Description
This Creamy Chicken Pot Pie Pasta is the ultimate comfort food, bringing together the classic flavors of a homemade pot pie with the ease of a stovetop pasta dish. It features tender chicken, a colorful medley of vegetables, and a rich, velvety sauce that perfectly coats every egg noodle. Indulgent and savory, this meal is an excellent way to get all the warmth of a traditional pie without the hassle of making a crust, finished with a hint of nutmeg and fresh herbs.
Ingredients
- 10 oz package dried egg noodles
- 3 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1/2” pieces
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt, divided
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 10–12 oz bag frozen peas and carrots
- 8 oz can whole kernel corn, drained
- 2 Tbsp all-purpose flour
- 2 cups reduced-sodium chicken broth
- 1 cup heavy whipping cream
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp ground nutmeg
Instructions
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil and cook your egg noodles according to the package directions. Once finished, drain them and toss with a splash of olive oil so they stay separated while you finish the sauce.
Step 2: Sauté the Chicken
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Season your chicken pieces with Italian seasoning and half of the salt. Cook for about 4-5 minutes until golden brown and cooked through, then move the chicken to a plate.
Step 3: Cook the Aromatic Base
In the same skillet, melt the remaining 2 tablespoons of butter. Sauté the diced onion and celery until softened, then add the minced garlic for about 30 seconds until fragrant. Stir in your frozen peas, carrots, and drained corn.
Step 4: Create the Creamy Sauce
Sprinkle flour over the vegetables and stir well, cooking for 30 seconds to brown the flour slightly. Slowly pour in the chicken stock while stirring to prevent lumps, then add the heavy cream and all remaining spices.
Step 5: Simmer to Thicken
Bring the sauce to a boil over medium-high heat, then immediately reduce the heat to low. Let it simmer for about 5 minutes until it is thick enough to generously coat the back of a wooden spoon.
Step 6: Combine and Serve
Return the cooked chicken and the egg noodles to the skillet, stirring everything together until the pasta is fully enveloped in the sauce. Serve immediately while warm.
Notes
Storage and Reheating: Leftovers store well in an airtight container for up to 3 days. Because egg noodles absorb moisture, the sauce will thicken in the fridge. When reheating on the stove or in the microwave, add a splash of milk or chicken broth to restore the creamy consistency.
Rotisserie Chicken Shortcut: You can swap the raw chicken breasts for shredded rotisserie chicken. Skip step 2 and add the pre-cooked chicken during step 6 just to heat it through. This makes the recipe even faster for busy weeknights.
Achieving the Perfect Sauce: For the smoothest sauce, ensure your chicken broth and heavy cream are added gradually. If the sauce becomes too thick, simply thin it with a little extra broth until you reach your desired ‘pot pie’ texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 115mg
Keywords: creamy chicken pot pie pasta, easy stovetop pasta, 30 minute comfort food, chicken egg noodles recipe, pot pie flavors no crust