Chicken Pot Pie Pasta

This easy 30-minute chicken pot pie pasta is made into a one-pot meal with egg noodles, colorful veggies, and tender chicken in a creamy, rich sauce.

Why this recipe works

We swapped the crust out for tender noodles in this chicken pot pie pasta recipe. All the same comforting flavors of classic chicken pot pie wrapped together with hearty egg noodles. Plus, it’s made in one big pot in around 30 minutes total.

If it isn’t obvious, we really love chicken pot pie around here. So much so that we’ve transformed it into feel-good chicken pot pie soup, and even chicken pot pie casserole. It’s fun to switch up a classic with different variations, especially when you’re working with simple ingredients that play together well no matter what.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – Leftover chicken breast is perfect for this recipe. You can also use shredded rotisserie chicken to make things easier. If you plan on cooking the chicken breast and not using leftovers, 4 cups of cubed chicken breast equals about 1 lb of raw chicken breast.

PASTA – You can use your favorite type of noodle for this recipe. Egg noodles are our go-to because they are thick and hearty making a great swap for the traditional crust in pot pies.

SAUCE – Chicken stock has a deeper, more concentrated flavor compared to chicken broth so I recommend using stock here, though either or will be just fine. You can replace ½ cup of the stock with ½ cup of dry white wine for an even richer flavored sauce.

How to Make Chicken Pot Pie Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large pot, bring 8 cups of water to boil. Add the pasta and cook for 2 minutes (no longer).
2. Strain the pasta and set aside.
3. Wipe dry the same pot the pasta was cooked in. Over medium-high heat, add the butter and onions. Fry until translucent but not brown.
4. Add the celery, garlic, and thyme, and continue stirring until fragrant. Add 1 teaspoon salt and ½ teaspoon pepper.
5. Sprinkle the flour over the onion mixture and stir to combine.
6. Slowly add ½ cup of chicken stock and the ‘Better Than Bouillon,’ stirring until the mixture has formed a wet paste. Add in 4 ½ cups more chicken stock.
7. Bring the mixture to a boil and cook for 5 minutes, until the celery has softened. Season with more salt and pepper to taste.
8. Add the heavy whipping cream and frozen vegetables.
9. Add the cubed chicken and pasta, stirring gently to coat the pasta in the sauce. Allow the mixture to simmer for 5 minutes over low heat (and for the sauce to thicken slightly).
10. Sprinkle chopped parsley over the pasta before serving and season with salt and pepper if desired.

Frequently Asked Questions & Expert Tips

Serving Suggestions

This dish is quite hearty and thanks to the addition of carrots and peas, a complete meal. You could serve it with either garlic bread or biscuits and a leafy dinner salad if you want. Enjoy!

More Related Recipes

• Chicken Pot Pie Casserole
• Instant Pot Chicken Pot Pie
• One Pot Sloppy Joe Pasta
• Chicken Bacon Ranch Pasta

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Chicken Pot Pie Pasta

All the same comforting flavors as the classic, but with hearty egg noodles instead of crust make this chicken pot pie pasta a favorite around here!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 8 servings

30 minutes mins

Calories: 503

Author: Amanda Davis

Ingredients

• ▢ 8 cups cold water
• ▢ 16 ounces egg noodles medium-wide
• ▢ 2 Tablespoons unsalted butter
• ▢ ½ cups chopped onion
• ▢ 2 stalks celery diced
• ▢ 3 cloves garlic minced
• ▢ ½ teaspoon dried thyme
• ▢ Kosher salt to taste
• ▢ ground black pepper to taste
• ▢ ¼ cup all purpose flour
• ▢ 5 cups chicken stock divided. + 1 cup for thinning the sauce if needed
• ▢ 4 teaspoons Better than Bouillon chicken flavor
• ▢ ½ cup heavy whipping cream
• ▢ 8 ounces frozen peas and carrots
• ▢ 4 cups cooked chicken breast cut into ¾-inch cubes
• ▢ ¼ cup fresh minced parsley

Things You’ll Need

• ▢
  5.5 qt dutch oven or other large pot

Before You Begin

• If you plan on cooking the chicken breast and not using leftovers, 4 cups of cubed chicken breast equals about 1 lb of raw chicken breast.
• Chicken stock has a deeper, more concentrated flavor compared to chicken broth so I recommend using stock here, though either or will be just fine. You can replace ½ cup of the stock with ½ cup of dry white wine for an even richer flavored sauce.
• The pasta must still be quite hard after it comes out of the boiling water because it will cook further when added to the cream sauce. If you cook the pasta according to package directions, it will be too soft for the recipe. It won’t hold up to the weight of the other ingredients and will begin to break apart and become mushy.
• If your sauce is too thick, you can thin it out with the remaining chicken stock.

Instructions

• In a large pot, bring 8 cups of water to boil. Add the pasta and cook for 2 minutes (no longer).
• Strain the pasta and set aside.
• Wipe dry the same pot the pasta was cooked in. Over medium-high heat, add the butter and onions. Fry until translucent but not brown.
• Add the celery, garlic, and thyme, and continue stirring until fragrant. Add 1 teaspoon salt and ½ teaspoon pepper.
• Sprinkle the flour over the onion mixture and stir to combine.
• Slowly add ½ cup of chicken stock and the ‘Better Than Bouillon,’ stirring until the mixture has formed a wet paste. Add in 4 ½ cups more chicken stock.
• Bring the mixture to a boil and cook for 5 minutes, until the celery has softened. Season with more salt and pepper to taste.
• Add the heavy cream and frozen vegetables.
• Add the cubed chicken and pasta, stirring gently to coat the pasta in the sauce. Allow the mixture to simmer for 5 minutes over low heat (and for the sauce to thicken slightly).
• Sprinkle chopped parsley over the pasta before serving and season with salt and pepper if desired.

Expert Tips & FAQs

• Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days.
• I don’t recommend freezing this dish, as reheating causes the egg noodles to lose their shape and structure, becoming mushy.

Nutrition

Serving: 1serving | Calories: 503cal | Carbohydrates: 54g | Protein: 36g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 565mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3258IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg

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