Chicken Pot Pie Pasta
Introduction
Chicken Pot Pie Pasta is a comforting, creamy dish that combines the flavors of traditional chicken pot pie with tender egg noodles. This hearty meal is perfect for busy weeknights and is sure to please the whole family. With a savory sauce, mixed vegetables, and juicy chicken, this recipe is a delightful twist on a classic favorite.
Why Make This Recipe
This recipe is an easy and delicious option for dinner. It’s great for those who love chicken pot pie but want something quicker and simpler to prepare. You can whip it up in about 30 minutes, making it perfect for a weeknight meal. Plus, it’s a one-pan dish, which means less cleanup for you!
How to Make Chicken Pot Pie Pasta
Making Chicken Pot Pie Pasta is quite simple. Just follow these easy steps, and you’ll have a warm, tasty dish ready to serve in no time.
Ingredients:
- 12 ounces egg noodles
- 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 1 1/2 cups frozen mixed vegetables, thawed
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 1/4 cup fresh parsley, chopped for garnish
- 1 cup crushed Ritz crackers or breadcrumbs
Directions:
- Cook the egg noodles according to package directions until just before al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and mixed vegetables and cook, stirring often, until the onion is translucent.
- Stir in the garlic, salt, thyme, rosemary, and black pepper. Add the remaining butter and sprinkle the flour over the top. Mix well until the flour is either paste-like or resembles wet sand, about 2 minutes.
- Gradually pour in the chicken broth, a little at a time, stirring continuously to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer for 3-5 minutes or until thickened.
- Add the cooked noodles and shredded chicken to the skillet. Stir to combine, ensuring everything is well coated in the creamy sauce. Taste and season as needed.
- Serve hot with fresh parsley and crushed Ritz crackers. Enjoy!
How to Serve Chicken Pot Pie Pasta
Chicken Pot Pie Pasta is best served hot. You can top each serving with fresh parsley for a pop of color and flavor. Also, sprinkle some crushed Ritz crackers or breadcrumbs on top to add a crunchy texture.
How to Store Chicken Pot Pie Pasta
To store leftover Chicken Pot Pie Pasta, allow it to cool to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will last for about 3-4 days. You can reheat it in the microwave or on the stovetop with a splash of chicken broth to keep it creamy.
Tips to Make Chicken Pot Pie Pasta
- Make sure to not overcook the egg noodles; they should be al dente as they will cook a little more in the sauce.
- Use rotisserie chicken for a quick and easy option.
- Feel free to swap out the mixed vegetables for your favorites or what you have on hand.
Variation
You can easily make this dish vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Adding in some mushrooms or additional vegetables can help to create a hearty meal without meat.
FAQs
1. Can I freeze Chicken Pot Pie Pasta?
Yes, you can freeze it! Store it in an airtight container for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stovetop.
2. Can I use different noodles?
Yes! While egg noodles work great, you can use any pasta shape you prefer, such as penne or rotini.
3. Is this recipe spicy?
No, this recipe is not spicy. It has a mild flavor that is comforting and easy to enjoy. You can add red pepper flakes if you like some heat!
Enjoy making and sharing this delicious Chicken Pot Pie Pasta!
Chicken Pot Pie Pasta
Ingredients
Pasta
- 12 ounces egg noodles Cook according to package directions until just before al dente.
For the sauce
- 3 tablespoons unsalted butter, divided 2 tablespoons for the sauce, 1 tablespoon for serving.
- 1 medium yellow onion, diced Cook until translucent.
- 1.5 cups frozen mixed vegetables, thawed
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced
- 0.25 cup fresh parsley, chopped for garnish
- 1 cup crushed Ritz crackers or breadcrumbs
Instructions
Preparation
- Cook the egg noodles according to package directions until just before al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and mixed vegetables and cook, stirring often, until the onion is translucent.
- Stir in the garlic, salt, thyme, rosemary, and black pepper. Add the remaining butter and sprinkle the flour over the top. Mix well until the flour is paste-like or resembles wet sand, about 2 minutes.
- Gradually pour in the chicken broth, a little at a time, stirring continuously to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer for 3-5 minutes or until thickened.
- Add the cooked noodles and shredded chicken to the skillet. Stir to combine, ensuring everything is well coated in the creamy sauce. Taste and season as needed.
Serving
- Serve hot with fresh parsley and crushed Ritz crackers. Enjoy!
