Creamy Chicken Pot Pie Pasta Recipe

4.78 from 104 votes

Creamy Chicken Pot Pie Pasta Recipe

Say hello to your new favorite comfort dish: Chicken Pot Pie Pasta! Creamy, hearty, and bursting with flavor, it's the perfect quick-fix for a comforting meal in just 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 469kcal

Author: Andrea

Ingredients

2 tbsp unsalted butter
1 lb chicken breasts filleted and seasoned with salt and pepper*
4 oz crimini mushrooms sliced, optional
1/2 small yellow onion diced
2 stalks celery diced
2 carrots diced
4 cloves garlic minced
4 cup low-sodium chicken broth
2 cup half and half
2 tsp kosher sea salt
1 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp paprika
8 oz egg noodles OR other pasta
1 cup frozen corn thawed
1 cup frozen peas thawed
2 tablespoons fresh parsley roughly chopped
pie crust crumbles optional**

Instructions

In a large pot over medium heat, add the butter. Once the butter has melted, add the prepared chicken and cook until golden brown on each side/reaches an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
Remove the chicken from the pot and transfer it to a cutting board. Allow to rest for 5 minutes.
Meanwhile, add the mushrooms, onion, celery, and carrots to the pot, and sauté until tender, about 5-7 minutes. Add the garlic and cook until fragrant.
Pour in the chicken stock along with the half and half, whisk, scraping up any browned bits from the bottom of the pan. Turn the heat up to medium-high and bring the mixture to a boil.
Cut the chicken into small bite-size chunks and return it to the pot. Add the salt, pepper, garlic powder, thyme, sage, cayenne, and paprika.
When the mixture begins to boil, add the pasta and reduce heat to medium. Cook for 10-15 minutes, then add the corn, peas, and parsley.
Cook until the pasta is tender and the sauce has thickened, about 6-8 minutes (Note: the sauce will thicken as it cools). Remove from the heat and serve with pie crust crumbles, if desired.

Video

Notes

*You can also use rotisserie chicken, shred about 2 cups, and add it in Step 3.

**I used frozen pie crust, crumbled about 1/3 cup of it, and baked it at 350 degrees Fahrenheit (approximately 177 degrees Celsius) until golden brown. This is completely optional. Toasted panko breadcrumbs would be delicious too.

STORE the Chicken Pot Pie Pasta leftovers in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. To FREEZE, ensure the dish is completely cool before placing it in freezer-safe containers or bags. It maintains its best quality for 1-2 months when frozen.

Thaw overnight in the fridge before reheating. For REHEATING, gently warm the dish in a pot on the stove or in a crockpot. You can also microwave for 2-3 minutes until warmed through.

Nutrition