Description
This comforting Chicken Pot Pie Pasta combines tender shredded chicken, wide egg noodles, and a creamy vegetable sauce inspired by classic chicken pot pie flavors. With sautéed onions, celery, carrots, peas, and corn in a rich heavy cream and chicken broth sauce, finished with Parmesan and fresh parsley, it offers a hearty and satisfying meal perfect for family dinners.
Ingredients
Scale
Chicken and 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
Sauce
- 2 tablespoons butter
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Noodles: Cook the egg noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 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, about 8-10 minutes.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Create Roux: Sprinkle the flour over the vegetables and stir to combine thoroughly. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps. Add the dried thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Combine Chicken and Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the vegetables are tender, about 3-4 minutes.
- Toss with Noodles: Add the cooked egg noodles to the skillet and gently toss to combine with the creamy chicken and vegetable mixture.
- Finish and Serve: Remove the skillet from heat and stir in the grated Parmesan cheese and chopped fresh parsley until evenly distributed. Serve warm and enjoy!
Notes
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- Frozen peas and corn can be substituted with fresh if preferred.
- For a thicker sauce, cook the roux a little longer before adding liquids.
- Adjust seasonings to taste, especially salt and pepper.
- This dish can be made ahead and reheated gently on the stovetop.
- For a gluten-free version, use gluten-free flour and pasta.
