Creamy Chicken Pot Pie Pasta
Creamy chicken pot pie pasta is the perfect marriage of a deliciously creamy pasta dish and a classic chicken pot pie!
Servings: 4 servings
Calories: 670kcal
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
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 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.
Notes
- I've estimated that this recipe serves 4, but please feel free to divide it into as many servings as you'd like.
Nutrition
Calories: 670kcal | Carbohydrates: 44g | Protein: 36g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 183mg | Sodium: 936mg | Potassium: 936mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8084IU | Vitamin C: 14mg | Calcium: 114mg | Iron: 3mg