Description
Chicken Pot Pie Pasta combines shredded chicken, vegetables, and egg noodles in a rich creamy sauce inspired by classic chicken pot pie.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Cook egg noodles in salted water until al dente then drain and set aside
- Melt butter in a large skillet and cook onion celery and carrots until tender about 8 to 10 minutes
- Add garlic and cook until fragrant
- Sprinkle flour over vegetables and stir well cooking for about 1 to 2 minutes
- Gradually whisk in chicken broth and heavy cream until smooth
- Add thyme sage salt and pepper then simmer until sauce thickens about 5 minutes
- Stir in shredded chicken peas and corn and cook until heated through
- Add cooked egg noodles and toss gently with the creamy mixture
- Remove from heat and stir in Parmesan cheese and parsley then serve
Notes
- Use rotisserie chicken for faster preparation
- Do not overcook noodles so they stay firm in the sauce
- Add a splash of broth when reheating leftovers
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg