Description
A cozy, weeknight-friendly pasta that captures the flavors of chicken pot pie in a creamy, noodle-filled skillet. Quick to make and perfect for leftovers.
Ingredients
Scale
- 12 oz egg noodles
- 2 tbsp butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups frozen mixed vegetables, thawed (carrots, peas, corn, green beans, etc.)
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- 1 cup chicken stock (or broth), warmed if possible
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 cups cooked chicken breast, shredded or chopped
- Salt and freshly ground black pepper, to taste
Optional garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the noodles: Boil the egg noodles in salted water according to package directions until just tender. Drain and set aside while you make the sauce.
- Sauté aromatics & veggies: In a large, heavy skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and the thawed mixed vegetables, then sprinkle in the dried thyme. Season lightly with salt and pepper and cook another 2–3 minutes so the veggies warm through.
- Build the roux: Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste and coat everything evenly.
- Make the sauce: Slowly whisk the chicken stock into the skillet, scraping up any browned bits. Add the heavy cream and continue to simmer, stirring, until the mixture thickens into a luscious sauce—about 3–5 minutes.
- Combine everything: Lower the heat and add the shredded chicken and cooked noodles to the pan. Toss gently so the pasta and chicken become coated in the creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Finish & serve: Remove from heat and sprinkle with chopped parsley if using. Serve immediately while hot and saucy.
Notes
- Storage & reheating
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce and restore its silky texture.
- Notes & variations
- Make it lighter: Substitute half-and-half or whole milk for the heavy cream.
- Swap the protein: Use shredded thigh meat for richer flavor, or rotisserie chicken for convenience.
- Bulk it up: Stir in extra vegetables like broccoli florets or fresh peas for added color and nutrients.
- Add heat: A pinch of red pepper flakes or a dash of cayenne livens things up.
- One-pan option: Cook the pasta directly in the stock (follow package liquid ratios), then finish with cream and chicken to cut down on dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 390
- Sugar: 2.9g
- Sodium: 419.5mg
- Fat: 17.5g
- Saturated Fat: 9.7g
- Carbohydrates: 38.5g
- Fiber: 2.7g
- Protein: 19.4g