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Chicken Pot Pie Pasta

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A comforting and creamy pasta dish inspired by classic chicken pot pie flavors, combining tender chicken, mixed vegetables, and a rich sauce with egg noodles.

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 and serve.

Notes

For best results, use freshly cooked chicken breast and thaw the frozen vegetables before cooking. This dish can be garnished with fresh parsley for added color and flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/chicken-pot-pie-pasta-4/