Description
This Creamy Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie into a creamy, cheesy pasta dish. Perfect for a quick weeknight dinner with tender chicken and mixed vegetables.
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 egg noodles according to package instructions, drain, and set aside.
- In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until softened, about 3–4 minutes.
- Add mixed vegetables and dried thyme, cooking for 2–3 minutes more.
- Sprinkle flour over the vegetables and stir to combine. Cook 1 minute to remove raw flour taste.
- Gradually add chicken broth and heavy cream, stirring constantly until the sauce thickens.
- Stir in shredded chicken and cooked noodles, mixing until everything is coated in the creamy sauce.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired, and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a sprinkle of shredded cheddar for extra cheesy flavor.
- Leftovers store in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American