Description
Creamy chicken pot pie pasta combines tender chicken, colorful vegetables, and egg noodles in a rich, herb-infused sauce. This easy one-pot dinner delivers all the comfort of traditional chicken pot pie without the fuss of making pastry. Ready in 30 minutes!
Ingredients
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
Instructions
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.
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.
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.
Stir in frozen peas and carrots, and drained corn. Mix everything together so those veggies can pick up all those delicious pan flavors.
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.
Slowly pour in chicken broth, stirring constantly as you pour. This gradual addition prevents lumps! Add heavy cream and stir to combine.
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!
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop, One-Pot
- Cuisine: American