Description
This creamy Chicken Pot Pie Pasta is a comforting, hearty dish that combines tender shredded chicken, wide egg noodles, and a medley of sautéed vegetables in a rich, flavorful sauce made with heavy cream and Parmesan cheese. Inspired by classic chicken pot pie flavors, this one-pot skillet dinner is perfect for a satisfying weeknight meal that comes together in under an hour.
Ingredients
Scale
Protein & Pasta
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Dairy & Fats
- 2 tablespoons butter
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
Dry Goods & Seasonings
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook Noodles: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly and set aside to prevent overcooking.
- 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 are tender and fragrant, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, allowing the garlic to release its aroma without burning.
- Create Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables, stirring constantly to combine. Cook this mixture for 1-2 minutes to eliminate the raw flour taste and start thickening the base.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream to the skillet, ensuring no lumps form. Add dried thyme, dried sage, salt, and black pepper. Bring the mixture to a gentle simmer and continue cooking until the sauce thickens, about 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and frozen corn. Cook for 3-4 minutes until the chicken is reheated through and the frozen vegetables are tender.
- Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss to evenly coat the noodles with the creamy chicken and vegetable sauce.
- Finish and Serve: Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped fresh parsley until well incorporated. Serve the dish warm and enjoy the comforting flavors.
Notes
- Ensure noodles are cooked al dente to avoid becoming mushy when mixed with the sauce.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Fresh herbs can be substituted for dried herbs; use three times the amount of fresh thyme and sage.
- Leftover chicken is perfect for this recipe, making it great for using up cooked poultry.
- For a lower-fat version, substitute heavy cream with half-and-half, although the sauce will be less rich.
