Chicken Pot Pie Pasta (Print Version)
# Ingredients:
01 -
1 lb chicken breast, chopped into small ½" chunks.
02 -
10-oz pack of dried egg noodles.
03 -
3 tablespoons butter, separated.
04 -
1 tablespoon olive oil.
05 -
1 teaspoon Italian herbs, dried.
06 -
1 teaspoon kosher salt (split).
07 -
1 yellow onion, medium-sized, chopped.
08 -
2 celery sticks, finely diced.
09 -
4 minced garlic cloves.
10 -
10-12 oz frozen combo of carrots and peas.
11 -
8 oz can of drained corn kernels.
12 -
2 tablespoons of flour.
13 -
A couple of cups of low-salt chicken broth.
14 -
1 cup heavy cream for whipping.
15 -
1 teaspoon parsley flakes, dried.
16 -
½ teaspoon black pepper.
17 -
½ teaspoon dry thyme.
18 -
¼ teaspoon powdered onion.
19 -
¼ teaspoon garlic powder.
20 -
¼ teaspoon smoked paprika.
21 -
⅛ teaspoon nutmeg (ground).
# Instructions:
01 -
Cook noodles in salted water until soft (see package). Drain and toss them with olive oil so they don’t stick.
02 -
In a pan, warm 1 tablespoon of both butter and olive oil on medium. Cook chicken with a sprinkle of Italian seasoning and salt. Stir until the chicken is golden and done, about 4 minutes. Set aside.
03 -
Using the same pan, melt 2 tablespoons of butter. Sauté celery and onion for 3-5 minutes. Add garlic for 30 seconds, then toss in the frozen veggies.
04 -
Sprinkle flour over the veggies and mix well. Gradually add chicken broth and cream, stirring constantly. Sprinkle in the seasonings, bring to a boil, then lower to simmer. Cook until creamy, about 5 minutes.
05 -
Finally, fold in the noodles and cooked chicken so it’s all blended. Serve warm with some fresh black pepper on top.
# Notes:
01 -
Feel free to adjust how much this serves!
02 -
Combines a pasta favorite with the comfort of pot pie.
03 -
The sauce is ready when it sticks to your spoon slightly.