Description
Creamy Chicken Pot Pie Pasta brings the beloved flavors of chicken pot pie into a convenient and comforting pasta dish. Perfect for family dinners or cozy gatherings, this creamy recipe is quick to prepare, taking just 35 minutes from start to finish. With tender chicken, vibrant vegetables, and a rich garlic-thyme sauce, it’s a hearty meal that satisfies and warms the soul. Ideal for leftovers, this dish is not only delicious but also versatile—feel free to customize it with your favorite veggies or pasta types for a unique twist every time.
Ingredients
Scale
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1½ cups frozen mixed vegetables (thawed)
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast (shredded)
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and mixed vegetables; season with thyme, salt, and pepper. Cook until onions are soft (about 5 minutes).
- Sprinkle flour over the veggie mixture and stir to coat. Gradually add chicken broth and heavy cream while stirring continuously until the sauce thickens (about 5 minutes).
- Stir in cooked noodles and shredded chicken until well-combined and heated through.
- Taste for seasoning adjustments before serving.
- Garnish with fresh parsley before enjoying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg