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How to Make Creamy Chicken Pot Pie Noodles
This is one of my favorite comfort food meals to make my family…creamy chicken pot pie pasta! You can’t go wrong with this recipe! Make sure to also try our chicken pot pies using crescent rolls too!
What ingredients are in the pasta?
- Shredded chicken
- Wide egg noodles
- Butter
- Onion
- Celery stalks
- Carrots
- Garlic cloves
- All-purpose flour
- Chicken broth
- Heavy cream
- Dried thyme
- Dried sage
- Salt and pepper
- Frozen peas
- Frozen corn
- Parmesan cheese
- Fresh parsley
- How should I store my Chicken Pot Pie Noodles?
a. Chicken Pot Pie Noodles should be stored in an airtight container in the refrigerator for
up to 3 days. Reheat on the stove or in the microwave, adding a little water or broth if
the sauce thickens too much.
b. I do not recommend freezing, as the cream may separate and the noodles may become
very mushy after thawed. It’s best eaten fresh. - What are substitutions that I can make?
a. Chicken: You can substitute boneless, skinless chicken thighs for a juicier option, or use a cooked rotisserie chicken from the grocery store for convenience.
b. Egg Noodles: Substitute with any pasta you like, such as fusilli, penne, or gluten-free
pasta options for those with dietary restrictions.
c. Heavy Cream: Swap for half-and-half, a mixture of milk and a tablespoon of flour for
lightness, or use full-fat coconut milk for a dairy-free version.
d. Chicken Broth: Vegetable broth can be used for a vegetarian version, or use homemade stock for richer flavor.
e. Parmesan Cheese: Use Asiago, Pecorino Romano, nutritional yeast for a vegan
alternative, or omit entirely. - What should I serve with my Chicken Pot Pie Noodles?
a. Green Salad: A simple green salad with a light vinaigrette can add a fresh, crisp contrast to the creamy and hearty noodles.
b. Steamed Vegetables: Lightly steamed vegetables such as broccoli, carrots, or green
beans make a healthy and colorful side that complements the rich flavors of the pot pie
noodles.
c. Garlic Bread: A side of warm, buttery garlic bread is perfect for sopping up any creamy
sauce and adds a delightful crunch. My family loves bread with this dish.
d. Coleslaw: A tangy coleslaw can add a nice acidic note that balances the richness of the noodles, making the meal feel more balanced.
e. Buttered Corn: Simple buttered corn, either off the cob or steamed from frozen,
provides a sweet and juicy side that pairs well with the savory dish.
RECIPE FAQs-
Can I use a different type of pasta instead of egg noodles?
Absolutely! You can substitute with any pasta you prefer, such as fusilli, penne, or even spaghetti. Just adjust the cooking me according to the pasta’s requirements.
Is there a substitute for heavy cream to make it lighter?
Yes, you can use half-and-half or a mixture of milk and a tablespoon of flour to thicken it up for a lighter version. You can also use plain Greek yogurt as an alternative; just be sure to add it at the end of cooking to avoid curdling.
What can I use instead of Parmesan cheese?
If Parmesan isn’t available, you can use other hard cheeses like Asiago, Pecorino Romano, or even a mature Cheddar for a different flavor profile.
Can I prepare this dish ahead of me?
Yes, you can prepare this dish up to the point before adding the noodles and cheese, and refrigerate it. When ready to serve, reheat the mixture, cook the noodles fresh, and then combine with the cheese and parsley.
Can I add other herbs or spices?
Feel free to customize the seasoning by adding more herbs like rosemary or spices such as paprika or cayenne pepper for a bit of heat.
Chicken Pot Pie Pasta
Servings 6
Ingredients
- 3 cups cooked shredded chicken
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
- Cook the egg noodles in a large pot of salted water according to package instruc ons un l al dente.
- Drain and set aside.
- In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, un l the vegetables are tender, about 8-10 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add the thyme, sage, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the shredded chicken, peas, and corn. Cook until the chicken is heated through and the peas and corn are tender, about 3-4 minutes.
- Add the cooked egg noodles to the skillet and toss gently to combine with the chicken and vegetable mixture.
- Remove the skillet from heat and stir in the grated Parmesan cheese and fresh parsley until well incorporated.
- Serve and enjoy!
