If you re on the hunt for a hearty, comforting dinner that feels like a warm hug, this Chicken Pot Pie Pasta Recipe is exactly what you need. I absolutely love how this recipe takes all the cozy flavors of the classic chicken pot pie – tender chicken, savory veggies, creamy sauce – and wraps them around perfectly cooked egg noodles for a ridiculously satisfying bowl. It s like pot pie got a pasta upgrade, and trust me, it works wonderfully!
What makes this Chicken Pot Pie Pasta Recipe stand out is how quick it comes together without sacrificing that homemade, slow-cooked taste. Whether you re cooking for busy weeknights, need a dish that pleases the whole family, or just want something to curl up with after a long day, this recipe hits all the right notes. Plus, it s forgiving and flexible, so you can customize it with your favorite veggies or whatever you have on hand.
Why You’ll Love This Recipe
- Comfort Food with a Twist: It combines all the classic pot pie flavors but turns them into an easy, creamy pasta dish.
- Simple Weeknight Friendly: Ready in under an hour with mostly pantry staples and leftover chicken options.
- Family Approved: My family goes crazy for this dish and it s a great way to sneak in veggies you might usually skip.
- Flexible and Adaptable: You can swap vegetables, adjust the creaminess, or add fresh herbs to make it your own.
Ingredients You’ll Need
Every ingredient here brings that classic pot pie feel to a creamy pasta dish. Cooking with pre-cooked chicken helps keep things fast, while the mix of butter, cream, and Parmesan makes the sauce rich and comforting. Don t skip the fresh parsley-it adds such a lovely bright note at the end!
- Cooked shredded chicken: Leftover or rotisserie chicken works perfectly and saves time.
- Wide egg noodles: They hold the creamy sauce beautifully without getting mushy.
- Butter: Adds richness and helps soften the veggies.
- Onion: Provides a sweet, savory base flavor.
- Celery: Gives that classic pot pie crunch and subtle earthiness.
- Carrots: Bring a naturally sweet, hearty texture.
- Garlic: Just a few cloves to amp up the aroma and flavor.
- All-purpose flour: This is key to thickening the sauce to that perfect silky consistency.
- Chicken broth: Adds depth and that undeniable savory punch.
- Heavy cream: Makes the sauce luxuriously creamy; optional substitutions below.
- Dried thyme and sage: Classic herbs that make it unmistakably pot pie-like.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Frozen peas and corn: I keep these stocked for color, sweetness, and veggie goodness.
- Parmesan cheese: Adds a nutty, salty finish that pulls everything together.
- Fresh parsley: Brightens every bite with a fresh herbal kick.
Variations
I love making this Chicken Pot Pie Pasta Recipe my own depending on what s in the fridge or my mood. It s such a flexible base that invites you to mix things up – from swapping veggies to adjusting creaminess, you can make it lighter or heartier without losing that classic pot pie charm.
- Mushroom Magic: I sometimes add sliced mushrooms when I want a more earthy, meaty flavor; it enhances the comfort factor big time.
- Veggie Swaps: Feel free to replace peas and corn with green beans, bell peppers, or even spinach to boost the nutrition and color.
- Lightened Up Version: I ve tried half-and-half instead of heavy cream for a lighter sauce, and while it’s less rich, it still tastes delicious.
- Herb Boost: If you have fresh thyme and sage, go for it! Just increase the amount a bit for a vibrant flavor punch.
How to Make Chicken Pot Pie Pasta Recipe
Step 1: Cook the Egg Noodles to Perfection
Bring a large pot of salted water to a rolling boil, then add your wide egg noodles. Cook them just until al dente – that bite-soft but not mushy texture that holds up well to the sauce. Drain the noodles well and set them aside, making sure not to rinse them as you want to keep that slight starch to help hold the sauce later.
Step 2: Sauté the Veggies Until Tender
In a deep skillet or Dutch oven, melt the butter over medium heat. Toss in diced onion, celery, and carrots, stirring occasionally as they soften – this usually takes 8-10 minutes. The longer you cook here, the more those flavors will develop and meld, so don t rush. When the veggies look tender and slightly caramelized, you re ready for the next step.
Step 3: Bring on the Garlic and Flour
Stir in your minced garlic and let it cook just 1-2 minutes until fragrant – your kitchen will smell amazing by this point! Then sprinkle the flour evenly over the veggies, stirring constantly to coat everything. Cook this for a minute or two to get rid of the raw flour taste; this is what thickens your sauce perfectly later on.
Step 4: Add Liquids and Season Thoroughly
Slowly whisk in the chicken broth and heavy cream, stirring constantly to avoid lumps. Toss in the dried thyme, sage, salt, and pepper. Bring everything to a gentle simmer and let it cook, stirring occasionally, until the sauce thickens nicely – about 5 minutes. This step is your moment to taste and adjust seasoning; trust your palate!
Step 5: Fold in Chicken and Veggies
Stir the shredded chicken, frozen peas, and frozen corn into the sauce. Continue cooking until the chicken is warmed through and peas and corn are tender, roughly 3-4 minutes. This is where the dish really starts to remind you of a pot pie filling but in a way that s faster and easier to serve.
Step 6: Combine with Noodles and Finish It Up
Add the cooked egg noodles into your skillet and gently toss everything to combine. Remove the dish from heat and immediately stir in grated Parmesan cheese and fresh parsley for that final flavor boost. Serve it warm and cozy-you ll find this Chicken Pot Pie Pasta Recipe is pure comfort in every bite.
Pro Tips for Making Chicken Pot Pie Pasta Recipe
- Use Leftover Chicken Wisely: I usually shred leftover rotisserie chicken which saves cooking time and adds great flavor.
- Don t Overcook Noodles: Cooking noodles al dente means they won t get soggy when mixed into the sauce later.
- Roux Matters: Cook the flour with the veggies until it looks golden and fragrant – this step avoids a raw flour taste and ensures smooth thickening.
- Adjust Sauce Thickness: If you want a thicker sauce, let it simmer a few minutes longer before adding chicken and veggies.
How to Serve Chicken Pot Pie Pasta Recipe
Garnishes
I always sprinkle fresh chopped parsley and a little extra Parmesan on top just before serving-it brightens up the rich flavors and adds a fresh zing. Sometimes, a crack of fresh black pepper on top makes the dish feel even more homemade and cozy.
Side Dishes
Because this recipe is so filling, I like to serve it with a crisp green salad dressed lightly with lemon vinaigrette or a simple side of steamed green beans for a pop of freshness. Garlic bread or warm rolls work well too if you want to keep the comforting vibe going.
Creative Ways to Present
For a fun twist during a family dinner or small gathering, serve this pasta in small individual ramekins and sprinkle a bit of bread crumbs and Parmesan on top, then broil for a crispy finish that mimics that classic pot pie crust. It s a crowd-pleaser that looks impressive but is actually super simple.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit overnight, so I usually add a splash of milk or broth when reheating to bring back that creamy texture.
Freezing
This Chicken Pot Pie Pasta Recipe freezes quite well. I recommend freezing it without the fresh parsley, then thawing in the fridge overnight before reheating. Reheat gently on the stove or in the oven, stirring occasionally for even heat.
Reheating
To reheat, I prefer warming this on the stovetop over low heat with a splash of cream or broth to loosen the sauce back up. If you microwave, stir every minute or so to prevent uneven heating and dried edges.
FAQs
-
Can I use fresh chicken instead of pre-cooked for this Chicken Pot Pie Pasta Recipe?
Absolutely! You can use raw chicken breasts or thighs, just cook them beforehand by poaching or sautéing until fully cooked, then shred and add as directed. This adds a bit more prep time but works perfectly well.
-
Is there a way to make this Chicken Pot Pie Pasta Recipe dairy-free?
Yes! Substitute the butter with a plant-based alternative and use coconut milk or a dairy-free cream substitute instead of heavy cream. Use nutritional yeast or a dairy-free cheese if you want the cheesy element. The sauce will be slightly different but still delicious.
-
Can I prepare this recipe in advance for meal prep?
You can make the whole dish a day ahead and store it covered in the fridge. Just reheat thoroughly before serving and add a splash of broth or cream if the sauce thickens too much overnight.
-
What s the best way to thicken the sauce if it turns out too thin?
If your sauce is too runny, cook it a few minutes longer over low heat to reduce and thicken. Alternatively, you can whisk in a bit more flour mixed with cold water (a slurry) while stirring to bring it to the desired consistency.
Final Thoughts
This Chicken Pot Pie Pasta Recipe has become one of my go-to comfort dishes, especially when I want something that feels indulgent but doesn t require hours of work. It s the kind of recipe you ll want to keep in your rotation for those chilly evenings or when company drops by unexpectedly. Give it a try-you re going to love how effortlessly it combines familiar flavors into a creamy, delicious pasta meal that feels like a hug from the inside out.
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy Chicken Pot Pie Pasta recipe combines tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables in a rich, savory sauce reminiscent of classic pot pie filling. It’s a comforting one-pot meal perfect for family dinners, blending the flavors of traditional chicken pot pie with the ease and heartiness of pasta.
Ingredients
Chicken and Pasta
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
Vegetable and Sauce
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and set aside.
- Sauté Vegetables: In a large deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables become tender, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, enhancing the aroma of the dish.
- Create the Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables. Stir well to combine and cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the chicken broth and heavy cream while stirring constantly to prevent lumps. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook until it thickens, approximately 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Continue cooking until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
- Mix in Pasta: Add the cooked egg noodles to the skillet and gently toss to evenly combine with the creamy chicken and vegetable sauce.
- Finish and Serve: Remove the skillet from heat. Stir in grated Parmesan cheese and chopped fresh parsley until well incorporated, then serve immediately and enjoy this comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Feel free to add mushrooms or swap in other vegetables such as green beans or bell peppers.
- If you prefer a thicker sauce, cook it a bit longer to reduce further before adding the chicken and vegetables.
- Fresh herbs can be used instead of dried for a more vibrant flavor; increase quantity accordingly.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
