Introduction

This Creamy Chicken Pot Pie Pasta brings all the comforting flavors of the classic pot pie into a simple, hearty pasta dish. It’s rich, satisfying, and perfect for a cozy weeknight dinner that everyone will love.

A close-up view of a white bowl filled with creamy pasta, showing three main layers: a base of tubular pasta covered in a thick, pale yellow cheese sauce, scattered chunks of tender white chicken meat interspersed throughout the pasta, and diced orange carrots adding color on top. The dish is sprinkled with small green herb leaves and a dash of black pepper, giving the surface a fresh, textured look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces egg noodles
2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1½ 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

Instructions

Step 1: Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Step 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 ½ teaspoon salt, and ¼ teaspoon pepper. Cook until onions are soft, about 5 minutes.
Step 3: Sprinkle the flour over the vegetable mixture and stir until coated. Slowly pour in chicken broth and heavy cream, stirring constantly. Let it simmer and thicken for about 5 minutes.
Step 4: Add the cooked noodles and shredded chicken back into the skillet. Stir to coat everything evenly with the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Step 5: If desired, sprinkle fresh parsley on top before serving for a fresh pop of color and flavor.

Tips & Variations

For a lighter version, substitute heavy cream with half & half.
Try using chicken thighs instead of breast for more flavor.
Add extra veggies like broccoli or peas for added texture and nutrition.
Spice it up with a pinch of red pepper flakes or cayenne pepper.
Use rotisserie chicken to save prep time and add convenience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm it gently in the microwave or on the stove. Add a splash of cream or chicken broth when reheating to restore the creamy sauce’s silky texture.

How to Serve

A white bowl filled with creamy pasta layered with short tubular noodles in a light yellow sauce, chunks of white chicken pieces mixed evenly throughout, and scattered small bright orange carrot cubes on top. The dish is garnished with finely chopped green herbs and a light sprinkling of black pepper across the surface. The creamy texture of the sauce coats the pasta and chicken well, making the dish look rich and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of egg noodles?

Yes, you can use other pasta shapes like penne or rotini. Egg noodles are traditional, but choose your favorite pasta to suit your taste.

Can I make this recipe ahead of time?

Absolutely! Prepare everything except the final combination step. Reheat the sauce and chicken, then toss with freshly cooked noodles just before serving for best texture.

Creamy Chicken Pot Pie Pasta Recipe

Print Recipe

★★★★★

4.8 from 719 reviews

A comforting and creamy chicken pot pie pasta that combines tender egg noodles, shredded chicken, and mixed vegetables in a rich thyme-infused sauce. This easy skillet meal captures all the flavors of classic chicken pot pie in a quick, one-pan pasta dish perfect for cozy weeknight dinners.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

12 ounces egg noodles

Sauce and Vegetables

2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1½ 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 (approximately ½ teaspoon salt, ¼ teaspoon pepper)

Optional Garnish

2 tablespoons fresh parsley, chopped

Instructions

Cook the Pasta: Cook the egg noodles according to the package instructions until al dente. Drain and set aside to use later.
Prep the Veggies and Sauce: In a large heavy-bottomed skillet, melt the butter over medium heat. Add diced onion, minced garlic, and thawed mixed vegetables. Season with dried thyme, salt, and pepper. Cook for about 5 minutes until the onions are soft and vegetables are warmed through.
Make the Creamy Sauce: Sprinkle the flour over the vegetable mixture and stir well to coat. Gradually pour in the chicken broth and heavy cream while stirring continuously. Allow the mixture to simmer and thicken for about 5 minutes until the sauce is creamy and smooth.
Bring It All Together: Add the cooked noodles and shredded chicken back into the skillet. Stir thoroughly to coat everything evenly with the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
The Finishing Touch: If desired, garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve warm and enjoy!