The Best Creamy Chicken Pot Pie Pasta – Cozy Chicken Dinner Recipe!
Let’s be honest — sometimes you just want that cozy, stick-to-your-ribs comfort food without the whole rolling-out-dough-and-waiting-an-hour ordeal. That’s exactly why this Creamy Chicken Pot Pie Pasta is my go-to for those “I need something cozy and delicious right now” nights. It’s creamy, hearty, and ridiculously comforting — basically everything you love about a traditional pot pie, minus the crust drama. Even better? It’s ready in about 35 minutes. That’s right — half an hour to comfort food perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
Ingredients
- 12 ounces egg noodles – Soft, springy, and perfect for catching all that creamy sauce.
- 2 tablespoons butter – Because butter makes everything better.
- 1 large yellow onion, diced – Adds sweetness and depth once it’s sautéed.
- 3 cloves garlic, minced – For that irresistible aroma (and flavor kick).
- 1½ cups frozen mixed veggies, thawed – Think peas, carrots, corn, green beans — whatever combo you love.
- 1 teaspoon dried thyme – The magic herb that gives this dish that signature “pot pie” flavor.
- 2 tablespoons all-purpose flour – Thickens the sauce to velvety perfection.
- 1 cup chicken broth – Brings savory richness to the base.
- 1 cup heavy cream – The key to making it indulgently smooth and creamy.
- 2 cups cooked chicken breast, shredded – The protein powerhouse of the dish (and a must for all Chicken Breast Recipes lovers).
- Salt and pepper, to taste – Don’t be shy with these; they make the flavors pop.
- Optional Garnish: 2 tablespoons fresh parsley, chopped – Adds a touch of color and freshness to balance that creamy goodness.
Instructions
- Boil the Pasta
- Start by cooking your egg noodles according to package instructions until just al dente — you want them tender but still with a little bite. Drain and set aside while you work your magic on the sauce.
- Sauté the Aromatics
- In a large skillet (the heavy-bottomed kind works best), melt the butter over medium heat. Toss in your diced onion, minced garlic, and those thawed mixed veggies. Sprinkle in the thyme along with a pinch of salt and pepper.
- Cook for about 5 minutes, stirring occasionally, until the onions turn soft and fragrant and the veggies start looking happy.
- Create That Dreamy Sauce
- Time for the best part — the creamy sauce that ties everything together.
- Sprinkle your flour over the veggie mix and stir well until everything looks coated and slightly thick. Gradually pour in the chicken broth while stirring to avoid lumps, then add the heavy cream. Keep it moving until the mixture turns luxuriously thick and creamy — about 5 minutes should do it.
- Bring It All Together
- Now, fold in your cooked noodles and shredded chicken. Stir gently but thoroughly so every strand of pasta gets its fair share of creamy sauce. Give it a taste — a little more salt? Maybe a dash more pepper? This is your moment to make it sing.
- Finishing Touches
- Once everything’s perfectly creamy and hot, sprinkle with chopped parsley before serving. It adds a fresh brightness that balances the richness beautifully.
Notes
Serving Ideas : This pasta is rich and comforting on its own, but it pairs perfectly with a crisp green salad for a little freshness. Or go full-on comfort mode with some warm crusty bread to soak up every last bit of that luscious sauce.
Nutrition
- Calories: 390 kcal
- Sugar: 2.9 g
- Sodium: 419.5 mg
- Fat: 17.5 g
- Saturated Fat: 9.7 g
- Carbohydrates: 38.5 g
- Fiber: 2.7 g
- Protein: 19.4 g