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Creamy Chicken Pot Pie Pasta

Featured in Food for the Family.

This creamy chicken pot pie pasta is comfort food done right. It combines the cozy flavors of a classic chicken pot pie—like tender chicken, sweet peas, carrots, and corn—with the smooth richness of a homemade cream sauce. Everything comes together in one skillet and gets mixed with perfectly cooked egg noodles for a simple yet satisfying dinner. It’s rich, warm, and full of flavor, making it a great option for family nights or leftovers the next day. Each bite delivers that familiar pot pie taste with a twist that pasta lovers will appreciate.
Soo Ben
Updated on Sat, 29 Mar 2025 03:37:42 GMT
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There’s something so comforting about the flavors of a chicken pot pie—but making the whole pie from scratch doesn’t always fit into a busy evening. That’s where this Creamy Chicken Pot Pie Pasta comes in. It gives you all the rich, savory goodness of the classic dish but in an easy skillet pasta form. With tender chunks of chicken, buttery vegetables, and a silky cream sauce clinging to egg noodles, it’s cozy food made simple.

The first time I made this, I had leftover chicken and a half-bag of egg noodles that needed to be used. What started as a “use what I have” dinner turned into a meal my kids asked me to make again the next day. Now it’s in our regular rotation—especially on cold nights when we want something hearty but not heavy.

Ingredient Breakdown and Why Each One Matters

  • Egg Noodles (12 oz): Wide egg noodles hold sauce well and cook quickly.
  • Boneless, Skinless Chicken Breast (1½ lbs): Diced for faster cooking; thighs work too.
  • Olive Oil + Unsalted Butter: Olive oil sears, butter builds flavor.
  • Seasonings: Salt, pepper, garlic powder, onion powder, and paprika for depth and warmth.
  • Yellow Onion + Celery: Essential pot pie flavor base.
  • Garlic: Fresh or pre-minced; adds aroma.
  • Frozen Peas, Carrots, and Corn: Colorful, convenient, and classic.
  • All-Purpose Flour (⅓ cup): Thickens the sauce.
  • Chicken Broth (3 cups): Reduced sodium for control; adds savory depth.
  • Heavy Cream or Half and Half (1 cup): Creaminess and richness; use cream for extra indulgence.

Step-by-Step Instructions for Creamy Chicken Pot Pie Pasta

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Step 1: Cook the Noodles
Bring a large pot of salted water to a boil. Cook egg noodles per package instructions. Drain and set aside.
Step 2: Brown the Chicken
Heat olive oil and butter in a large skillet. Add diced chicken, season, and sauté until golden and cooked through. Remove and set aside.
Step 3: Sauté the Aromatics
Add remaining butter, onion, and celery to the skillet. Cook until softened. Add garlic and cook 30 seconds.
Step 4: Add the Veggies
Stir in frozen peas, carrots, and corn. Cook 2 minutes to warm.
Step 5: Make the Creamy Sauce
Sprinkle flour over vegetables and stir 1 minute. Slowly add broth and cream, stirring until smooth. Simmer 4–5 minutes until thickened.
Step 6: Combine and Serve
Return chicken and noodles to skillet. Toss until everything is heated and coated. Garnish with parsley if desired.

When I make this, I always taste the sauce before adding the noodles. A little extra pinch of salt or splash of cream can make a big difference. It’s creamy, cozy, and surprisingly light on cleanup.

Variations and Add-Ins to Try

  • Add Cheese: Stir in shredded cheddar or mozzarella for extra richness.
  • Swap the Veggies: Green beans, zucchini, or spinach can replace peas and corn.
  • Use Chicken Thighs: Boneless thighs offer more flavor and tenderness.
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Chef’s Helpful Tips for Best Results

  • Cook the flour for at least 60 seconds to avoid a raw taste
  • Don’t overcook the pasta before mixing it in—it will soften more in the sauce
  • Store leftovers in a shallow container so they cool faster and reheat more evenly

Frequently Asked Questions

  • Can I use rotisserie chicken?
    Absolutely! Shred it and add it in Step 6 with the noodles.
  • How do I store leftovers?
    In an airtight container in the fridge for up to 3 days.
  • Can I freeze this dish?
    It's best fresh, but you can freeze in portions. Thaw and reheat gently with added broth or cream.
  • Can I make this gluten-free?
    Yes! Use gluten-free pasta and a gluten-free flour blend for the roux.

Chicken Pot Pie Pasta

Creamy chicken pasta with pot pie flavors.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Sou

Category: Family Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ Pasta and Chicken

01 10 oz dried egg noodles
02 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
03 1 Tbsp olive oil
04 1 tsp dried Italian seasoning
05 1 tsp kosher salt, divided

→ Vegetables

06 1 medium yellow onion, diced
07 2 celery stalks, diced
08 4 cloves garlic, minced
09 10–12 oz frozen peas and carrots
10 8 oz canned corn, drained

→ Sauce and Seasonings

11 3 Tbsp unsalted butter, divided
12 2 Tbsp all-purpose flour
13 2 cups reduced sodium chicken broth
14 1 cup heavy whipping cream
15 1 tsp dried parsley
16 ½ tsp black pepper
17 ½ tsp dried thyme
18 ¼ tsp onion powder
19 ¼ tsp garlic powder
20 ¼ tsp paprika
21 ⅛ tsp ground nutmeg

Instructions

Step 01

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions. Drain, toss with a little olive oil, and set aside.

Step 02

In a large skillet or shallow Dutch oven, heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the chicken, Italian seasoning, and ½ tsp salt. Cook for 4–5 minutes until golden and cooked through. Transfer to a plate.

Step 03

Add the remaining 2 Tbsp butter to the same skillet. Stir in the onion and celery, cooking for 3–5 minutes until soft. Add garlic and cook for another 30 seconds.

Step 04

Mix in the peas, carrots, and corn. Stir everything together to combine well.

Step 05

Sprinkle in the flour and stir to coat the vegetables. Cook for 30 seconds. Slowly pour in the chicken broth while stirring, then add the heavy cream. Add the remaining salt and all spices. Bring to a gentle boil.

Step 06

Once boiling, reduce heat to low and simmer for about 5 minutes, stirring now and then, until the sauce thickens and coats the back of a spoon.

Step 07

Stir the cooked chicken and noodles into the sauce until fully combined. Serve hot with a sprinkle of black pepper on top.

Notes

  1. This dish blends the comfort of chicken pot pie with creamy pasta.
  2. It’s great for leftovers and reheats well for lunch the next day.

Tools You'll Need

  • Large pot for pasta
  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 670
  • Total Fat: 40 g
  • Total Carbohydrate: 44 g
  • Protein: 36 g