Chicken Pot Pie Pasta

Chicken Pot Pie lover? I got you! This is all the classic flavors that you love with noodles instead of crust! You will be licking the pan clean!

I love Chicken Pot Pies! It’s my comfort food! All that creaminess of the sauce wrapped around the juicy morsels of chicken and fresh veggies, it screams home!

When I heard about this version of the chicken pot pie, with noodles, I knew I had found a winner. What makes it even better is that is only takes minutes to make and your family will love it!

TIPS AND TRICKS

SPICE: If you love a little spice in your life, add a diced up jalapeno to the mix or a dash of red pepper flakes.

VEGGIES FOR THE WIN: The more veggies, the happier the dish will be! You could add green beans, mushrooms, or zucchini. the possibilities are endless!

SAY CHEESE: To add a little twist, you could add 4 ounces of cream cheese or a sharp cheddar instead of the Parmesan.

STORAGE: This should stay good in your fridge for up to 3 days. You might need to add a little chicken broth if it has dried out. You can also freeze it in an airtight container up to 2 months.

PROTEIN: Not a chicken lover? Replace the chicken with turkey or even ground beef. You can also make this totally veggie!

Chicken Pot Pie Pasta

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Ingredients

• 8 ounces curvy pasta
• 2 tbsp. butter
• 1/4 cup flour
• 1 medium onion, diced
• 3 ribs celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 1/2 cup heavy cream
• 1 tsp paprika
• 1 cup peas
• 1 cup corn
• 3 cups rotisserie chicken or cooked chopped chicken breast
• 2 cups parmesan cheese

Instructions

1. Cook noodles al dente, according to package directions.

2. In a large skillet, melt the butter over medium-high heat. Stir in the onion, celery and carrots. Cook for about 8 to 10 minutes until veggies are soft. Add garlic and cook an additional 2 minutes. Stir in the flour until combined.

3. Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes. Season with the salt, pepper and paprika. Add the peas and corn, and stir to combine.

4. Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary. Add the Parmesan cheese and mix well.

Did you try our Chicken Pot Pie Pasta? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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