Chicken Pot Pie Pasta

The flavors of chicken pot pie - in pasta form! This Chicken Pot Pie Pasta combines a creamy chicken gravy with pasta for a comforting dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings servings

Calories 691kcal

Author Deborah Harroun

Ingredients

8 oz extra wide egg noodles
2 tablespoons butter
3/4 cup diced carrots
3/4 cup diced onion
2 cloves garlic minced
1/4 cup flour
1 cup heavy whipping cream
1 cup milk
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon lemon pepper
1 1/2 cups cooked, shredded chicken
1/2 cup frozen peas

Instructions

Bring a large pot of water to a boil. Once boiling, salt generously then add the pasta. Cook until al dente. Drain and set aside.
8 oz extra wide egg noodles
Meanwhile, melt the butter in a large skillet over medium heat. Add the carrots and the onion. Season with salt and pepper. Cook, stirring often, until they start to soften, about 5 minutes.
2 tablespoons butter, 3/4 cup diced carrots, 3/4 cup diced onion
Add the garlic and cook another 30 seconds, until fragrant. Stir in the flour and cook for another minute.
2 cloves garlic, 1/4 cup flour
Whisk in the cream, milk, and chicken broth. Season with salt, thyme, and lemon pepper. Bring a gentle boil, then cook until it has slightly thickened, about 8 minutes.
1 cup heavy whipping cream, 1 cup milk, 1 cup chicken broth, 1 teaspoon salt, 1/2 teaspoon dried thyme, 1/4 teaspoon lemon pepper
Once thickened, add in the chicken and peas. Cook until heated through, then stir in the pasta.
1 1/2 cups cooked, shredded chicken, 1/2 cup frozen peas
Sere immediately.

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition