Description
If you’re craving the cozy flavors of chicken pot pie but want something a little easier, this creamy chicken pot pie pasta is your perfect comfort food dinner!
Ingredients
- Cooked shredded chicken (great use for rotisserie chicken!)
- Wide egg noodles (or your favorite pasta)
- Butter
- Onion, diced
- Celery, diced
- Carrots, diced
- Garlic, minced
- All-purpose flour
- Chicken broth
- Heavy cream (or half-and-half for a lighter option)
- Dried thyme
- Dried sage
- Frozen peas
- Frozen corn
- Parmesan cheese, grated
- Fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Add your wide egg noodles to the boiling water and cook them until they are just al dente according to the package directions. Once done, drain the noodles and set them aside—this will prevent them from becoming mushy when added to the sauce later on.
- In the same pot, melt the butter over medium heat. Once it’s bubbling, toss in the diced onion, celery, and carrots. Cook these aromatic veggies for about 8 minutes or until they are tender. Stir in the minced garlic and let it cook for an additional minute.
- Next, sprinkle the all-purpose flour over the sautéed vegetables and stir to combine, allowing the flour to coat them. Slowly whisk in the chicken broth and heavy cream, stirring continuously to avoid lumps. Keep cooking until the mixture thickens to your desired consistency.
- Gently fold in your shredded chicken, frozen peas, and corn into the sauce. Let the mixture simmer until everything is heated through. Adjust seasoning with thyme, sage, salt, and black pepper.
- Toss in the cooked noodles, mixing well to ensure they are coated in the creamy sauce and all the ingredients are harmonious. Add the grated Parmesan cheese and chopped parsley, stirring until everything is well combined and creamy.
- Finally, serve your creamy chicken pot pie pasta on plates or in bowls. Garnish with additional parsley or cheese for extra flavor and presentation.
Notes
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 30 g