Description
This creamy Chicken Pot Pie Pasta is the ultimate comfort food—tender chicken, pasta, and veggies tossed in a dreamy sauce that’s ready in just 35 minutes.
Ingredients
12 ounces egg noodles
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
Optional Garnish:
2 tablespoons fresh parsley, chopped
Instructions
Cook the pasta – Prepare egg noodles according to package directions until al dente. Drain and set aside.
Prep the veggies and sauce base – In a large skillet over medium heat, melt butter. Add onion, garlic, and mixed vegetables. Season with thyme, salt, and pepper. Cook about 5 minutes, until onions soften.
Make the sauce – Sprinkle flour over the veggies and stir. Slowly whisk in chicken broth and heavy cream. Simmer 5 minutes until thick and creamy.
Bring it together – Add pasta and shredded chicken. Stir until everything is coated in sauce. Taste and adjust seasoning.
Finish – Garnish with parsley if desired. Serve warm and enjoy!
Notes
Use rotisserie chicken for a quick shortcut.
Swap egg noodles with rotini or bowtie pasta if needed.
To lighten it up, replace heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg