Chicken Pot Pie Pasta Recipe

I absolutely love sharing this Chicken Pot Pie Pasta Recipe with friends because it feels like a warm hug on a plate. It s the cozy familiarity of chicken pot pie but with a fun twist-egg noodles instead of a crust-making it quicker and easier to throw together on a weeknight. You ll find that it hits all those comfort food notes without requiring hours in the kitchen.

When I first tried this recipe, I was amazed at how the creamy sauce perfectly wrapped around the tender chicken and veggies, bringing that classic pot pie flavor to pasta. This dish works beautifully when you need something hearty and satisfying, especially on chilly evenings or when you re craving a nostalgic meal with a simple, fresh vibe. Trust me, it s a winner every time.

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Ingredients You’ll Need

The ingredients in this Chicken Pot Pie Pasta Recipe come together in a harmony of creamy, savory, and fresh flavors. The simple veggies and herbs combine to make a luscious sauce that perfectly coats the noodles and chicken.

• Cooked shredded chicken: Leftover or rotisserie chicken works perfectly to save time.
• Wide egg noodles: Their broad shape helps catch the creamy sauce beautifully.
• Butter: For sautéing veggies and adding richness.
• Onion: Adds sweetness and depth to the base flavor.
• Celery stalks: Brings a subtle crunch and freshness.
• Carrots: Adds natural sweetness and color.
• Garlic: Gives a fragrant boost to the sauce.
• All-purpose flour: Helps thicken the creamy sauce without lumps.
• Chicken broth: Forms the foundation of the sauce’s savory taste.
• Heavy cream: Creates that luscious, rich texture-substitute with half-and-half for a lighter version.
• Dried thyme & sage: Classic herbs that bring in that iconic chicken pot pie flavor.
• Salt & black pepper: Seasoning is everything-adjust to your taste.
• Frozen peas & corn: Adds sweetness, color, and classic pot pie veggies without extra chopping.
• Parmesan cheese: Adds a subtle tang and beautiful finish.
• Fresh parsley: Freshens up the dish and adds a pop of green.

Variations

I love that this Chicken Pot Pie Pasta Recipe is so flexible-you can easily switch things up to suit your mood or pantry supply. Sometimes I add mushrooms for an earthier flavor, other times I toss in green beans for extra crunch. Feel free to make it your own!

• Mushrooms: They’ve become my go-to addition because they soak up the sauce and add depth.
• Vegetable swaps: Bell peppers or green beans work great if you want to mix up the veggies.
• Herb upgrades: Fresh herbs like rosemary or thyme add a vibrant lift if you have them on hand.
• Lighter version: Swap heavy cream for half-and-half if you want to cut a little richness.

How to Make Chicken Pot Pie Pasta Recipe

Step 1: Cook the Egg Noodles

Start by boiling a large pot of salted water. Add the egg noodles and cook according to the package directions until they’re al dente-just tender but still firm to the bite. Drain them well and set aside; this ensures they don t soak up too much sauce later.

Step 2: Sauté the Vegetables

In a large, deep skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, celery, and carrots. Stir occasionally and cook for 8 to 10 minutes until those veggies soften and release their sweet aromas. This step builds the flavor foundation of your sauce.

Step 3: Add Garlic and Flour

Stir in the minced garlic and cook for 1 to 2 minutes until fragrant-don t let it burn! Then sprinkle the flour over the veggies and stir well to combine. Cooking the flour for a minute or two helps get rid of any raw flour taste and thickens the sauce smoothly.

Step 4: Whisk in Liquids and Seasonings

Slowly pour in the chicken broth and heavy cream, whisking constantly to keep the sauce lump-free. Add the dried thyme, sage, salt, and pepper. Bring it all to a gentle simmer and cook until the sauce thickens, about 5 minutes-you re aiming for that velvety texture that clings to every bite.

Step 5: Combine Chicken and Vegetables

Stir in the shredded chicken, frozen peas, and corn to the sauce. Continue cooking for another 3 to 4 minutes until the chicken is heated through and the veggies are tender but still vibrant. This step brings all those comforting flavors together beautifully.

Step 6: Mix in the Cooked Pasta and Finish

Add the cooked egg noodles to the skillet and gently toss everything to combine without breaking up the noodles. Remove from heat, then stir in Parmesan cheese and fresh parsley for that final burst of flavor and color. Serve immediately-you re about to enjoy one of the best takes on comfort food you ll make this week.

How to Serve Chicken Pot Pie Pasta Recipe

Garnishes

I always finish this dish with a sprinkle of freshly chopped parsley and a little extra grated Parmesan. The parsley adds that fresh green pop, while the cheese melts into the warm pasta for an extra creamy, salty touch. Sometimes I squeeze a tiny bit of lemon juice over the top for brightness-it s an unexpected twist that works beautifully!

Side Dishes

Since this dish is rich and hearty, I like to serve it alongside a crisp green salad with a tangy vinaigrette to balance things out. Roasted Brussels sprouts or steamed broccoli are other favorites-they add texture and a healthy bite without overshadowing the main dish.

Creative Ways to Present

For a special occasion, I like to scoop the chicken pot pie pasta into individual ramekins and top them with a sprinkle of breadcrumbs or crushed crackers, then bake briefly for a crispy topping. It s a fun twist that looks impressive but is super easy to do!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay delicious for up to 3 days. The sauce thickens up nicely, so I usually add a splash of milk or broth when reheating to bring back that creamy consistency.

Freezing

This Chicken Pot Pie Pasta Recipe freezes well, though I recommend freezing before tossing in the noodles for best texture. Freeze the creamy chicken vegetable mix separately, then cook pasta fresh before serving for a more pasta-perfect experience.

Reheating

Reheat gently over low heat on the stove or in the microwave, stirring often. Adding a bit of chicken broth or cream while reheating helps keep the sauce smooth and luscious instead of drying out.

FAQs

Final Thoughts

This Chicken Pot Pie Pasta Recipe has become one of my go-to comfort meals, especially when I want something that feels homemade but isn t too complex or time-consuming. I love how the creamy sauce brings together simple ingredients into a comforting hug of flavor that everyone enjoys. Give it a try-you ll find it quickly earns a spot in your dinner rotation, just like it did in mine!

Chicken Pot Pie Pasta Recipe

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• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

This Chicken Pot Pie Pasta recipe takes the comforting flavors of a classic chicken pot pie and transforms them into a creamy, hearty pasta dish. Tender shredded chicken and wide egg noodles are cooked together with sautéed vegetables in a luscious sauce made from butter, cream, and chicken broth, seasoned with thyme and sage. Finished with Parmesan cheese and fresh parsley, this recipe is an easy, crowd-pleasing meal perfect for any night of the week.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Pasta

• 3 cups cooked shredded chicken
• 8 ounces wide egg noodles

Vegetable and Sauce

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

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Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
2. 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 become tender, about 8-10 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
4. Create the Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste.
5. Add Liquids and Seasoning: Gradually whisk in the chicken broth and heavy cream while stirring constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook until it thickens, approximately 5 minutes.
6. Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Continue cooking until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
7. Mix in Pasta: Add the cooked egg noodles to the skillet and gently toss to evenly combine with the creamy chicken and vegetable sauce.
8. Finish and Serve: Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley until well incorporated, then serve immediately and enjoy this comforting meal.

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Notes

• For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
• Use leftover cooked chicken or rotisserie chicken for convenience.
• Feel free to add mushrooms or swap in other vegetables such as green beans or bell peppers.
• If you prefer a thicker sauce, cook it a bit longer to reduce further before adding the chicken and vegetables.
• Fresh herbs can be used instead of dried for a more vibrant flavor; increase quantity accordingly.

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Nutrition

• Serving Size: 1 serving (approximately 1 cup)
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg