Chicken Pot Pie Pasta Recipe
Indulge in the comforting flavors of Chicken Pot Pie transformed into a creamy pasta dish. This Chicken Pot Pie Pasta combines tender chicken, fresh vegetables, and a rich sauce over egg noodles, making it an ideal choice for weeknight dinners or special gatherings. With its heartwarming essence, each bite brings back memories of cozy family meals while offering a delightful new twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz wide egg noodles
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 2 cups low-sodium chicken broth
- 4 oz cream cheese (softened)
- 1 cup whole milk
- 2 tsp garlic powder
- 2 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper, then cook for about 6-7 minutes per side until golden brown. Remove from skillet and let rest before slicing into bite-sized pieces.
- Cook egg noodles according to package instructions until al dente; drain and set aside.
- In the same skillet, sauté carrots, celery, and peas for about 5 minutes until tender. Add minced garlic and cook for another minute.
- In a bowl, combine softened cream cheese with chicken broth and milk until smooth. Pour this mixture into the skillet with sautéed vegetables along with garlic powder and thyme; let simmer for about 5 minutes.
- Stir in sliced chicken and cooked noodles until well combined; cook for an additional few minutes to meld flavors. Serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg