Description
Creamy Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender shredded chicken, mixed vegetables, and egg noodles enveloped in a rich, creamy sauce infused with thyme. This skillet-based recipe is perfect for a quick and satisfying weeknight meal, offering all the cozy flavors of a classic chicken pot pie in a simple pasta form.
Ingredients
Scale
For the Pasta
- 12 ounces egg noodles
For the Sauce and Vegetables
- 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 (about ½ teaspoon salt and ¼ teaspoon pepper)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Cook the egg noodles according to the package instructions until they are al dente. Drain well and set aside for later.
- Prep the Veggies and Sauce: In a large heavy-bottomed skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with dried thyme, salt, and pepper. Sauté for about 5 minutes until the onions are softened and the vegetables are heated through.
- Make the Creamy Sauce: Sprinkle the all-purpose flour evenly over the vegetable mixture in the skillet. Stir to coat everything evenly with the flour. Gradually pour in the chicken broth and heavy cream, stirring continuously. Let the sauce simmer for approximately 5 minutes until it thickens to a creamy consistency.
- Combine Pasta and Chicken: Add the cooked egg noodles and shredded chicken to the skillet. Stir thoroughly to coat everything in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if desired.
- Finish with Fresh Parsley: Sprinkle the chopped fresh parsley on top before serving. It adds a fresh flavor and a pop of color that elevates the dish.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of cream or chicken broth to restore the silky sauce.
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- You can substitute frozen mixed vegetables with fresh or any preferred mix like peas, carrots, and corn.
- To make the dish lighter, substitute heavy cream with half-and-half or a lighter cream alternative.
- This dish reheats well but avoid overcooking to maintain noodle texture.
- Fresh thyme can be used instead of dried for a more vibrant herbal flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Creamy chicken pasta, Chicken pot pie pasta, Egg noodle chicken recipe, Comfort food pasta, Easy weeknight dinner
