If you’re craving a cozy, comforting meal that combines all the best elements of a classic chicken pot pie in a quick and easy pasta dish, this Chicken Pot Pie Pasta is exactly what you need. With tender chicken, hearty vegetables, and a velvety sauce, this dish is a perfect one-pot wonder for busy weeknights or a family dinner. It has the flavors you love from a traditional chicken pot pie, but in a creamy, pasta-filled form that will keep everyone coming back for more. Whether you’re feeding a crowd or enjoying a quiet night in, this recipe is sure to be a hit!
The best part? It’s simple to make, thanks to minimal prep and a quick cooking time. You’ll get a rich and satisfying meal in just one pan, which means fewer dishes and less mess. It’s a perfect balance of creamy sauce, flavorful herbs, and comforting pasta, with the bonus of crispy Ritz crackers on top to give each bite a satisfying crunch.
With the added benefit of fresh, wholesome ingredients like tender chicken, sautéed vegetables, and herbs, this Chicken Pot Pie Pasta is a complete meal that delivers on flavor, texture, and heartwarming satisfaction.
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 (for topping)
Instructions
- Cook the pasta: Begin by cooking the egg noodles according to package directions until just before al dente. Drain and set aside.
- Sauté vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and thawed mixed vegetables, cooking and stirring frequently until the onion becomes translucent, about 5 minutes.
- Season and add garlic: Stir in the minced garlic, salt, thyme, rosemary, and black pepper. Allow the garlic to cook for another minute until fragrant.
- Make the roux: Add the remaining tablespoon of butter and sprinkle the flour over the mixture. Stir until the flour absorbs the butter and forms a paste-like texture, about 2 minutes.
- Add liquids: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Then, stir in the heavy cream. Bring the mixture to a gentle simmer and cook for 3-5 minutes, or until the sauce thickens.
- Combine pasta and chicken: Add the cooked noodles and shredded chicken to the skillet. Stir everything together, making sure the noodles and chicken are evenly coated with the creamy sauce. Taste and adjust seasoning if necessary.
- Finish and serve: Garnish with fresh chopped parsley and sprinkle crushed Ritz crackers or breadcrumbs on top for added crunch. Serve hot and enjoy!
This dish is a fantastic combination of creamy, savory goodness and crispy textures that’s sure to satisfy any craving for comfort food. The best part? It comes together quickly and with minimal effort, making it the perfect dish for busy nights when you still want something hearty and homemade. Enjoy your Chicken Pot Pie Pasta today!
