WHY YOU’LL GO CRAZY FOR THIS CHICKEN POT PIE PASTA

Chicken Pot Pie Pasta is my go-to weeknight meal that brings all the cozy, comforting flavors of chicken pot pie without the fuss of making pie crust. In just 35 minutes, you can have a creamy, savory dish that feels like a hug in a bowl. And the best part? You don’t need to spend hours in the kitchen!

Why You’ll Love This Recipe

This pasta recipe has all the comforting, creamy goodness of traditional chicken pot pie, but with a fraction of the effort. The sauce is silky and rich, made with chicken broth and heavy cream, and it’s perfectly balanced with garlic, onion, and thyme. Plus, egg noodles soak up that velvety sauce like a dream!

What You’ll Need

12 oz egg noodles
2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1 ½ 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

How to Make Chicken Pot Pie Pasta

Cook the Pasta:
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prep the Veggies and Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the diced onion, minced garlic, and mixed veggies.
- Season with thyme, salt, and pepper. Let it cook for about 5 minutes until the onions soften.
Make the Amazing Creamy Sauce:
- Sprinkle the flour over the veggie mixture, stirring to coat.
- Pour in the chicken broth and heavy cream. Stir and let it simmer for about 5 minutes, until it thickens into a creamy, dreamy sauce.
Bring It All Together:
- Add the cooked noodles and shredded chicken into the pan.
- Stir to coat everything in the sauce, and taste for seasoning, adding more salt or pepper if needed.
The Finishing Touch:
- For an extra burst of flavor and color, sprinkle some fresh parsley on top before serving!

Storage Tips

To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
To Reheat: Warm it up on the stove or microwave. If it’s a little thick, add a splash of cream or chicken broth to bring the sauce back to its creamy texture.

Variations and Substitutions

For a lighter version, use half & half instead of heavy cream.
Switch up the chicken: Use chicken thighs for extra flavor.
Add more veggies: Try broccoli or peas for extra nutrition.
Spice it up: Add red pepper flakes or cayenne for some heat.
Make it easier: Use a rotisserie chicken to save time.

Nutrition Info (per serving)

Calories: 390
Total Fat: 17.5g
Saturated Fat: 9.7g
Protein: 19.4g
Carbohydrates: 38.5g
Fiber: 2.7g
Sugar: 2.9g
Sodium: 419.5mg

What to Serve with It

This creamy pasta pairs perfectly with a green salad for a fresh contrast to the richness of the sauce. Add in some extra veggies like steamed broccoli or roasted Brussels sprouts to make it a complete meal.

This Chicken Pot Pie Pasta will quickly become a weeknight favorite—comfort food at its best, ready in just 35 minutes. Let me know how it turns out in the comments if you give it a try!