Comforting Chicken Pot Pie Pasta for Cozy Nights In
Chicken Pot Pie Pasta is a comforting dish that combines the heartiness of chicken pot pie with the convenience of a one-pot pasta recipe.
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Servings: 4 servings
Calories: 550kcal
Equipment
- Large pot
- large skillet
Ingredients
For the Pasta Base
- 12 oz Egg Noodles Substitute with any pasta shape like penne or rotini.
- 3 tablespoon Butter Olive oil is a lighter alternative.
For the Flavorful Filling
- 1 medium Onion Shallots can be used for a milder taste.
- 2 stalks Celery Replace with diced bell pepper if needed.
- 2 medium Carrots Frozen mixed veggies can be a quick substitute.
- 2 cloves Garlic Garlic powder can be used if fresh isn't on hand.
For the Creamy Sauce
- ¼ cup Flour Replace with cornstarch for a gluten-free option.
- 2 cups Chicken Broth Use vegetable broth for a vegetarian version.
- 1 cup Heavy Cream Half-and-half or plant-based cream works for a lighter touch.
- 1 teaspoon Thyme Italian seasoning is a convenient alternative.
- 1 teaspoon Sage Italian seasoning is a convenient alternative.
- to taste Salt Always adjust to taste.
- to taste Pepper Always adjust to taste.
For the Protein and Veggies
- 2 cups Shredded Chicken Rotisserie chicken is a great quick option.
- 1 cup Frozen Peas & Corn You can use fresh veggies but may need to adjust cooking time.
For the Finishing Touches
- ½ cup Parmesan Cheese Leave out for a dairy-free creation.
- to taste Fresh Parsley This can be omitted if not available.
Instructions
Cooking Steps
- Bring a large pot of salted water to a rolling boil over high heat. Add egg noodles and cook according to package directions until al dente, usually around 7-9 minutes. Once cooked, drain the noodles well and set them aside.
- In a large skillet, melt 3 tablespoons of butter over medium heat. Add diced onion, celery, and carrots, stirring occasionally. Sauté for about 8-10 minutes until the vegetables are tender and fragrant.
- In the last minute of cooking the vegetables, toss in minced garlic. Stir constantly until fragrant, about 1 minute, then reduce the heat slightly.
- Sprinkle ¼ cup of flour evenly over the sautéed vegetables, stirring well for about 1-2 minutes.
- Gradually whisk in 2 cups of chicken broth and 1 cup of heavy cream while stirring to prevent lumps. Allow the mixture to come to a gentle simmer.
- Once the sauce has thickened, stir in 1 teaspoon each of thyme and sage, along with salt and pepper to taste.
- Fold in 2 cups of shredded chicken, along with 1 cup of frozen peas and corn. Allow them to warm through, about 3-4 minutes.
- Add the cooked egg noodles into the skillet with the creamy mixture, gently folding until the noodles are thoroughly coated in the sauce.
- Remove the skillet from heat and stir in ½ cup of Parmesan cheese and a handful of fresh parsley, stirring until the cheese melts.
Notes
Pair it with a fresh side salad or some garlic bread for a complete meal that feels like a warm hug.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 55g | Protein: 30g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 10g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 10mg