Description
Indulge in the comforting flavors of Creamy Chicken Pot Pie Pasta, a dish that combines tender chicken, colorful vegetables, and a rich, creamy sauce all tossed with egg noodles. Perfect for busy weeknights or cozy family gatherings, this recipe offers a delightful twist on traditional chicken pot pie while being quick and easy to prepare. In just 40 minutes, you can serve a satisfying meal that will warm hearts and please even the pickiest eaters. Customize it with your favorite veggies or spices to make it your own!
Ingredients
Scale
- 10 oz dried egg noodles
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts (cut into pieces)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 10 oz bag frozen peas and carrots
- 8 oz can whole kernel corn (drained)
- 2 cups reduced sodium chicken broth
- 1 cup heavy whipping cream
Instructions
- Boil water in a large pot, add egg noodles, and cook until al dente. Drain and set aside.
- In a skillet, melt butter with olive oil over medium heat. Sauté chicken until golden brown.
- Add onions, celery, garlic, frozen peas and carrots, and corn; cook until vegetables are tender.
- Sprinkle flour over the mixture, stir well, then gradually add chicken broth and simmer until thickened.
- Reduce heat; stir in cream and seasonings until combined and heated through.
- Toss cooked noodles with the creamy mixture until well coated.
- Serve hot in bowls or plates.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg