Hey y’all! If you’re craving something hearty, creamy, and absolutely comforting, let me introduce you to my Creamy Chicken Pot Pie pasta with Pappardelle. This dish brings together tender chicken, pillowy pappardelle noodles, and loads of veggies in a luscious, velvety sauce reminiscent of classic chicken pot pie. It’s perfect for cozy weeknights, special family dinners, or when you just want some feel-good food! Let’s get cooking!
Why You’ll Love This
- One-pot ease: Fewer dishes, all the comfort.
- Rich and creamy sauce loaded with classic pot pie flavor.
- Perfect for both weeknight dinners and special occasions.
- Customizable to your favorite veggies or proteins.
- Leftovers taste even better the next day!
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
Directions
1. Cook the Pappardelle Pasta
- Bring a large pot of salted water to a boil. Add pappardelle and cook according to package instructions until al dente, about 7-8 minutes.
- Reserve 1/2 cup pasta water, then drain the pasta and set aside.
2. Sauté the Chicken
- Meanwhile, heat olive oil in a large, deep skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and cook until golden and cooked through, 5-6 minutes. Remove to a plate and set aside.
3. Cook the Veggies
- In the same skillet, melt the butter. Add onion, carrots, and celery with remaining salt and pepper. Sauté until veggies are soft and aromatic, 5-6 minutes. Add garlic and cook for 1 more minute.
4. Make the Creamy Sauce
- Sprinkle flour over the veggies and stir, cooking for 1-2 minutes until the flour is fully incorporated and lightly golden.
- Gradually whisk in chicken broth, then milk and heavy cream, ensuring there are no lumps.
- Add thyme, dried parsley, and smoked paprika (if using). Simmer for 4-5 minutes until the sauce thickens.
5. Bring It All Together
- Return chicken to the pan. Stir in frozen peas and Parmesan cheese. Simmer another 2-3 minutes until heated through and creamy. Adjust salt and pepper to taste.
- Add drained pappardelle to the skillet, tossing gently to coat in the sauce. If it’s too thick, add some reserved pasta water as needed.
6. Serve and Garnish
- Divide into bowls and sprinkle generously with fresh parsley. Serve immediately for maximum creaminess!
Notes
- Cut chicken into similar-sized pieces for even cooking.
- Don’t overcook the pasta; al dente is ideal so it doesn’t get mushy in the sauce.
- For extra flavor, use homemade chicken broth if you have it!
Variations
- Swap in rotisserie chicken for a timesaver.
- Add mushrooms or baby spinach for extra veggies and depth.
- Try turkey or ham for a new twist on classic pot pie flavor.
Required Equipment
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Not recommended for freezing, as the creamy sauce may separate.
Serving Recommendations
- Pair with a crisp green salad or roasted asparagus for a fresh bite.
- Warm, crusty bread is perfect for soaking up that creamy sauce.
- Enjoy with a glass of chilled Chardonnay or sparkling water with lemon.
Pro Tips
- Add the Parmesan off the heat to avoid clumping and achieve a silky sauce.
- Let the sauce simmer gently – boiling hard can cause it to separate.
- Fresh herbs as garnish add color and a burst of flavor just before serving.
FAQ
Can I use another type of pasta instead of pappardelle?
Yes! Fettuccine, tagliatelle, or even egg noodles work wonderfully. Just adjust the cooking time as needed.
How do I make this recipe gluten-free?
Use gluten-free pappardelle or wide noodles and substitute the flour with gluten-free all-purpose flour or cornstarch.
Can I prepare this dish ahead of time?
While it’s best served fresh, you can make the sauce and chicken ahead, then boil the pasta and combine just before serving for best texture.
Ingredients
- 12 oz pappardelle pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add pappardelle and cook according to package instructions until al dente, about 7-8 minutes.
-
2Reserve 1/2 cup pasta water, then drain the pasta and set aside.
-
3Meanwhile, heat olive oil in a large, deep skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and cook until golden and cooked through, 5-6 minutes. Remove to a plate and set aside.
-
4In the same skillet, melt the butter. Add onion, carrots, and celery with remaining salt and pepper. Sauté until veggies are soft and aromatic, 5-6 minutes. Add garlic and cook for 1 more minute.
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5Sprinkle flour over the veggies and stir, cooking for 1-2 minutes until the flour is fully incorporated and lightly golden.
-
6Gradually whisk in chicken broth, then milk and heavy cream, ensuring there are no lumps.
-
7Add thyme, dried parsley, and smoked paprika (if using). Simmer for 4-5 minutes until the sauce thickens.
-
8Return chicken to the pan. Stir in frozen peas and Parmesan cheese. Simmer another 2-3 minutes until heated through and creamy. Adjust salt and pepper to taste.
-
9Add drained pappardelle to the skillet, tossing gently to coat in the sauce. If it’s too thick, add some reserved pasta water as needed.
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10Divide into bowls and sprinkle generously with fresh parsley. Serve immediately for maximum creaminess!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
690 caloriescal
Protein:
38gg
Fat:
28gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
74gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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