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Creamy chicken pot pie pasta in white bowl with mixed vegetables and fresh parsley garnish

Creamy Chicken Pot Pie Pasta

This chicken pot pie pasta delivers all the comfort of traditional pot pie in just 35 minutes with tender egg noodles, vegetables, and a rich cream sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces egg noodles
  • 2 tablespoons butter unsalted preferred
  • 1 large yellow onion diced (about 1½ cups)
  • 3 cloves garlic minced
  • 1.5 cups frozen mixed vegetables thawed (peas, carrots, corn blend)
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 2 cups cooked chicken breast shredded (rotisserie chicken works great)
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

  • Large pot for boiling pasta
  • Large 12-inch skillet or sauté pan
  • Wooden spoon or spatula
  • Colander

Method
 

  1. Cook the egg noodles according to package directions until al dente (typically 8-10 minutes). Drain well and set aside. Do not rinse the noodles as the starch helps the sauce cling better.
  2. In a large 12-inch skillet over medium heat, melt the butter until it starts to foam. Add the diced onion, minced garlic, and thawed vegetables. Season with thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 5 minutes, stirring occasionally, until the onions turn translucent and soft.
  3. Sprinkle the flour evenly over the vegetable mixture and stir continuously for about 1 minute to create a roux that will thicken your sauce. The mixture should coat the vegetables.
  4. Slowly pour in the chicken broth and heavy cream while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring frequently, until the sauce turns pale golden and coats the back of a spoon.
  5. Add the cooked noodles and shredded chicken to the skillet. Toss everything together gently until every strand is coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the sauce. Reheat gently on stovetop or in microwave. This pasta also freezes well for up to 2 months, though noodle texture will be slightly softer.