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
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 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.
