Description
This Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with tender egg noodles for a hearty and delicious one-pot meal. Featuring shredded chicken, a creamy vegetable sauce with peas, carrots, and corn, and flavored with thyme and sage, it’s an easy-to-make, satisfying dinner perfect for any night of the week.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
- 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.
- 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.
- 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.
- Mix in Pasta: Add the cooked egg noodles to the skillet and gently toss to evenly combine with the creamy chicken and vegetable sauce.
- 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.
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.
