Description
Creamy Chicken Pot Pie Pasta is a delightful fusion of classic comfort food and hearty pasta, bringing the rich flavors of chicken pot pie into a satisfying noodle dish. This recipe is perfect for family dinners, cozy gatherings, or whenever you’re in the mood for something creamy and delicious. With tender chicken, vibrant vegetables, and a luscious sauce all enveloping egg noodles, this meal is sure to become a favorite at your table.
Ingredients
Scale
- 10 oz dried egg noodles
- 3 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breast, diced
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 10–12 oz frozen peas and carrots
- 8 oz can drained whole kernel corn
- 2 cups reduced sodium chicken broth
- 1 cup heavy whipping cream
- Italian seasoning
- parsley
- black pepper
- thyme
- onion powder
- garlic powder
- paprika
- nutmeg
Instructions
- Cook the egg noodles in salted boiling water until al dente; drain and set aside.
- In a skillet, melt 2 tablespoons of butter with olive oil over medium heat. Add chicken pieces seasoned with Italian seasoning and salt; cook until browned.
- Add onion, celery, and garlic; sauté until softened. Stir in peas, carrots, and corn.
- Sprinkle flour over the mixture; stir well. Gradually add chicken broth while stirring to avoid lumps. Bring to simmer.
- Stir in heavy cream and remaining seasonings; let simmer until thickened.
- Combine cooked noodles with the creamy sauce; toss gently to coat.
- Serve hot with a sprinkle of fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (280g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg