Name: Chicken Pot Pie Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 10 oz package dried egg noodles; 3 Tbsp unsalted butter divided; 1 Tbsp olive oil; 1 lb boneless skinless chicken breasts cut into 1/2″ pieces; 1 tsp dried Italian seasoning; 1 tsp kosher salt divided; 1 medium yellow onion diced; 2 stalks celery diced; 4 cloves garlic minced; 10-12 oz bag frozen peas and carrots; 8 oz can whole kernel corn drained; 2 Tbsp all purpose flour; 2 cups reduced sodium chicken broth; 1 cup heavy whipping cream; 1 tsp dried parsley; 1/2 tsp black pepper; 1/2 tsp dried thyme; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/4 tsp paprika; 1/8 tsp ground nutmeg

Description

Discover the delicious fusion of comfort food with Chicken Pot Pie Pasta! This creamy, hearty dish combines the flavors of classic chicken pot pie and pasta for a satisfying meal. Perfect for weeknights or family dinners, with easy preparation and customizable options

Ingredients

Scale

10 oz package dried egg noodles
3 Tbsp unsalted butter divided
1 Tbsp olive oil
1 lb boneless skinless chicken breasts cut into 1/2” pieces
1 tsp dried Italian seasoning
1 tsp kosher salt divided
1 medium yellow onion diced
2 stalks celery diced
4 cloves garlic minced
10–12 oz bag frozen peas and carrots
8 oz can whole kernel corn drained
2 Tbsp all purpose flour
2 cups reduced sodium chicken broth
1 cup heavy whipping cream
1 tsp dried parsley
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground nutmeg

Instructions

Boil pasta

Bring a large pot of salted water to a boil. Boil noodles according to package directions. Drain and toss with a bit of olive oil to prevent sticking. Set aside.

Cook chicken

To a large skillet or shallow dutch oven, add 1 Tbsp butter and 1 Tbsp olive oil and heat over MED heat.
Once hot, add diced chicken and season with Italian seasoning and 1/2 tsp of kosher salt. Cook, stirring occasionally, for about 4-5 minutes, until golden brown and cooked through. Remove to a plate, but don’t clean out the skillet.

Cook veggies

Add remaining 2 Tbsp butter to the same skillet. Once melted, add onion and celery and cook 3-5 minutes, stirring occasionally, until softened. Add garlic and cook about 30 seconds, until fragrant.
Add frozen peas and carrots, and canned corn, and stir well to combine.

Add liquids

Add flour and stir well to coat the veggies. Cook for about 30 seconds, to get the taste of raw flour out.
Slowly pour in chicken stock, stirring as you pour, then pour in heavy cream. Add remaining 1/2 tsp salt, parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir well increase heat to MED HIGH and bring to a boil.

Thicken

Once boiling, reduce heat to LOW and simmer, stirring occasionally, for about 5 minutes, or until thickened enough to generously coat the back of a wooden spoon.

Combine and serve

Stir in cooked chicken and drained pasta, until well combined.
Serve hot, garnished with a good sprinkle of black pepper.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 670kcal
Sugar: 4g
Fat: 40g
Carbohydrates: 44g
Fiber: 4g
Protein: 36g

Keywords: CHICKEN POT PIE PASTA