Creamy Chicken Pot Pie Pasta
Creamy Chicken Pot Pie Pasta blends tender egg noodles, shredded chicken, and vegetables in a rich, velvety sauce. It’s an easy one-pan dinner that captures the comforting flavors of chicken pot pie without the crust.
Calories:
Ingredients
- 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
- Optional: 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 8 minutes.
- Drain and set aside. In a large skillet, melt butter over medium heat, then add diced onion, garlic, and thawed mixed vegetables.
- Season with thyme, salt, and pepper, and cook for about 5 minutes until the onions are soft and fragrant.
- Sprinkle flour over the mixture and stir until coated, then slowly whisk in chicken broth and heavy cream.
- Keep whisking until the sauce thickens and becomes smooth and creamy, about 5 minutes.
- Add the shredded chicken and cooked noodles, stirring gently until everything is coated in the sauce.
- Adjust seasoning as needed. Garnish with fresh parsley and serve warm for a cozy, satisfying meal.