Description
Indulge in the comforting flavors of Creamy Chicken Pot Pie Pasta, a delightful fusion of your favorite chicken pot pie and pasta. This rich and creamy dish combines tender chicken, savory vegetables, and a luscious sauce, making it the perfect choice for family dinners, potlucks, or busy weeknights. Ready in just 35 minutes, you can customize it with leftover chicken and seasonal veggies for a meal that’s both hearty and simple to prepare.
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)
Instructions
- Cook egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add diced onion, minced garlic, and mixed vegetables. Season with thyme, salt, and pepper. Cook for about 5 minutes until onions are soft.
- Sprinkle flour over the mixture and stir well to coat. Gradually pour in chicken broth and heavy cream while stirring continuously. Let simmer for about 5 minutes until thickened.
- Add cooked noodles and shredded chicken to the skillet. Mix thoroughly until everything is well-coated with the sauce. Adjust seasoning if necessary.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 525
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg