Welcome to your new go-to weeknight dinner! This Chicken Pot Pie Pasta delivers all the comforting, savory flavors of a classic chicken pot pie without the fuss of a crust. It’s a quick, easy, and incredibly satisfying meal. This delightful pasta dish is perfect for busy weeknights, bringing warmth and joy to your family dinner table in no time.
Table of Contents
Why You’ll Love This Chicken Pot Pie Pasta
You’ll quickly fall in love with this take on a timeless comfort food.
- This recipe provides a quick and easy solution for weeknight dinners, saving you precious time.
- It perfectly combines all the beloved classic pot pie flavors into one creamy dish.
- Say goodbye to the hassle of making or rolling out a pie crust; this recipe skips that step entirely.
- Enjoy a wonderfully creamy, hearty, and satisfying meal that fills you up.
- It uses simple, accessible ingredients you likely already have or can easily find at any grocery store.
- This dish is excellent for meal prepping, and leftovers taste even better the next day.
Ingredients
Gather these simple ingredients to create your delicious Chicken Pot Pie Pasta:
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups frozen mixed vegetables, thawed (peas, carrots, corn, green beans)
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- salt, to taste
- pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Notes & Substitutions
You have flexibility with many ingredients for this creamy chicken pot pie pasta. Feel free to adjust based on what you have on hand or your preferences.
- Pasta Shapes: While egg noodles create that classic comfort texture, feel free to use other short pasta shapes like penne, rotini, or even macaroni for your creamy pasta.
- Dairy Alternatives: For a slightly lighter sauce, you can substitute heavy cream with half & half or whole milk, though the sauce may be less rich.
- Cooked Chicken: Rotisserie chicken makes this dish extra quick. You can also use leftover cooked chicken, or quickly boil and shred chicken breasts yourself.
- Vegetable Blend: Fresh vegetables work wonderfully too; just sauté them a bit longer until tender before adding the flour. Consider adding celery or diced potatoes.
- Spice Adjustments: Enhance the flavor of your chicken pot pie pasta by adding a pinch of dried sage or a dash of onion powder along with the thyme.
Equipment
You won’t need many special tools to whip up this easy chicken pot pie pasta.
- A large skillet or Dutch oven for the sauce and combining everything.
- A medium pot for boiling the pasta.
- Measuring cups and spoons for accuracy.
- A sharp knife and cutting board for chopping vegetables.
- A wooden spoon or spatula for stirring.
Instructions
Follow these easy steps to make your delicious Chicken Pot Pie Pasta:
- Prepare Pasta: Cook the egg noodles according to the package directions until they are perfectly al dente. Drain them well and set aside.
- Sauté Aromatics: Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced yellow onion, minced garlic, and thawed mixed vegetables to the skillet.
- Season Vegetables: Season the vegetables with dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Stir everything to combine well. Cook the vegetables, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
- Create Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously for about 1 minute to coat the vegetables thoroughly and cook out the raw flour taste.
- Form Sauce: Gradually pour in the chicken broth and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Continue to cook the sauce, stirring occasionally, for about 5 minutes. The sauce will thicken to your desired consistency. If it gets too thick, you can add a splash more broth or cream.
- Combine Ingredients: Add the cooked egg noodles and the shredded chicken to the thickened sauce in the skillet. Stir gently until all ingredients are well combined and coated in the creamy sauce.
- Adjust Seasoning: Taste the creamy chicken pot pie pasta mixture and add more salt and pepper as needed to suit your preference. This is crucial for balancing the flavors.
- Serve Hot: Garnish your comforting Chicken Pot Pie Pasta with fresh chopped parsley, if desired, before serving immediately.
Pro Tips & Troubleshooting
Achieving perfect Chicken Pot Pie Pasta is simple with these pointers.
- Proper Pasta Cooking: Cook your pasta to al dente, meaning it still has a slight bite. Overcooked noodles can become mushy when mixed into the sauce.
- Perfect Creamy Sauce: Ensure you whisk constantly when adding the flour and liquids. This prevents lumps and creates a smooth, luscious sauce.
- Preventing Thick Sauce: If your sauce becomes too thick, simply stir in an extra splash of chicken broth or milk until it reaches your preferred consistency.
- Customize Seasoning: Don’t hesitate to taste and adjust the salt and pepper throughout the process. A little extra garlic powder or onion powder can also boost flavor.
- Using Leftover Chicken: Rotisserie chicken is a huge time-saver for this recipe. If using leftover cooked chicken, ensure it’s fully heated through when combined with the hot sauce.
Serving, Storage & Variations
This versatile Chicken Pot Pie Pasta is excellent on its own, but also pairs well with a variety of sides.
Serving Suggestions
- Pair this hearty pasta with a simple, fresh green salad tossed with a light vinaigrette.
- Serve it alongside some crusty bread to soak up every last bit of the delicious creamy sauce.
- Add a side of extra steamed green vegetables, such as asparagus or broccoli, for a more balanced meal.
Storage & Reheating
- Store any leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 5 days.
- To reheat, gently warm portions in a skillet over medium-low heat or in the microwave. Add a splash of milk or chicken broth during reheating to restore the creamy consistency, as the pasta tends to absorb the sauce.
According to food safety guidelines, dishes containing chicken and a creamy sauce should be properly refrigerated to maintain quality and safety for consumption within 4-5 days.
Recipe Variations
- Vegetable Swaps: Beyond the classic blend, experiment with diced celery, chopped mushrooms, or even spinach for added nutrients.
- Cheese Additions: Stir in half a cup of shredded sharp cheddar or grated Parmesan cheese when you add the chicken and pasta for an extra layer of flavor.
- Protein Alternatives: Swap the chicken for cooked turkey (perfect after Thanksgiving!), diced ham, or a plant-based chicken alternative for a vegetarian option.
- Topping Ideas: For a playful twist, top individual servings with crushed crackers, buttery croutons, or even small squares of puff pastry baked separately until golden.
Nutrition
Enjoy this comforting Chicken Pot Pie Pasta knowing its nutritional breakdown.
| Nutrition Name | Value |
|---|---|
| Calories | 390 calories |
| Carbohydrates | 39 g carbohydrates |
| Cholesterol | 115 mg cholesterol |
| Fat | 18 g fat |
| Fiber | 3 g fiber |
| Protein | 19 g protein |
| Saturated Fat | 10 g saturated fat |
| Serving Size | 181 g |
| Sodium | 419 mg |
| Sugar | 3 g |
| Trans Fat | 0 g |
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
FAQ
Got questions about this easy Chicken Pot Pie Pasta? We have answers!
Can I make this ahead of time?
This Chicken Pot Pie Pasta is best served fresh for optimal creaminess. However, you can prep components like cooking the chicken and chopping vegetables a day or two in advance.
What kind of pasta works best?
Egg noodles are ideal for their tender texture and ability to absorb the creamy sauce. Short pasta like penne or rotini also works wonderfully in this hearty chicken pot pie pasta. Research highlights that egg noodles offer unique textural benefits that make them particularly well-suited for creamy or buttery sauces compared to traditional pasta.
Can I use fresh vegetables?
Absolutely! If using fresh vegetables, simply sauté them for a few extra minutes until they are tender-crisp before proceeding with the recipe steps.
How do I make it gluten-free?
To make this dish gluten-free, use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.
Is this recipe freezer-friendly?
While best fresh, you can freeze components like the cooked chicken and vegetables. Freezing the assembled Chicken Pot Pie Pasta may alter the pasta and sauce texture slightly upon reheating.
Conclusion
There you have it – a remarkably simple yet incredibly satisfying Chicken Pot Pie Pasta that brings comfort to your table without the fuss. This recipe truly captures the essence of a classic, transforming it into a quick weeknight meal the whole family will adore. Give this easy recipe a try tonight, and prepare to add it to your regular rotation! We would love to hear how your creamy pasta turns out, so feel free to share your thoughts and experiences in the comments below.
Creamy Chicken Pot Pie Pasta
Equipment
- Large Skillet
- Pot
Ingredients
Main Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 ½ 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 to taste
- pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Cook egg noodles as directed on the package, then drain them thoroughly.
- Melt butter in a large skillet over medium heat, then add diced onion, minced garlic, and thawed mixed vegetables.
- Season the vegetables with thyme, salt, and pepper, stirring well. Cook for about 5 minutes until the onions are soft.
- Stir in flour until the vegetables are coated, then add chicken broth and heavy cream, bringing the mixture to a simmer.
- Continue to stir occasionally for about 5 minutes until the sauce has thickened.
- Combine the cooked pasta and shredded chicken with the sauce and vegetables, stirring to mix everything. Season the mixture with additional salt and pepper to taste.
- Garnish the dish with fresh chopped parsley if desired before serving.