-free. Add your dried thyme, sage, salt, and black pepper to season the sauce. Bring everything to a gentle simmer and let it thicken for about 5 minutes, until it’s luxuriously creamy.
Step 6: Mix in Chicken and Veggies
Stir in the shredded chicken, frozen peas, and frozen corn. Let the mixture cook for 3 to 4 minutes until the chicken is warmed through and the peas and corn are tender but still bright. This step boosts the dish with protein and colorful vegetables, keeping it wholesome and satisfying.
Step 7: Combine with Noodles
Gently fold the cooked egg noodles into the sauce, making sure every single noodle is coated with that incredible creamy mixture. This is when the dish truly comes together, becoming a perfect marriage of pasta and classic pot pie flavors.
Step 8: Finish with Cheese and Parsley
Remove the skillet from heat and stir in the grated Parmesan and fresh parsley. The cheese melts into the sauce, adding a nutty compliment, while the parsley brings a fresh pop of color and herbaceous brightness. Serve this warm for maximum comfort.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley and more grated Parmesan on top elevates the presentation and flavor. If you want a bit of crunch, toasted bread crumbs scattered over the dish right before serving add a delightful texture contrast.
Side Dishes
This creamy pasta holds up beautifully alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Garlic bread or a simple crusty baguette are also fantastic for mopping up every last bit of sauce.
Creative Ways to Present
For a cozy dinner party, serve the Chicken Pot Pie Pasta Recipe in individual ramekins topped with a parsley sprig. For a family-style meal, present it in a warming dish so everyone can help themselves, paired with colorful vegetable sides to keep things exciting and balanced.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors will meld even more, but be sure to reheat gently to keep the sauce creamy.
Freezing
You can freeze portions of the pasta in freezer-safe containers for up to 2 months. To maintain the best texture, allow it to cool completely before freezing and thaw overnight in the refrigerator before reheating.
Reheating
Reheat the Chicken Pot Pie Pasta Recipe gently on the stove over low heat, stirring frequently. Add a splash of chicken broth or cream if the sauce seems thick or dry. Avoid microwaving at high power, which can dry out the dish.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor without extra effort. Just shred it up and toss it in as directed.
Is it possible to make this dish dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative and use a dairy-free butter substitute. Keep in mind the flavor will shift slightly but will still be delicious.
What if I don’t have wide egg noodles?
Feel free to use any broad pasta like pappardelle or even small shells. The key is that the pasta should be sturdy enough to hold up in the creamy sauce without getting soggy.
Can I add other vegetables to the Chicken Pot Pie Pasta Recipe?
Definitely! Mushrooms, green beans, or even diced potatoes can work well—just adjust cooking times to ensure everything is tender when you combine the ingredients.
How do I prevent the sauce from becoming too thick?
If your sauce thickens too much, simply stir in a little more chicken broth or cream while reheating until you reach the desired consistency.
Final Thoughts
I can’t recommend the Chicken Pot Pie Pasta Recipe enough if you want a delicious, comforting meal that’s a little bit nostalgic and super easy to make. It’s a perfect shortcut to all the goodness of a classic pot pie, with the added bonus of pasta making it even more fun and satisfying. Give it a try—you’ll be reaching for the recipe again and again!
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Pasta recipe combines tender shredded chicken, wide egg noodles, and a creamy vegetable sauce infused with herbs for a delightful twist on classic chicken pot pie flavors. It’s a hearty, one-pot meal perfect for family dinners, blending familiar ingredients in a creamy, savory sauce with Parmesan and fresh parsley.
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 Pasta: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside to use later.
- 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, enhancing the flavor base.
- Make Roux: Sprinkle the flour over the cooked vegetables and stir thoroughly to combine. Cook this mixture for 1-2 minutes to eliminate the raw flour taste, which will help thicken the sauce.
- Add Liquids and Seasoning: Gradually whisk in the chicken broth and heavy cream slowly while stirring constantly to prevent lumps from forming. Add dried thyme, sage, salt, and black pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Combine Chicken and Frozen Veggies: Stir in the shredded chicken, frozen peas, and frozen corn. Continue cooking until the chicken is heated through and the vegetables are tender, about 3-4 minutes.
- Mix with Pasta: Add the cooked egg noodles to the skillet and gently toss everything together to evenly coat the noodles 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 well mixed. Serve warm for a satisfying meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For a gluten-free option, use gluten-free flour and pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Adding a sprinkle of extra Parmesan on top before serving enhances the cheesy flavor.
- If you prefer more veggies, add diced mushrooms or green beans when sautéing the vegetables.
