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Creamy Chicken Pot Pie Pasta

A rich and cozy weeknight dinner that captures all the comfort of a classic chicken pot pie — no crust required. Tender egg noodles, shredded chicken, and mixed vegetables swim in a silky, herb-infused cream sauce ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz egg noodles wide egg noodles preferred
  • 2 tbsp butter unsalted
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1.5 cup frozen mixed vegetables thawed (peas, carrots, corn, green beans)
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 2 cup cooked chicken breast shredded; rotisserie chicken works great
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper plus more to taste
  • 2 tbsp fresh parsley chopped, optional garnish

Equipment

  • Large pot
  • Large heavy-bottomed skillet
  • Colander
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain and set aside.
  2. Melt the butter in a large heavy-bottomed skillet over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Sprinkle the flour evenly over the vegetable mixture. Stir well for about 1 minute until everything is fully coated and the raw flour smell cooks off.
  4. Pour in the chicken broth and heavy cream in a slow, steady stream while stirring constantly. Bring to a gentle simmer and cook for about 5 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
  5. Add the drained egg noodles and shredded chicken to the skillet. Toss everything together until fully coated in the sauce. Taste and adjust salt and pepper as needed.
  6. Serve immediately, garnished with fresh chopped parsley if desired.

Notes

For a lighter version, substitute half-and-half for the heavy cream. Try chicken thighs instead of breast meat for extra richness. Add red pepper flakes for a subtle kick. Store leftovers in an airtight container for up to 5 days. Reheat with a splash of cream or broth to restore the sauce consistency.