Dinner

Creamy Chicken Pot Pie Pasta Recipe

ByElla Hart December 2, 2025December 2, 2025

Introduction

Creamy Chicken Pot Pie Pasta is a comforting dish that combines the best flavors of a classic chicken pot pie with tender egg noodles. It’s easy to make, rich in flavor, and perfect for a cozy weeknight dinner.

A close-up of a white bowl filled with creamy chicken noodle soup that has three layers: the base is light beige broth with soft pasta pieces shaped like small tubes and ruffled edges, the middle layer has tender chunks of light pink chicken and bright orange carrot cubes, and the top is sprinkled with finely chopped green herbs and specks of black pepper, with a wooden spoon resting on the right side inside the bowl, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces egg noodles
2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1½ 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 and pepper, to taste
2 tablespoons fresh parsley, chopped

Instructions

Step 1: Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion, minced garlic, and thawed mixed vegetables. Season with dried thyme, about ½ teaspoon salt, and ¼ teaspoon pepper. Cook until the onions soften, about 5 minutes.
Step 3: Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Slowly pour in the chicken broth and heavy cream while stirring. Let the sauce simmer and thicken for about 5 minutes.
Step 4: Add the cooked noodles and shredded chicken to the skillet. Stir to combine and coat everything with the creamy sauce. Taste and adjust salt and pepper as needed.
Step 5: Remove from heat and garnish with chopped fresh parsley for a fresh, colorful finish.

Tips & Variations

For extra richness, substitute half the heavy cream with sour cream or cream cheese.
Use rotisserie chicken to save time on shredding cooked chicken breast.
Add a pinch of nutmeg to the sauce for a warm, subtle spice.
Swap mixed vegetables for fresh peas, carrots, and corn if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, warm in the microwave or on the stove, adding a splash of cream or chicken broth to restore the sauce’s creamy texture.

How to Serve

A close-up of a white bowl filled with creamy chicken noodle soup, showing about three layers of soft, curly egg noodles coated in a thick light yellow broth. Chunks of tender white chicken meat and small diced orange carrots are spread evenly throughout the soup. The dish is sprinkled with chopped green herbs and cracked black pepper, adding texture and color. A wooden spoon is partially submerged on the right side of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to use penne, rotini, or any other pasta shape you like. Just adjust cooking times according to the package instructions.

Is this recipe freezer-friendly?

This dish is best enjoyed fresh or refrigerated. Freezing may affect the texture of the cream sauce, but if you do freeze it, thaw completely and reheat gently with added cream or broth.