Creamy Chicken Pot Pie Pasta

You know that feeling when you walk into a kitchen and the aroma just wraps around you like a warm hug? That’s how I feel every time I whip up my Creamy Chicken Pot Pie Pasta. It takes me back to chilly evenings growing up when my mom would make her famous chicken pot pie. I remember the laughter, the stories shared around the table, and the comforting warmth of a home-cooked meal. That’s what inspired me to create this pasta dish — it’s like a cozy blanket of flavors that brings everyone together.

This recipe is perfect for those busy weeknights when you want something hearty and satisfying but don’t have the time to spend hours in the kitchen. With just a few simple ingredients and a quick stovetop method, you can have a delicious dinner on the table in no time. So grab your apron, and let’s dive into this comforting bowl of Creamy Chicken Pot Pie Pasta together!

Why You’ll Love "Creamy Chicken Pot Pie Pasta"

• Quick and easy to prepare — ready in just 35 minutes!
• Comforting flavors that remind you of home-cooked meals.
• Family-friendly — perfect for picky eaters and kids.
• Minimal ingredients required, making it budget-friendly.
• Great for meal prep — leftovers are just as tasty!
• Can be customized with your favorite veggies or proteins.

Ingredients You’ll Need

• 12 ounces egg noodles — I love using a brand that holds up well in creamy sauces, like Barilla.
• 2 tablespoons butter — Unsalted is best, so you can control the salt in your dish.
• 1 large yellow onion, diced — Sweet onions work nicely too if you prefer a milder flavor.
• 3 cloves garlic, minced — Fresh is always best, but jarred garlic can save time!
• 1½ cups frozen mixed vegetables, thawed — You can use peas, carrots, corn, or whatever you have on hand!
• 1 teaspoon dried thyme — This adds that classic pot pie flavor; feel free to substitute with dried rosemary for a twist.
• 2 tablespoons all-purpose flour — This helps thicken your sauce; you can use gluten-free flour if needed.
• 1 cup chicken broth — Homemade is ideal, but low-sodium store-bought works just fine.
• 1 cup heavy cream — For a lighter version, try half-and-half or coconut cream for a dairy-free option.
• 2 cups cooked chicken breast, shredded — Rotisserie chicken is a lifesaver for quick meals!
• Salt and pepper to taste — Always adjust to your preference; fresh ground black pepper gives the best flavor.
• OPTIONAL GARNISH: 2 tablespoons fresh parsley, chopped — This adds a pop of color and freshness!

Step-by-Step Instructions

Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the 12 ounces of egg noodles and cook according to package instructions until al dente.
3. Once cooked, drain the noodles and set them aside. Don’t forget to give them a quick rinse under cold water to stop the cooking process if you’re worried about them sticking together!

Sauté the Vegetables

1. In a large skillet, melt 2 tablespoons of butter over medium heat.
2. Add in the diced onion and minced garlic, and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
3. Keep an eye on it to make sure the garlic doesn’t burn; burnt garlic can turn your dish bitter!

Combine Ingredients

1. Stir in the 1½ cups of thawed mixed vegetables and 1 teaspoon of dried thyme. Let everything cook together for about 2-3 minutes.
2. Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir to combine, ensuring the flour coats the veggies evenly.
3. Gradually pour in 1 cup of chicken broth while stirring constantly. This helps avoid any lumps from the flour.
4. Next, add 1 cup of heavy cream and bring the mixture to a gentle simmer. You want it to thicken slightly; it should look rich and creamy.

Add Chicken and Noodles

1. Now it’s time to add in the 2 cups of shredded cooked chicken. Mix it in until it's well combined.
2. Gently fold in the cooked egg noodles, ensuring everything is evenly coated with that luscious sauce.
3. Season with salt and pepper to taste. Remember, you can always add more later if needed, so start with a little and adjust as you go!

Serve

1. Serve the Creamy Chicken Pot Pie Pasta hot from the skillet. It’s perfect as is, but a sprinkle of fresh parsley on top adds a lovely touch of color and flavor.
2. Gather around the table and enjoy that cozy, comforting feeling as you dig into this delightful dish!

Variations

• For a seasonal twist, add fresh asparagus or spinach in the spring.
• Try using whole wheat pasta for a heartier option.
• Make it dairy-free by substituting coconut cream and using vegetable broth.
• Add a kick with some diced jalapeños or crushed red pepper flakes.
• For a lighter version, use half-and-half instead of heavy cream.
• Swap chicken for turkey or even chickpeas for a vegetarian option.

Serving and Storage Tips

Serving

Serve the Creamy Chicken Pot Pie Pasta hot, directly from the skillet for a rustic touch. Pair it with a simple green salad or some warm crusty bread to soak up the delicious sauce. A sprinkle of fresh parsley not only looks beautiful but adds a burst of flavor, making your meal even more inviting!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of chicken broth if it seems too thick. This dish also freezes well; just pack it in freezer-safe containers for up to 3 months.

Helpful Notes

• If you're short on time, rotisserie chicken is a fantastic shortcut.
• Feel free to swap the egg noodles for gluten-free pasta if needed.
• Add in a handful of spinach or kale for extra nutrition.
• Use low-sodium chicken broth to control the saltiness.
• For a creamy texture without dairy, try cashew cream as a substitute.

Frequently Asked Questions

Can I freeze Creamy Chicken Pot Pie Pasta?

Yes, you can freeze this dish! Just make sure to let it cool completely before packing it into freezer-safe containers. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat on the stovetop, adding a splash of chicken broth if needed.

What can I use instead of heavy cream?

If you're looking for alternatives to heavy cream, you can use half-and-half for a lighter option, or even coconut cream for a dairy-free twist. Another option is to blend silken tofu with some milk or broth to create a creamy texture that’s lower in fat.

How do I customize the vegetables?

You can absolutely customize the vegetables based on what you have on hand or your family’s preferences! Feel free to use fresh veggies like bell peppers, zucchini, or broccoli. Just make sure to chop them into small pieces so they cook evenly. Frozen veggies work great too, so don’t hesitate to mix and match!

Final Thoughts

I hope you feel inspired to make this Creamy Chicken Pot Pie Pasta a regular in your kitchen! It’s the kind of dish that brings warmth and joy to your table, perfect for those cozy family dinners or a casual night in. I know that when I serve it, everyone gathers around and gets excited, which is just what cooking is all about. So don’t hesitate — grab those ingredients, and let the comforting aromas fill your home. I promise it’ll be a hit, and you’ll find yourself smiling every time you make it. Happy cooking!

Print