Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

from insanelygoodrecipes.com
35 min
8 servings

This chicken pot pie pasta is creamy, comforting, and packed with tender chicken, veggies, and a rich sauce. It’s a cozy one-pot dinner everyone will love!

Ingredients

  • 12 ounces egg noodles
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cooked chicken, shredded or diced
  • 1/4 cup fresh parsley, chopped for garnish
  • 1 cup crushed Ritz crackers or breadcrumbs

Directions

  1. 1

    Cook the egg noodles according to package directions until just before al dente. Drain and set aside.

  2. 2

    In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and mixed vegetables and cook, stirring often, until the onion is translucent.

  3. 3

    Stir in the garlic, salt, thyme, rosemary, and black pepper. Add the remaining butter and sprinkle the flour over the top. Mix well until the flour is either paste-like or resembles wet sand, about 2 minutes.

  4. 4

    Gradually pour in the chicken broth, a little at a time, stirring continuously to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer for 3-5 minutes or until thickened.

  5. 5

    Add the cooked noodles and shredded chicken to the skillet. Stir to combine, ensuring everything is well coated in the creamy sauce. Taste and season as needed.

  6. 6

    Serve hot with fresh parsley and crushed Ritz crackers. Enjoy!