Chicken Pot Pie Pasta Recipe

Creamy, cozy, and bursting with the familiar flavors of a beloved classic, Chicken Pot Pie Pasta delivers the heartwarming satisfaction of chicken pot pie in a fraction of the time—and with way fewer dishes to wash. The tender egg noodles catch all that savory sauce, the crisp veggies add color and crunch, and the shredded chicken soaks up every velvety drop. Whether you’re looking to impress at Sunday supper or just treat yourself to a bowl of pure nostalgia, this is one recipe you’ll want to keep on repeat.

Ingredients You’ll Need

With just a handful of straightforward ingredients, you’ll find that each item brings something essential to the table—whether it’s flavor, creaminess, or a pop of vibrant color. Don’t be surprised if you already have most of these in your pantry or fridge!

• Cooked shredded chicken: This is a fantastic way to use up leftover rotisserie chicken or meal-prepped breasts and thighs for rich flavor and protein.
• Wide egg noodles: These noodles have the perfect texture and width for catching all the luscious sauce and supporting hearty add-ins.
• Butter: Adds richness and helps soften the vegetables for a silky base.
• Onion: Gives the dish aromatic sweetness and helps build the flavor foundation.
• Celery: Classic for that “pot pie” feel, celery adds subtle crunch and freshness.
• Carrots: Bring color, mild sweetness, and a touch of crunch to every bite.
• Garlic: Elevates the savory aroma and infuses every layer with more depth.
• All-purpose flour: Essential for thickening the sauce and achieving that creamy, pot pie-style consistency.
• Chicken broth: Delivers savory depth and balances the richness of the cream.
• Heavy cream: The key to that signature luxurious, silky-smooth sauce.
• Dried thyme: Provides subtle herbal warmth and is a classic pot pie seasoning.
• Dried sage: Just a hint brings an earthy, comforting note you’ll love.
• Salt: Essential for making all those flavors shine—don’t skip it.
• Black pepper: Adds mellow heat and punches up the savory goodness.
• Frozen peas: No need to defrost—just toss these in for pops of sweetness and color.
• Frozen corn: Brings a subtle crunch and natural sweetness to contrast the creamy sauce.
• Grated Parmesan cheese: Adds nutty, salty umami and helps thicken the sauce.
• Fresh parsley: The finishing touch for a burst of herbal brightness and color.

How to Make Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

Begin by cooking the wide egg noodles in a large pot of well-salted water, bringing them just to that perfect al dente texture. Egg noodles cook quickly, so give them a gentle stir now and then to prevent sticking, then drain and set aside. Having the noodles ready lets the rest of your Chicken Pot Pie Pasta come together smoothly.

Step 2: Sauté the Veggies

Melt the butter in a deep, roomy skillet or Dutch oven over medium heat. Add the onion, celery, and carrots, stirring occasionally until the vegetables go tender and glossy—this usually takes about 8 to 10 minutes. This step fills your kitchen with the most comforting aroma and sets the earthy-sweet base of the dish.

Step 3: Add Garlic and Flour

Stir in the minced garlic and let it cook for just a minute or two, until fragrant but not browned. Sprinkle the all-purpose flour over the veggies and mix thoroughly. Cook this mixture for about 1 to 2 minutes, just long enough to remove any raw taste from the flour—it should smell warm and nutty by the end.

Step 4: Make the Creamy Sauce

Slowly pour in the chicken broth and heavy cream, whisking the whole time to get a smooth, lump-free sauce. Stir in the dried thyme, sage, salt, and black pepper. Bring the mixture to a simmer and let it bubble gently until the sauce thickens and everything gets super creamy—5 minutes should do the trick.

Step 5: Add Chicken, Peas, and Corn

Pour in the shredded chicken, frozen peas, and frozen corn. Give everything a good stir, cooking until the chicken is warmed through and the veggies are tender and vibrant. The filling for your Chicken Pot Pie Pasta is nearly complete!

Step 6: Combine with Noodles

Add the drained egg noodles to the skillet, gently tossing everything together until the noodles are well coated in that savory, veggie-studded sauce. Take your time here—the goal is to make sure every noodle gets its fair share of flavor.

Step 7: Finish with Cheese and Parsley

Turn off the heat and immediately stir in the grated Parmesan and chopped fresh parsley. The cheese will melt into the sauce, adding creaminess and just the right note of umami, while the parsley brings balance and color. Serve straight from the skillet, piping hot!

How to Serve Chicken Pot Pie Pasta

Garnishes

For an inviting finish, sprinkle extra Parmesan, freshly cracked black pepper, and a handful of chopped fresh parsley over each serving of Chicken Pot Pie Pasta. If you like an herbaceous touch, a little minced chive on top never hurts either!

Side Dishes

Because Chicken Pot Pie Pasta is so hearty, it pairs wonderfully with something light and crisp on the side. Try a simple green salad with a tangy vinaigrette, or serve with warm, crusty bread to soak up every last drop of sauce. Steamed green beans or sautéed asparagus also make refreshing companions.

Creative Ways to Present

You can ladle the Chicken Pot Pie Pasta into individual oven-safe dishes, top with puff pastry squares or buttered biscuit rounds, and broil for a golden, pie-inspired finish. For a fun twist, serve in hollowed-out bread bowls or scoop into ramekins for a dinner-party-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer any leftover Chicken Pot Pie Pasta to an airtight container and refrigerate for up to 3 days. The flavors actually meld and deepen overnight, making lunchtime leftovers something to look forward to!

Freezing

To freeze, portion cooled Chicken Pot Pie Pasta into freezer-safe containers or zip-top bags, pressing out as much air as possible. Label with the date, and you can freeze for up to 2 months. Thaw overnight in the fridge for best results and make sure to reheat gently.

Reheating

Reheat servings in a saucepan over medium-low heat, adding a splash of milk or chicken broth if needed to loosen up the sauce. You can also microwave individual portions in short bursts, stirring between each to ensure even warming. Top with a sprinkle of fresh parsley and a bit more Parmesan to revive that just-cooked goodness.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut for Chicken Pot Pie Pasta and brings tons of flavor and tenderness to the dish—just be sure to shred it well so it mixes easily with the noodles and sauce.

What if I don’t have egg noodles?

No worries! Any short, sturdy pasta like rotini, penne, or fusilli will substitute nicely. The key is picking a noodle that can cling to the creamy sauce.

Can I make it lighter?

Yes! Swap the heavy cream for half-and-half or even whole milk, though the sauce will be a bit less thick and decadent. You can also use less butter or add extra vegetables to lighten things up.

Is this recipe gluten-free?

As written, Chicken Pot Pie Pasta contains all-purpose flour and regular noodles. To make it gluten-free, use a cup-for-cup gluten-free flour blend and your favorite gluten-free pasta.

Can I prepare Chicken Pot Pie Pasta in advance for a party?

Definitely! Prepare the pasta and sauce, blend together, and hold off on adding cheese and parsley until just before serving. Gently reheat, stir in cheese and herbs, and serve up a crowd-pleasing main dish your guests will rave about!

Final Thoughts

If you’re craving something comforting, cozy, and a little bit nostalgic, Chicken Pot Pie Pasta is calling your name. Whether it’s a family dinner or a treat for yourself, there’s just something about those tender noodles and creamy sauce that feels like a big, warm hug. Give it a try—you might just find yourself coming back for seconds (and maybe even thirds)!

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