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Quick Chicken Pot Pie Pasta

A creamy, cozy, one-pan chicken pot pie pasta made with tender chicken, soft egg noodles, colorful vegetables, and a rich velvety sauce. Fast, family-friendly, and perfect for busy weeknights.
Print Recipe
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 2 cups cooked chicken shredded or cubed
  • 2 cups chicken broth
  • 1 cup milk or heavy cream
  • 2 cups frozen peas and carrots
  • 1/2 cup corn optional
  • 2 1/2 cups egg noodles uncooked
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon chopped parsley optional

Method
 

  1. Melt the butter in a large skillet over medium heat.
  2. Sprinkle in the flour and whisk for 1 minute to form a thick roux.
  3. Slowly pour in the chicken broth while whisking until smooth and beginning to thicken.
  4. Add the milk or heavy cream, stirring until the sauce becomes creamy.
  5. Add the chicken, peas, carrots, and corn. Stir to combine.
  6. Add the egg noodles directly into the sauce and bring to a gentle simmer.
  7. Cook for 10–12 minutes, stirring occasionally, until noodles are soft and sauce is thick.
  8. Season with salt, pepper, garlic powder, onion powder, and thyme.
  9. Adjust consistency with a splash of broth if needed.
  10. Stir in parsley and serve warm.

Notes

• Rotisserie chicken works great for this recipe.
• If the sauce becomes too thick, add extra broth or milk.
• For extra richness, stir in 2 tablespoons of cream cheese.
• You can add mushrooms, spinach, or diced potatoes for more texture.
• Egg noodles are ideal, but any short pasta works. Adjust liquid as needed.
Estimated per serving: Carbs 44g – Protein 24g – Fat 17g – Fiber 3g.