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Creamy Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta

This creamy chicken pot pie pasta combines tender egg noodles with shredded chicken and vegetables in a rich sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 550 kcal

Equipment

  • Pot
  • Skillet

Ingredients
  

For the Pasta

  • 12 ounces egg noodles

For the Sauce

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 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 for garnish

Instructions
 

  • Cook the egg noodles according to package instructions. Drain and set aside.
  • In a skillet, melt butter over medium heat. Add the diced onion and minced garlic, sauté until translucent.
  • Add the thawed mixed vegetables and dried thyme, cooking for another 5 minutes.
  • Stir in the flour, then gradually add the chicken broth and heavy cream. Mix well and let it simmer.
  • Add the shredded chicken, cooked noodles, and season with salt and pepper. Mix until well combined.
  • Serve warm, garnished with fresh parsley if desired.

Notes

You can use leftover chicken for this recipe to save time. Feel free to add other vegetables you enjoy.
Keyword chicken pasta, comfort food, creamy chicken pot pie pasta