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A close-up of creamy pot pie pasta with shredded chicken, peas, carrots, and garnished with chopped parsley and grated cheese, served on a plate with a fork and spoon.

Creamy Chicken Pot Pie Pasta with Pappardelle

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  • 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

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

  1. Prep: Bring a large pot of water to a boil. Once boiling, generously season the water with salt.
  2. 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.A close-up of a golden-brown, seasoned chicken breast being lifted with a metal spatula, showing its juicy texture and pepper seasoning.
  3. 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.Diced carrots, celery, and onions are sautéing in a pan with minced garlic sprinkled on top. The vegetables are colorful and appear to be in the early stages of cooking.
  4. 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!Close-up of a soup being cooked, showing chopped carrots, celery, and onions in a broth. A spoon is partially visible, stirring the mixture.
  5. 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.A hand ties fresh sage and herbs with string beside seared chicken breasts in a simmering broth with chopped carrots and celery in a pan.
  6. 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!)A hand holding metal tongs lifts cooked yellow fettuccine noodles from a pot of hot water.
  7. 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.Close-up of a creamy chicken and vegetable mixture, featuring shredded chicken, green peas, diced carrots, and celery in a thick sauce.
  8. 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.A close-up of creamy pasta noodles mixed with peas and carrots being lifted by a serving utensil from a bowl.
  9. 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!A plate of creamy pasta with wide noodles, peas, shredded chicken, and carrots, topped with grated cheese, chopped herbs, and cracked black pepper. A fork and knife rest on the side of the plate.

Equipment

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.

Find it online: https://playswellwithbutter.com/chicken-pot-pie-pasta/