Rich and Creamy Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta is a comforting twist on a classic dish, combining the rich flavors of chicken pot pie with the satisfying texture of pasta. This recipe features tender chicken, a medley of vegetables, and a velvety sauce that’s seasoned to perfection.

It’s an ideal meal for those cozy evenings when you crave something hearty and flavorful, yet easy to prepare.

Rich and Creamy Chicken Pot Pie Pasta

Ingredients

10 oz package dried egg noodles

3 Tbsp unsalted butter, divided

1 Tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 tsp dried Italian seasoning

1 tsp kosher salt, divided

1 medium yellow onion, diced

2 stalks celery, diced

4 cloves garlic, minced

10-12 oz bag frozen peas and carrots

8 oz can whole kernel corn, drained

2 Tbsp all-purpose flour

2 cups reduced-sodium chicken broth

1 cup heavy whipping cream

1 tsp dried parsley

1/2 tsp black pepper

1/2 tsp dried thyme

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp paprika

1/8 tsp ground nutmeg

Instructions

Cook the Egg Noodles

Boil a large pot of salted water, then cook the egg noodles as directed on the package. After draining, toss them with a little olive oil to prevent sticking. Set the noodles aside.

Cook the Chicken

In a large skillet or shallow Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.

Add the chicken pieces, season with Italian seasoning and 1/2 teaspoon of kosher salt. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate, but do not clean the skillet.

Prepare the Vegetables

In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and celery, cooking for 3-5 minutes, stirring occasionally, until they start to soften. Add the minced garlic, cooking for another 30 seconds until fragrant. Stir in the frozen peas and carrots.

Create the Sauce

Sprinkle the flour over the vegetables and stir to combine. Cook for about 30 seconds to remove the raw flour taste. Gradually add the chicken broth while stirring, then pour in the heavy cream.

Add the remaining 1/2 teaspoon salt, dried parsley, black pepper, thyme, onion powder, garlic powder, paprika, and ground nutmeg. Stir well, increase the heat to medium-high, and bring the mixture to a boil.

Thicken the Sauce

Once the mixture boils, reduce the heat to low and let it simmer, stirring occasionally, for about 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.

Combine and Serve

Stir the cooked chicken and drained pasta into the sauce until everything is well combined.
Serve the dish hot, garnished with a sprinkle of black pepper.

Notes:

Pasta Choice: Egg noodles are traditional for this dish, but you can substitute with other types of pasta like bow-tie or penne if preferred. The key is to use a pasta that will hold up well in the creamy sauce.

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Chicken Prep: Make sure to cut the chicken into even-sized pieces to ensure uniform cooking. Seasoning the chicken while cooking adds extra flavor to the overall dish.

Vegetable Variations: While peas, carrots, and corn are classic, feel free to add other vegetables like green beans, mushrooms, or spinach to enhance the dish.

Thickening the Sauce: The flour is essential for thickening the sauce, so don’t skip this step. If you prefer a thicker sauce, you can let it simmer a bit longer.

Seasoning Adjustments: Taste the sauce before combining it with the pasta and chicken. Adjust the seasoning according to your preference, adding more salt, pepper, or spices if needed.

Serving Tip: This dish is best served hot, straight from the skillet, but it also reheats well. Garnish with fresh parsley or a sprinkle of parmesan cheese for an extra touch of flavor.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute egg noodles with other types of pasta like penne, bow-tie, or even fettuccine.

Choose a pasta that holds up well in a creamy sauce.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative and can add a richer flavor.

Just be sure to adjust the cooking time if needed.

Can I make this recipe ahead of time?

Yes, you can prepare the dish in advance and store it in the refrigerator.

Reheat it on the stovetop or in the oven until warmed through.

It may thicken up in the fridge, so you might need to add a splash of chicken broth or milk when reheating.

Can I use non-dairy alternatives for the cream and butter?

Yes, you can use non-dairy milk and vegan butter as substitutes.

For a creamier texture, you might consider using coconut cream or cashew cream.

What vegetables can I add to this recipe?

Feel free to add other vegetables like mushrooms, green beans, or bell peppers.

Just be sure to cook them until tender before adding them to the sauce.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, simply add a little more chicken broth or milk to reach your desired consistency.

Stir well to incorporate.

Can I use frozen chicken instead of fresh?

You can use frozen chicken, but it should be thawed and cooked thoroughly before adding to the dish.

Adjust the cooking time as needed to ensure the chicken is fully cooked.

Can I make this recipe in a slow cooker?

Yes, you can adapt the recipe for a slow cooker.

Cook the chicken and vegetables in the slow cooker on low for 4-6 hours.

Add the cream and pasta towards the end of cooking to avoid overcooking.

Can I freeze this dish?

Yes, this dish can be frozen.

Let it cool completely before transferring to an airtight container.

To reheat, thaw overnight in the refrigerator and reheat on the stovetop or in the oven.

What can I use as a garnish for this dish?

Garnish with fresh parsley, a sprinkle of parmesan cheese, or additional black pepper.

You can also add a dash of hot sauce or extra fresh herbs for added flavor.