Chicken Pot Pie Pasta
This Chicken Pot Pie Pasta has everything you love about classic chicken pot pie, but in an easy, one-skillet recipe.
- 8 ounces egg noodles
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 medium onion, diced
- 3 ribs celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 1 cup peas
- 2 cups rotisserie chicken or cooked chopped chicken breast
- parmesan cheese for serving, if desired
- chopped parsley for serving, if desired
- salt and pepper, to taste
Cook egg noodles until al dente according to package instructions. Drain and set aside.
Heat butter in a large skillet or pot. Add in onions, celery and carrots and cook until tender, about 5 minutes. Add in garlic and cook for an additional minute.
Add in flour and stir continuously for 1 minute.
Stir in chicken broth and heavy cream and simmer until thickened.
Add in dried thyme, paprika, cubed cooked chicken and egg noodles and toss to coat them in the sauce.
Season with salt and pepper to taste. Serve immediately with parmesan cheese and chopped parsley for garnish, if desired.