Chicken Pot Pie Pasta

Chicken pot pie pasta is creamy, comforting, and packed with tender chicken, colorful vegetables, and perfectly seasoned egg noodles in the most luscious sauce! This easy weeknight dinner combines all the classic flavors of chicken pot pie without the fuss of making pastry.

Love More Chicken Pot Pie Ideas? Try My Puff Pastry Chicken Pot Pie or this Red Lobster Biscuit Chicken Pot Pie next.

Why You’ll Love This Recipe

Creamy, cozy, and full of homestyle flavor, this dish transforms the classic comfort of chicken pot pie into a hearty pasta meal. Tender chicken, veggies, and a rich, savory sauce coat every bite of noodles. It’s warm, satisfying, and perfect for an easy weeknight dinner.

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Ingredient List

Pasta

• 10 ounces dried egg noodles

Chicken

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt, divided

Vegetables

• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 10–12 ounce bag frozen peas and carrots
• 8 ounces canned whole kernel corn, drained

Sauce

• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups reduced-sodium chicken broth
• 1 cup heavy whipping cream

Seasonings

• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon ground nutmeg

Substitution Notes: Don’t have Italian seasoning? Use a mix of dried basil, oregano, and a pinch of garlic powder. For a lighter version, swap half-and-half or evaporated milk for the heavy cream—it’ll still be delicious, just slightly less rich!

Why These Ingredients Work

Egg noodles are the STAR of this show. Their wide, tender shape holds onto that creamy sauce like nobody’s business, and they give you that classic pot pie feel without any pastry.

Chicken broth + heavy cream create a sauce that’s rich but not heavy, coating every noodle and vegetable perfectly. The broth adds depth while the cream brings luxurious body.

Frozen peas and carrots are my secret weapon for busy weeknights—they’re already prepped, perfectly sized, and they cook up tender in minutes. Plus, they add gorgeous color!

The seasoning blend (thyme, parsley, nutmeg) is where the pot pie magic really happens. That hint of nutmeg especially? TRUST ME. It adds a subtle warmth that makes people say, “What IS that delicious flavor?”

Butter and olive oil together give you the best of both worlds: butter for flavor, olive oil to prevent burning. This combo lets you get a beautiful golden sear on that chicken.

Essential Tools and Equipment

• Large pot for boiling pasta
• Large skillet or shallow Dutch oven (at least 10–12 inches diameter or 3-quart capacity)—this is crucial because everything comes together in this one pan!
• Wooden spoon for stirring
• Sharp knife and cutting board for prep
• Measuring cups and spoons
• Colander for draining pasta

How To Make Chicken Pot Pie Pasta

Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and toss with a tiny bit of olive oil to prevent sticking. Set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet or shallow Dutch oven over medium heat. Add diced chicken and season with Italian seasoning and 1/2 teaspoon kosher salt.

Cook, stirring occasionally, for 4–5 minutes until golden brown and cooked through. The chicken should have nice golden edges—that’s where the flavor is! Remove chicken to a plate and DON’T clean out the skillet.

Step 3: Sauté the Aromatics

Add the remaining 2 tablespoons butter to the same skillet. Once melted, add diced onion and celery. Cook 3–5 minutes, stirring occasionally, until softened and the onion turns translucent.

Step 4: Add the Vegetables

Stir in frozen peas and carrots, and drained corn. Mix everything together so those veggies can pick up all those delicious pan flavors.

Step 5: Make the Roux

Sprinkle flour over the vegetables and stir well to coat everything evenly. Cook about 30 seconds to remove the raw flour taste. This step is KEY, it’s what makes your sauce thick and velvety instead of thin and watery.

Step 6: Build the Sauce

Slowly pour in chicken broth, stirring constantly as you pour. This gradual addition prevents lumps! Add heavy cream and stir to combine.

Step 7: Season Generously

Add remaining 1/2 teaspoon salt, dried parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg. Stir well to distribute all those beautiful flavors.

That nutmeg might seem weird, but it’s the secret ingredient that makes this taste like Grandma’s pot pie!

Step 8: Thicken the Sauce

Increase heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to low and simmer, stirring occasionally, for about 5 minutes. You’ll know it’s ready when the sauce is thick enough to coat the back of a wooden spoon.

Step 9: Combine and Serve

Stir in cooked chicken and drained pasta until everything is beautifully combined and coated in that gorgeous sauce. Serve hot, garnished with a sprinkle of black pepper or fresh parsley.

You Must Know

The sauce will thicken as it sits! If your leftovers look a little dry the next day, just add a splash of cream or chicken broth when reheating. It’ll come right back to life.

Don’t overcook the pasta. Since it sits in the hot sauce after cooking, slightly underdone noodles will finish cooking perfectly and won’t turn mushy.

Personal Secret: I always keep the chicken pieces on the smaller side (about 1/2 inch). They cook faster, stay tender, and every single bite has chicken in it!

Pro Tips & Cooking Hacks

• Use rotisserie chicken for an even faster version! Skip the chicken cooking step entirely and just shred 2–3 cups of rotisserie chicken to stir in at the end.
• Can’t find Italian seasoning? Make your own with 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, and a tiny pinch of garlic powder.
• Want it extra creamy? Stir in 2 ounces of softened cream cheese along with the heavy cream. Game changer!
• Avoid watery sauce by making sure your corn is WELL drained and your frozen veggies aren’t sitting in a puddle before adding them.
• The wooden spoon test is real! When your sauce coats the back of the spoon and doesn’t immediately run off, you’re golden.

Flavor Variations / Suggestions

Cheesy Chicken Pot Pie Pasta: Stir in 1 cup shredded sharp cheddar or mozzarella at the end for extra indulgence.

Biscuit-Topped Version: Transfer everything to a baking dish, top with refrigerated biscuit dough, and bake at 375°F for 15–20 minutes until biscuits are golden.

Lighter Version: Use chicken tenderloins or thighs, swap half-and-half for heavy cream, and add extra veggies like green beans or mushrooms.

Herby & Fresh: Finish with chopped fresh parsley, dill, or chives for a bright pop of flavor.

Spicy Kick: Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the seasoning mix.

Make-Ahead Options

This recipe is a meal prep DREAM!

Prep-Ahead:

• Cook and dice the chicken up to 2 days in advance
• Chop all vegetables and store in the fridge
• Measure out your seasonings into a small bowl
• When dinner time comes, everything comes together in 20 minutes!

Partial Make-Ahead: Cook the pasta and store it tossed with a little oil. Prep the chicken and veggies. When ready to eat, just make the sauce and combine everything.

Freezing: Honestly, I don’t recommend freezing this dish because the cream sauce can separate and the noodles get mushy. It’s best enjoyed fresh or within 4–5 days from the fridge.

Recipe Notes & Baker’s Tips

• Pan size matters! If your skillet is too small, the sauce won’t reduce properly. You need room for everything to bubble and thicken.
• Low-sodium broth is key because you’re adding salt separately. Regular broth can make the final dish too salty.
• Room temperature cream blends more smoothly into the sauce and is less likely to break.
• Stir often during the simmer to prevent the bottom from scorching, especially once the pasta is added.

Serving Suggestions

This is comfort food at its finest, so I like to keep the sides simple:

• Fresh green salad with a tangy vinaigrette to cut through the richness
• Crusty bread or dinner rolls for soaking up every last drop of sauce
• Roasted broccoli or green beans for a veggie boost
• Garlic bread if you’re feeding hungry teenagers (or adults who eat like teenagers!)

This is perfect for:

• Busy weeknight dinners
• Potlucks (it travels well!)
• Cozy Sunday suppers
• Meal prep for the week ahead

Pro serving tip: Let the pasta rest for 5 minutes after combining everything. The sauce will thicken up just a bit more and cling to those noodles even better!

How to Store Your Chicken Pot Pie Pasta

Refrigerator: Store leftovers in an airtight container for 4–5 days. The flavors actually deepen overnight, making leftovers extra delicious!

Reheating: Warm gently on the stovetop over medium-low heat, adding 2–3 tablespoons of heavy cream or chicken broth to restore that creamy consistency. You can also microwave individual portions, but add a splash of liquid first and stir halfway through.

Freezing: Not recommended. The cream sauce separates and the noodles become mushy when frozen and thawed.

Make It Last: If you know you’ll have leftovers, slightly undercook the pasta initially. It’ll stay firmer through multiple reheats.

Allergy Information

Contains: Wheat (pasta, flour), dairy (butter, cream), eggs (egg noodles)

Gluten-Free Option: Use gluten-free egg noodles and substitute cornstarch (1 tablespoon) for the flour. Mix cornstarch with a little cold broth before adding to prevent lumps.

Dairy-Free Option: Use dairy-free butter and replace heavy cream with full-fat coconut milk or cashew cream. The flavor will be slightly different but still delicious!

Egg-Free: Use regular pasta instead of egg noodles—penne, rotini, or shells work great!

Low-Sodium: Use low-sodium or no-salt-added broth and reduce the added salt to 1/2 teaspoon total.

Questions I Get Asked A Lot

My sauce turned out too thin, what happened?

This usually means the sauce didn’t simmer long enough, or the heat was too low. Make sure you bring it to a full boil, then let it simmer on low for the full 5 minutes. It should visibly thicken and coat the back of your spoon. You can also simmer it a bit longer if needed!

Can I make this in my Instant Pot?

You can! Use the sauté function for cooking the chicken and vegetables. Add everything except the pasta, pressure cook on high for 5 minutes, quick release, then stir in cooked pasta at the end. However, I honestly think the stovetop method is faster and gives you better control over the sauce thickness.

What can I use instead of egg noodles?

Great question! Penne, rotini, farfalle (bow ties), or even shells work beautifully. Just cook according to package directions. I avoid long pasta like spaghetti because it doesn’t hold the sauce as well.

Can I add other vegetables?

YES! Green beans, mushrooms, broccoli, or even diced potatoes are all amazing additions. Just make sure to cook harder vegetables (like potatoes or broccoli) until tender before adding the sauce ingredients.

Help! My sauce curdled when I added the cream!

This can happen if the heat is too high when you add the cream. Always add cream to a sauce that’s at a gentle simmer (not a rolling boil), and stir constantly. If it does separate, whisk vigorously or blend briefly with an immersion blender to bring it back together.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what variations you tried!