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Chicken Pot Pie Pasta

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A creamy, comforting pasta dish inspired by classic chicken pot pie, featuring egg noodles, mixed vegetables, shredded chicken, and a rich sauce seasoned with thyme.

Ingredients

Scale
  • 12 ounces egg noodles
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ 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, to taste
  • Pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Cook the noodles according to the package directions, then drain them.
  2. Melt the butter in a large skillet over medium heat. Add the onion, garlic, and mixed vegetables to the skillet.
  3. Season the vegetables with thyme, ½ teaspoon salt, and ¼ teaspoon pepper, stirring to combine. Cook until the onions are soft, about 5 minutes.
  4. Stir in the flour until the vegetables are coated.
  5. Add the chicken broth and heavy cream to the vegetables and bring to a simmer.
  6. Stir occasionally until the sauce thickens, about 5 minutes.
  7. Add the cooked pasta and shredded chicken to the skillet and stir to combine.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley, if desired.

Notes

This dish is best served immediately for a creamy texture. You can substitute mixed vegetables with fresh peas and carrots if preferred. For a lighter version, use half-and-half instead of heavy cream.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-pot-pie-pasta-3/