Print

Chicken Pot Pie Pasta

Print Recipe

Creamy, veggie-loaded, and ultra satisfying—this Chicken Pot Pie Pasta is like your favorite comfort food in a single, cozy skillet. With tender noodles, shredded chicken, and a rich herb-infused sauce, it’s perfect for feeding a crowd or freezing for busy nights.

Ingredients

Scale

6 cups cooked shredded chicken

4 tbsp unsalted butter

2 medium onions (diced)

4 celery stalks (diced)

4 carrots (peeled and diced)

6 cloves garlic (minced)

½ cup all-purpose flour

4 cups chicken broth

3 cups heavy cream

2 tsp dried thyme

1 tsp dried sage

1 tsp salt

½ tsp black pepper

2 cups frozen peas

2 cups frozen corn

1 cup grated Parmesan cheese

½ cup chopped fresh parsley

Instructions

Cook egg noodles according to package instructions. Drain and set aside.

In a large pot or deep skillet, melt butter over medium heat. Add onions, celery, and carrots. Cook until softened (about 7 mins).

Add garlic and cook 1 more minute. Stir in flour and cook 1–2 mins until golden and fragrant.

Slowly whisk in chicken broth and heavy cream. Add thyme, sage, salt, and pepper. Simmer until thickened (5–7 mins).

Stir in shredded chicken, peas, and corn. Cook until heated through.

Add cooked noodles and Parmesan. Stir until well combined.

Top with fresh parsley before serving.

Nutrition

Find it online: https://thecomfortspoon.com/chicken-pot-pie-pasta/