Creamy Chicken Pot Pie Pasta
Creamy, cozy, and a little nostalgic, this chicken pot pie pasta wraps tender chicken, sweet carrots, and buttery noodles in a velvety, herby sauce. Aromatics like onion and celery join in, and pops of peas and corn add sweetness and color. All the classic comfort of chicken pot pie, minus the fuss of pie dough and baked up in just one pot!
4
servings
Ingredients
Main Ingredients
- 1 lb (450 g) boneless, skinless chicken breast diced into bite-sized pieces (or use 2 cups cooked rotisserie chicken, shredded)
- 2 tbsp (28 g) unsalted butter divided
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 tbsp (24 g) all-purpose flour
- 3 cups (710 ml) chicken broth preferably low sodium
- 1 cup (240 ml) half and half or whole milk
- 3 cups (250 g) egg noodles uncooked; wide or medium
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- 0.5 tsp dried sage or 1.5 tsp fresh, chopped
- 1 cup (150 g) frozen peas
- 1 cup (150 g) frozen corn
- salt and black pepper to taste
- 2 tbsp (8 g) fresh parsley finely chopped, for serving
Optional
- baked pie crust or buttery crackers crumbled for topping, optional
Equipment
- Large pot or Dutch oven
- wooden spoon
- Knife
- Cutting board
Instructions
- In a large pot or Dutch oven, melt 1 tablespoon butter over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden on one side and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
- Melt the remaining 1 tablespoon butter in the same pot. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
- Add minced garlic and cook for 1 minute, stirring often. Sprinkle flour over the vegetables and cook, stirring, for 1 minute more.
- Gradually whisk in the chicken broth and half and half, stirring constantly to prevent lumps. Scrape up any bits from the bottom of the pot.
- Season with thyme, sage, salt, and pepper. Return the cooked chicken (or rotisserie chicken) and any juices to the pot. Increase heat and bring mixture to a gentle boil; cook for about 3 minutes to thicken slightly.
- Add the egg noodles, stirring to prevent sticking. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes or until noodles are just tender, stirring occasionally.
- Stir in frozen peas and corn and cook 2–3 minutes more, just until heated through. Remove from heat.
- Taste and adjust seasonings as needed. Serve hot, sprinkled with fresh parsley and crumbled pie crust or crackers if using. Enjoy!
Notes
Storage: Refrigerate leftovers in an airtight container up to 4 days. To reheat, add a splash of broth or milk and warm gently on the stove or in the microwave until creamy again.
Swaps: Sub in cooked turkey, swap egg noodles for other short pasta, or use dairy-free milk and cashew cream for a non-dairy version. See post for more ideas!
Swaps: Sub in cooked turkey, swap egg noodles for other short pasta, or use dairy-free milk and cashew cream for a non-dairy version. See post for more ideas!
Nutrition
Calories: 485kcal | Carbohydrates: 55g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 705mg | Potassium: 750mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3400IU | Vitamin C: 18mg | Calcium: 110mg | Iron: 3.5mg