Chicken Pot Pie Pasta Recipe
A comforting Chicken Pot Pie Pasta Recipe that combines tender egg noodles with savory chicken and vegetables in a creamy sauce.
Equipment
- large skillet
- pot
Ingredients
- 12 ounces egg noodles
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups frozen mixed vegetables, thawed
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded
- salt, to taste
- pepper, to taste
- 2 tablespoons fresh parsley, chopped optional
Instructions
- Cook the noodles according to the package directions, then drain them.
- Melt the butter in a large skillet over medium heat. Add the onion, garlic, and mixed vegetables to the skillet.
- Season the vegetables with thyme as well as ½ teaspoon salt and ¼ teaspoon pepper, stirring to combine. Cook the vegetables until the onions are soft, about 5 minutes.
- Stir in the flour until the vegetables are coated. Add the chicken broth and heavy cream to the vegetables and bring to a simmer.
- Stir the vegetables occasionally until the sauce has thickened, about 5 minutes.
- Add the cooked pasta and chicken to the vegetables and stir to combine. Season the pasta mixture with salt and pepper to taste.
- Garnish with fresh parsley, if desired.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 38.5gProtein: 19.4gFat: 17.5gSaturated Fat: 9.7gTrans Fat: 0.1gCholesterol: 114.8mgSodium: 419.5mgFiber: 2.7gSugar: 2.9g
Tried this recipe?Let us know how it was!