A hearty one-pan dish featuring egg noodles, tender chicken, vegetables, and a creamy sauce reminiscent of classic chicken pot pie.
Growing up, chicken pot pie was a family favorite, especially during chilly evenings. I vividly recall the comforting aroma that filled our kitchen whenever my mom made it. Now, with a busy schedule and a craving for that nostalgic taste, I’ve adapted the recipe into a quick and easy one-pan version with pasta, allowing me to recreate those cozy memories in just under 30 minutes. It’s become a go-to dish that never fails to satisfy both my hunger and my craving for a taste of home.
What makes this One-Pan Chicken Pot Pie Pasta special ?
The “One-Pan Chicken Pot Pie Pasta” combines the essence of traditional chicken pot pie with the convenience of a one-skillet meal. It offers:
- Quick preparation with minimal cleanup, perfect for busy weeknights.
- Creamy, comforting flavors of a classic pot pie transformed into a pasta dish.
- Versatility to customize with your favorite vegetables or leftover chicken.
What do you need to make this One-Pan Chicken Pot Pie Pasta special:
This recipe captures the essence of a comforting chicken pot pie in a convenient pasta form. Key points:
- Egg noodles provide a hearty base that absorbs the creamy sauce beautifully.
- Freshly cooked chicken breast ensures tender, flavorful bites.
- The combination of chicken broth and heavy cream creates a rich, velvety sauce that ties the dish together.
Steps to make this One-Pan Chicken Pot Pie Pasta
To prepare this “One-Pan Chicken Pot Pie Pasta,” start by cooking the egg noodles until al dente. Meanwhile, in a large skillet over medium-high heat, sauté diced onion, minced garlic, Italian seasoning, peas, and carrots in butter until the onions are translucent. Stir in flour to thicken, then add chicken broth and heavy cream, bringing the mixture to a boil before reducing to a simmer until thickened. Drain the cooked noodles and add them to the skillet along with cubed chicken, seasoning to taste with salt and pepper. Serve hot and enjoy the comforting flavors!
One-Pan Chicken Pot Pie Pasta
Ingredients
- 10 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 sweet onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 1/2 cups frozen peas and carrots thawed
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups cooked chicken breast cut into small cubes
- Salt and pepper to taste
Instructions
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the diced onion, minced garlic, Italian seasoning, and thawed peas and carrots. Season with salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 3-4 minutes.
- Sprinkle the flour over the vegetable mixture and stir to combine, ensuring the flour coats the vegetables evenly.
- Gradually pour in the chicken broth and heavy cream, stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Add the cooked chicken breast cubes and drained egg noodles to the skillet. Stir gently to combine, ensuring the noodles and chicken are coated evenly with the creamy sauce.
- Season with additional salt and pepper to taste, if desired. Serve the One-Pan Chicken Pot Pie Pasta hot, garnished with fresh herbs if desired.