Chicken pot pie and creamy pasta—two comforting favorites—come together in this delightful dish. Whether you’re looking for a family-friendly dinner or an easy weeknight meal, this recipe has it all. It’s versatile, customizable, and incredibly satisfying. Let’s dive into how you can make this at home!
History and Origins of Chicken Pot Pie
Chicken pot pie is a classic comfort food that dates back to ancient times. Traditionally, it was a savory pie filled with chicken and vegetables, often encased in a flaky pastry crust. Over the years, it has evolved into various forms, including this delicious pasta version. By combining the best of both worlds—chicken pot pie and creamy pasta—you get a dish that’s both nostalgic and innovative.
Ingredients Overview
Here’s what you’ll need to create this comforting dish:
- 10 oz package dried egg noodles
- 3 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1/2″ pieces
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt, divided
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 10-12 oz bag frozen peas and carrots
- 8 oz can whole kernel corn, drained
- 2 Tbsp all-purpose flour
- 2 cups reduced sodium chicken broth
- 1 cup heavy whipping cream
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp ground nutmeg
These ingredients are chosen to balance flavor and texture, making this dish the ultimate in comfort food.
Step-by-Step Cooking Instructions
1. Boil the Pasta
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package directions until al dente.
- Drain the noodles and toss them with a bit of olive oil to prevent sticking. Set aside.
2. Cook the Chicken
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
- Once hot, add the diced chicken and season with Italian seasoning and 1/2 teaspoon of kosher salt.
- Cook, stirring occasionally, for about 4-5 minutes until the chicken is golden brown and cooked through.
- Remove the chicken from the skillet and set aside, but do not clean out the skillet.
3. Cook the Vegetables
- In the same skillet, add the remaining 2 tablespoons of butter.
- Once melted, add the diced onion and celery and cook for 3-5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the frozen peas and carrots and drained corn, mixing well.
4. Make the Sauce
- Sprinkle the flour over the vegetables and stir well to coat.
- Cook for about 30 seconds to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly, followed by the heavy cream.
- Add the remaining kosher salt, dried parsley, black pepper, thyme, onion powder, garlic powder, paprika, and nutmeg.
- Stir well and increase the heat to medium-high, bringing the mixture to a boil.
5. Thicken the Sauce
- Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 5 minutes or until the sauce is thick enough to coat the back of a spoon.
6. Combine and Serve
- Stir the cooked chicken and drained pasta into the sauce until well combined.
- Serve hot, garnished with a sprinkle of black pepper.
Recipe Variations
This recipe is highly adaptable. Here are some variations you can try:
- Alternative Ingredients: Swap out the egg noodles for another type of pasta like penne or rotini. You can explore other comfort foods like this Philly Cheesesteak Pasta for more inspiration.
- Cheesy Version: Add shredded cheddar or mozzarella cheese for extra richness.
- Baked Version: After combining everything, transfer the pasta to a baking dish, top with cheese and/or panko breadcrumbs, and bake at 350°F until bubbly.
- Healthier Options: Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce.
Tips for Success
To ensure your Chicken Pot Pie Pasta turns out perfectly every time, consider these tips:
- Prep Ahead: You can prep the chicken, vegetables, and even the spices in advance, storing them in airtight containers to save time on busy days.
- Storage: Leftover pasta should be refrigerated in an airtight container and enjoyed within 4-5 days. When reheating, add a splash of heavy cream or chicken broth to restore creaminess.
- Troubleshooting: If your sauce is too thick, add more chicken broth; if it’s too thin, simmer it longer to thicken.
FAQs
Here are some common questions about this recipe:
- Can this be made with other types of pasta? Yes, you can use any short-cut pasta like penne or rigatoni. Longer cuts like spaghetti might work, but they can make the dish harder to eat.
- Is this a one-pot recipe? Technically, no. While most of the cooking happens in one pot, the pasta is cooked separately. This helps control the texture and ensures even cooking.
- Can this be made ahead of time? Yes, you can prep the components ahead of time, but it’s best to combine them just before serving to keep the pasta from drying out.
Final Thoughts
Chicken Pot Pie Pasta is a dish that brings together the best of comfort food. It’s rich, creamy, and packed with flavor. Whether you stick to the traditional recipe or try one of the variations, this dish is sure to become a family favorite. If you’re a fan of comforting noodle dishes, you might also enjoy this Slow Cooker Beef Tips and Noodles for an easy and flavorful meal.
Enjoy your meal!