Description
A cozy and creamy pasta dish inspired by classic chicken pot pie, loaded with tender chicken, vegetables, and egg noodles.
Ingredients
Scale
- 2 cups cooked chicken (shredded or cubed)
- 8 oz egg noodles
- 1 cup heavy cream (or half-and-half)
- 2 cups chicken broth
- 1 cup carrots (diced)
- 1 cup peas
- 1 cup corn
- 2 tbsp butter
- 2 tbsp flour (for roux)
- 1 onion (diced)
- 2 cloves garlic (minced)
- Salt, to taste
- Pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook egg noodles according to package instructions until tender; drain and set aside.
- Sauté onion, garlic, carrots, and corn in butter over medium heat until softened.
- Sprinkle flour over the sautéed vegetables and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and cream until the mixture is thick, smooth, and creamy.
- Add the cooked chicken and peas; simmer for 3–4 minutes to warm through.
- Fold in the cooked noodles, ensuring everything is coated in the creamy sauce.
- Season with salt, pepper, and parsley; serve hot and enjoy!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add other vegetables like green beans or mushrooms.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg