Go Back

Creamy Chicken Pot Pie Pasta

A one-skillet chicken pot pie pasta with egg noodles, shredded chicken, and a rich herby cream sauce, ready in about 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz Egg noodles
  • 2 tbsp Butter
  • 1 Large yellow onion diced
  • 3 cloves Garlic minced
  • 1 1/2 cups Frozen mixed vegetables thawed
  • 1 tsp Dried thyme
  • 2 tbsp All-purpose flour
  • 1 cup Chicken broth
  • 1 cup Heavy cream
  • 2 cups Cooked chicken breast shredded
  • Salt and pepper to taste
  • 2 tbsp Fresh parsley chopped, optional garnish

Equipment

  • large skillet
  • large pot
  • colander

Method
 

  1. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, about 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the onions are soft, about 5 minutes.
  3. Sprinkle the flour over the vegetable mixture and stir until coated. Pour in the chicken broth and heavy cream, stirring and simmering until thickened, about 5 minutes.
  4. Add the cooked noodles and shredded chicken to the pan. Stir until everything is coated in the sauce, then taste and adjust salt and pepper.
  5. Garnish with fresh parsley, if using, and serve.

Notes

For a lighter version, use half and half instead of heavy cream. Chicken thighs can be used instead of breast meat for extra flavor, and rotisserie chicken works well as a shortcut. Store leftovers in an airtight container in the fridge for up to 5 days, and add a splash of cream or broth when reheating to restore the sauce's consistency.