This creamy chicken pot pie pasta delivers all the comfort of traditional pot pie without the fuss of making a crust. I discovered this recipe during a week when both kids had back-to-back activities and I needed something satisfying fast. The combination of tender egg noodles, vegetables, and that silky sauce creates pure comfort in a bowl. My 10-year-old specifically asks for this at least twice a month, which tells you everything you need to know.
Table of Contents
Ingredients for Creamy Chicken Pot Pie Pasta
I’ve made this recipe dozens of times, and the quality of your ingredients really matters here. I always use wide egg noodles because they hold the sauce beautifully and give you that authentic pot pie texture. For the chicken, rotisserie chicken from Costco or your local grocery store is my go-to shortcut for busy nights.
- 12 ounces egg noodles
- 2 tablespoons butter (I recommend unsalted for better control over seasoning)
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables (thawed – my preference is the classic peas, carrots, and corn blend)
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth (I usually use low-sodium to control salt levels)
- 1 cup heavy cream (in my experience, this creates the silkiest sauce)
- 2 cups cooked chicken breast, shredded (pro tip: rotisserie chicken saves major time)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin.
Step 1: Cook the egg noodles according to package directions until al dente (typically 8-10 minutes). Drain well and set aside. The noodles will continue cooking slightly when mixed with the hot sauce, so don’t overcook them initially. Do not rinse the noodles as the starch helps the sauce cling better.
Step 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 and you can smell the garlic.
Step 3: Sprinkle the flour evenly over the vegetable mixture and stir continuously for about 1 minute. This creates a roux that will thicken your sauce. You’ll notice the mixture looks pasty and coats the vegetables, but that’s exactly what you want.
Step 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. The sauce should turn a pale golden color and coat the back of a spoon when it’s ready. If it seems too thin, let it simmer another minute or two.
Step 5: Add the cooked noodles and shredded chicken to the skillet. Toss everything together gently until every strand is coated in that creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving.
Perfect Pairings for This Pasta
This rich pasta pairs beautifully with lighter sides that add freshness and texture contrast.
Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the cream sauce and adds a refreshing crunch that balances each bite perfectly.
Garlic Bread Rolls: These soft, buttery rolls give you something to soak up every last bit of that delicious sauce while adding a satisfying textural element to the meal.
Steamed Broccoli: Lightly seasoned broccoli florets bring a nutritious pop of color and add extra vegetables to round out the plate, especially great if you have picky eaters who need more greens. For a complete one-pot option, try Cheesy Chicken Broccoli Orzo another night.
Honey-Glazed Carrots: Sweet roasted carrots complement the savory pot pie flavors and echo the carrots already in the dish, creating a cohesive flavor profile throughout the meal. Similar to the approach in Maple Glazed Chicken with Sweet Potatoes.
Green Bean Casserole: This classic side dish adds a crispy topping contrast and makes the meal feel like a complete comfort food dinner any night of the week.
Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, which is completely normal with cream-based dishes.
When reheating, I recommend adding a splash of chicken broth or cream to loosen the sauce. Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each. The key is low and slow to prevent the cream from separating.
This pasta also freezes reasonably well for up to 2 months, though the texture of the noodles changes slightly and becomes softer. Thaw overnight in the refrigerator before reheating for best results. Similar storage principles apply to Creamy Smothered Chicken and Rice.
FAQs
Can I use a different type of pasta?
Absolutely! While egg noodles are traditional, you can substitute penne, rotini, or even bowtie pasta. Just adjust cooking times according to package directions and expect slightly different sauce coverage.
How can I make this recipe lighter?
Replace the heavy cream with half-and-half or whole milk, though the sauce won’t be quite as rich. You can also use olive oil instead of butter and add extra vegetables to increase the nutritional value without adding calories.
What if I don’t have pre-cooked chicken?
You can quickly cook chicken breasts by poaching them in simmering water for 12-15 minutes, or use leftover grilled chicken. Turkey works wonderfully too for a post-holiday variation, similar to using rotisserie chicken.
Creamy Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
