Can I use a different type of pasta?

Yes! While egg noodles work perfectly for this creamy chicken pot pie pasta, penne, rotini, or bow tie pasta work great too. Just cook according to package directions.

What if my sauce is too thick or too thin?

If the sauce is too thick, add chicken broth a tablespoon at a time until reaching desired consistency. If it's too thin, let it simmer a few extra minutes or add another tablespoon of flour mixed with cold water.

Can I make this ahead of time?

Absolutely. Prepare the entire dish, let it cool, and refrigerate. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Easy Creamy Chicken Pot Pie Pasta Recipe - Perfect Comfort Food for Busy Weeknights

Name: Creamy Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; 2 tablespoons fresh parsley, chopped (optional garnish)

Creamy Chicken Pot Pie Pasta

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This chicken pot pie pasta has all that creamy, savory goodness you love about traditional pot pie, but comes together in just about 35 minutes! No fussy pie crust required.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Chicken Pasta & Rice
Method: Stovetop, Simmer
Cuisine: American

Ingredients

Scale

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
2 tablespoons fresh parsley, chopped (optional garnish)

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Instructions

Cook the egg noodles according to package directions until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, melt butter until foaming. Add diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for about 5 minutes, stirring occasionally, until onions are translucent.
Sprinkle flour over the vegetable mixture and stir constantly for 1 minute until evenly coated. Pour in chicken broth and heavy cream, whisking to prevent lumps. Stir and simmer for about 5 minutes until sauce thickens enough to coat the back of a spoon.
Add cooked noodles and shredded chicken to the skillet. Toss everything together until noodles and chicken are completely coated in creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and sprinkle with fresh parsley if desired. Serve immediately while hot.

Notes

Use rotisserie chicken to save time. The extra flavor from the seasoned chicken enhances the overall dish.
If sauce is too thick, add chicken broth a tablespoon at a time. If too thin, simmer a few extra minutes or add another tablespoon of flour mixed with cold water.
Recipe freezes well for up to 2 months. Thaw overnight in refrigerator and reheat with extra cream to restore silky texture.

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 2.9 g
Sodium: 419.5 mg
Fat: 17.5 g
Saturated Fat: 9.7 g
Unsaturated Fat: 7.8 g
Trans Fat: 0 g
Carbohydrates: 38.5 g
Fiber: 2.7 g
Protein: 19.4 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/creamy-chicken-pot-pie-pasta/