Name: Creamy Chicken Pot Pie Pasta with Pappardelle
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8.8 ounces DeLallo Egg Pappardelle Pasta; 3-4 tablespoons unsalted butter, divided; 1 ½ pounds boneless, skinless chicken breasts; kosher salt and ground black pepper; 3 medium carrots, diced; 3 stalks celery, diced; 1 yellow onion, diced; 6 cloves garlic, finely chopped or grated; ¼ cup all-purpose flour; 2-3 cups chicken stock; 3-4 sprigs fresh rosemary; 10-12 sprigs fresh thyme; 2 sprigs fresh sage; 1 cup frozen peas; 1 cup heavy cream; ½ cup grated parmesan

THIS POST IS SPONSORED BY
DeLallo, my go-to for high-quality pasta and Italian cooking staples! All thoughts and opinions are my own.

Creamy Chicken Pot Pie, But Make It Pasta Night!

If there’s one recipe that PWWB readers come back to again and again, it’s my Easy Skillet Chicken Pot Pie with Herbed Butter Biscuits. Seriously, it’s loved by thousands with rave 5-star reviews to prove it! And I totally get it—once comfort food season hits, I can’t wait to make it again, too.

So, I thought it would be fun to take the rich filling from the skillet dinner you all love—tender chicken, hearty vegetables, aromatic fresh herbs, and all!—and make it even cozier. We’re simply swapping out the biscuits for pasta!

Wide pappardelle egg noodles soak up every last drop of the creamy sauce, transforming the nostalgic flavors of a chicken pot pie into something new yet equally craveable. It’s like finding your favorite go-to sweater for the winter—familiar with a fresh twist that makes you fall in love all over again.

A bowl of creamy pot pie pasta with pappardelle noodles, green peas, carrots, shredded chicken, and grated cheese, garnished with chopped chives and black pepper. A fork rests beside the bowl. — This creamy chicken pasta is like the sequel to my famous skillet pot pie—same beloved filling, different format! With just 1 hour of prep and one skillet to wash, it’s simple enough to pull off any night of the week.

An overhead shot of pasta bolognese in a large white bowl atop a white surface. The bowl sits alongside a second bowl of pasta and dishes of salt and red pepper flakes.

Easy Ways to Make Your Pasta Dinner Taste As Good As Any Trattoria 🍝

Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.

Ingredients for a pasta dish arranged on a table, including raw chicken breasts, pappardelle pasta, peas, carrots, celery, onions, garlic, herbs, ricotta, flour, Parmesan, broth, cream, and seasonings. — You only need a few pantry staples for this recipe! The chicken breasts, stock, a classic mirepoix, fresh herbs, and a splash of heavy cream create a mega-flavorful, pot pie-inspired sauce ready to toss with pappardelle.

Start with a Pot Pie-Inspired Creamy Chicken Pasta Sauce

If you’ve ever made a homemade pot pie before, this process will feel familiar! The secret is using a single skillet—not only are there fewer dishes to wash at the end of the night, but you also layer every last drop of flavor in the creamy sauce. Here’s how it’s done:

A close-up of a golden-brown, seasoned chicken breast being lifted from a pan with a metal spatula, showing a seared, crispy surface and juices in the pan. — Step 1: Brown the chicken.

Season chicken breasts with salt and pepper, then give them a good, hard sear in a large skillet. That golden crust and caramelized fond on the bottom of the pan = tons of deep flavor for the pasta sauce! Once browned, set the chicken aside.

🧑🏻‍🍳You can also skip this step and use leftover rotisserie chicken instead! Simply shred and toss it into the sauce in Step 5.

Chopped onions, carrots, and celery are sautéing in a pan with minced garlic added on top, showing a colorful mix of vegetables being cooked. — Step 2: Soften the aromatics.

Use the same skillet to sauté diced carrots, celery, and onion in butter. Once softened (5-7 minutes), add the garlic and cook just a minute more until fragrant.

Diced carrots, celery, and onions are being cooked in a pot while broth is being poured in, starting the process of making a soup or stew. — Step 3: Thicken with flour and deglaze the pan.

Lower the heat and add a sprinkle of flour to coat the veggies, cooking until golden brown to remove the raw flour flavor. Then slowly add the chicken stock, scraping up any bits from the pan. The flour and chicken stock combine to form a roux that helps thicken everything into a creamy-dreamy sauce.

A hand adds a bundle of fresh herbs to a pot with two seared chicken breasts simmering in a broth with diced carrots and celery. — Step 4: Build the creamy chicken pasta sauce and simmer.

Bundle the fresh rosemary, thyme, and sage with kitchen twine and nestle the herbs into the skillet with the seared chicken. Then let everything simmer! In just 15 minutes, the herbs will infuse the sauce while the chicken finishes cooking. Your kitchen will smell amazing at this point!

A creamy chicken and vegetable mixture with shredded chicken, peas, carrots, and a thick sauce being stirred with a spatula. — Step 5: Shred the chicken and finish with cream and peas.

Remove the chicken, along with the herb bundle, then shred the meat and add it back to the skillet with frozen peas. Finish the sauce with a splash of cream for richness, simmering for a few more minutes until the peas are tender and thawed.

🧑🏻‍🍳For quick and easy shredded chicken, use the paddle attachment on your stand mixer. It creates perfectly pulled chicken in just a few seconds. One of my all-time favorite kitchen shortcuts!

Then Toss With Tender Pappardelle

When I started dreaming about turning pot pie into a creamy chicken pasta, egg noodles instantly came to mind—they’ve got that same rustic, homey vibe as biscuits or a buttery crust. But instead of the wavy, soup-style noodles, I went straight for pappardelle—delicate ribbons of pasta that nestle beautifully into a thick, luscious sauce.

And when it comes to pappardelle, DeLallo’s Egg Pappardelle is unmatched. Made in Italy with farm-fresh eggs, they boast a rich, eggy flavor and a silky bite that’s comforting and hearty, yet not too heavy.

A hand uses metal tongs to lift wide pappardelle noodles from a pot of boiling water. Steam rises from the pot as the pasta cooks. — Boil the pappardelle in a pot of generously salted water until al dente. Reserve 1 cup of starchy water for the sauce, and don’t rinse your pasta!

⏱️Timing Tip: I like to drop the pappardelle into the boiling water once I finish browning the chicken breasts. By the time the pasta is perfectly al dente, your sauce will be ready to go.

Wide pappardelle noodles mixed with shredded chicken, peas, and diced carrots in a creamy sauce, creating a rich and hearty pot pie pasta dish. — Toss the pappardelle into the skillet with the creamy chicken sauce and let everything simmer together for 1-2 minutes. This quick finish is what pulls everything together into a restaurant-worthy pasta dish.

🧑🏻‍🍳Sauce too thick and creamy? Add a splash of reserved pasta water to loosen things up. Too thin? Add a handful of Parmesan cheese to tighten the sauce.

A plate of creamy pot pie pasta with wide noodles, diced vegetables, and fresh herbs, topped with grated cheese. Toasted bread slices, a small bowl of garlic, and a glass of white wine are beside the main dish. — Finish with finely chopped fresh herbs and freshly grated parmesan, and pasta night is served!

Serving Suggestions

I love turning this creamy chicken pot pie pasta into a full meal with a few slices of my Garlic Lover’s Garlic Bread and a Light and Fresh Mixed Greens Side Salad for a bit of freshness.

If you’re hosting friends or having a date night in, I also highly recommend whipping up some Creamy-Dreamy Individual Tiramisu Cups for an easy, no-bake dessert. Don’t forget a glass of wine!

A bowl of creamy pot pie pasta with wide noodles, diced carrots, green peas, and sprinkled with chopped chives and grated cheese, served with toasted bread on the side. A fork rests on the edge of the bowl. — Serve this decadent creamy chicken pappardelle whenever you’re craving something cozy—whether that’s a busy weeknight, a low-key Sunday, or a dinner party!

A creamy pot pie pasta dish with pappardelle noodles, chicken, peas, and carrots, garnished with chopped herbs and grated cheese, served on a beige plate with a fork and knife. Slices of rustic bread are in the background. — With the herbaceous cream sauce, tender vegetables, and soul-warming richness, it tastes just like chicken pot pie, but in pasta form!

I can’t wait for you to try this Creamy Chicken Pot Pie Pappardelle! If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Creamy Chicken Pot Pie Pasta with Pappardelle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

Author: Jess Larson
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: serves 4-6 1x
Category: Pasta Recipes; Comfort Food
Method: Stovetop
Cuisine: American

Print Recipe

Description

Creamy Chicken Pot Pie Pasta with Pappardelle is the comfort food mashup you didn’t know you needed! All the cozy flavors of pot pie—no crust required.

Silky pappardelle egg noodles tangle in a luscious pot pie-inspired sauce packed with shredded chicken, sweet peas, carrots, celery, and loads of fresh herbs.

Let it all simmer in one skillet on the stovetop for a creamy chicken pasta dinner that feels like a warm hug on a chilly night.

Ingredients

Scale

8.8 ounces DeLallo Egg Pappardelle Pasta
3–4 tablespoons unsalted butter, divided
1 ½ pounds boneless, skinless chicken breasts
kosher salt and ground black pepper
3 medium carrots, diced
3 stalks celery, diced
1 yellow onion, diced
6 cloves garlic, finely chopped or grated
¼ cup all-purpose flour
2–3 cups chicken stock
3–4 sprigs fresh rosemary
10–12 sprigs fresh thyme
2 sprigs fresh sage
1 cup frozen peas
1 cup heavy cream
½ cup grated parmesan

Instructions

Prep: Bring a large pot of water to a boil. Once boiling, generously season the water with salt.
Meanwhile, brown the chicken: Melt 2 tablespoons of butter in a large skillet (with a tight-fitting lid) over medium-high heat. Season the chicken with 1 ½ teaspoons kosher salt and ground black pepper as desired. Place the chicken in the skillet and cook 2-3 minutes per side, or until golden brown. Transfer to a plate and set aside.
Cook the aromatics: If needed, melt another 1-2 tablespoons butter in the same skillet. Add the carrots, celery, and onion, seasoning with a hefty pinch of kosher salt and ground black pepper. Cook 5-7 minutes, stirring occasionally, until softened. Stir in the garlic and cook 1-2 minutes longer, until fragrant.
Deglaze: Reduce the heat to medium-low. Sprinkle the flour over the veggies and stir to combine. Cook 1-2 minutes, until golden brown. Slowly pour in the chicken stock while scraping up any browned bits from the bottom of the pan—that’s where all the flavor is!
Simmer: Tie the rosemary, thyme, and sage with kitchen twine (or finely chop if you don’t have twine) and add to the skillet with the browned chicken. Partially cover and simmer 12-15 minutes, until the chicken is cooked through.
Boil the pappardelle: Once the chicken is done, drop the pasta into the boiling water and cook to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, then drain the pasta (do not rinse). (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
Finish the creamy chicken sauce: Remove and discard the herb bundle. Shred the chicken into bite-sized pieces using two forks (or toss it in a stand mixer with the paddle attachment for ease!). Return the shredded chicken to the skillet with the peas and cream. Stir to combine and simmer 1-2 minutes to bring everything together.
Toss the creamy chicken pasta: Add cooked pasta to the skillet and toss to coat. The creamy chicken sauce should evenly coat the pasta, so adjust as needed: add in a splash of reserved pasta water to loosen it up or tighten it with a handful of parmesan. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the creamy chicken sauce.
Serve: Portion the creamy chicken pasta into individual bowls, topping with additional grated parmesan and chopped fresh herbs as desired. Serve immediately—make it a full meal with my Garlic Lover’s Garlic Bread and a Light and Fresh Mixed Greens Side Salad. Enjoy!

Notes

Jess’ Tips and Tricks:

Chicken shortcut: Cooking the chicken right in the skillet adds a lot of flavor to the base of this creamy sauce, but this recipe is great for using up any leftover shredded chicken or rotisserie chicken that may be hanging out in your refrigerator. If using pre-cooked chicken, skip Step 2 and add the chicken to the skillet in Step 5.
10-Minute Meal Prep: Nearly all of the active prep work for this recipe comes from chopping the veggies. Take care of this in advance—it takes 10 minutes, tops!—and you can jump straight in to cooking during the week: Dice 3 medium carrots, 3 stalks of celery, and 1 medium yellow onion. Transfer to an airtight container and store in the refrigerator for up to 5 days.

Storage and Freezing:

Storage and Reheating: Leftover creamy chicken pasta will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the creamy chicken sauce as needed, until warmed through.
Freezing: The creamy chicken sauce (through Step 7) is also freezer-friendly. Cool and transfer to a freezer container and freeze for up to 3 months. To thaw, place in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat in a skillet—if the thawed sauce is a little watery at first, allow any residual water to simmer off; if it’s a little too thick, add a splash of water or stock until your desired consistency is reached. Cook the pasta and complete the recipe according to Step 8, above.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A bowl of creamy pot pie pasta with pappardelle noodles, shredded chicken, green peas, diced carrots, and sprinkled grated parmesan cheese on top.

A plate of creamy pappardelle pasta mixed with peas and diced carrots, garnished with herbs. A fork and knife rest on the plate. A glass of white wine and a bowl of grated cheese are in the background.

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Comments

11.16.25
Jackie Kousma said:

When I saw this get posted, I knew I had to make it right away – it was a hit!
My husband and I loved it, my 10
Month old COULD NOT get enough! Going to be a staple in our home : )

- 11.17.25
  Emma @ Plays Well With Butter said:
  
  So thrilled to hear the pasta was a hit with your whole family, Jackie!! Love adding a new staple to the rotation 🙂
  
11.3.25
rzh said:

As my family pointed out, this is not the most attractive dish (definitely use the herb garnish 🤣) but it’s very yummy comfort food! It’s also very easy and even easier made with a rotisserie chicken. I liked it a lot, thank you for the recipe.

- 11.4.25
  Emma @ Plays Well With Butter said:
  
  So happy to hear that you and your family enjoyed the pasta, Rebecca! We definitely encourage the garnish for sprucing it up a bit 🙂