Creamy Chicken Pot Pie Pasta with Pappardelle

Creamy Chicken Pot Pie Pasta with Pappardelle is the ultimate comfort food dinner that combines the rich, cozy flavors of a classic chicken pot pie with the irresistible texture of silky pasta. Tender shredded chicken, hearty vegetables, aromatic herbs, and a velvety cream sauce come together in one skillet for a meal that feels warm, satisfying, and perfect for family dinners.

Ingredients

• 8.8 ounces DeLallo Egg Pappardelle Pasta
• 3–4 tablespoons unsalted butter, divided
• 1 ½ pounds boneless skinless chicken breasts
• Kosher salt
• 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 cheese

Instructions

• Bring a large pot of salted water to a boil for the pasta.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Season the chicken breasts with kosher salt and black pepper.
• Cook the chicken for 2–3 minutes per side until golden brown.
• Transfer the chicken to a plate and set aside.
• Add additional butter to the skillet if needed.
• Add diced carrots, celery, and onion to the skillet.
• Season lightly with salt and pepper.
• Cook the vegetables for 5–7 minutes until softened.
• Stir in the garlic and cook for 1–2 minutes until fragrant.
• Reduce heat to medium-low.
• Sprinkle the flour over the vegetables and stir well.
• Cook for 1–2 minutes until lightly golden.
• Slowly pour in the chicken stock while scraping the bottom of the skillet.
• Tie rosemary, thyme, and sage together with kitchen twine and add to the skillet.
• Return the chicken to the skillet.
• Partially cover and simmer for 12–15 minutes until the chicken is cooked through.
• Cook the pappardelle pasta according to package instructions until al dente.
• Reserve 1 cup pasta water before draining.
• Remove and discard the herb bundle.
• Shred the cooked chicken into bite-sized pieces.
• Return shredded chicken to the skillet.
• Stir in frozen peas and heavy cream.
• Simmer for 1–2 minutes.
• Add cooked pasta to the skillet and toss to coat evenly.
• Add reserved pasta water if needed to loosen the sauce.
• Add extra parmesan cheese if you want a thicker sauce.
• Cook for another 1–2 minutes until everything is well combined.
• Serve warm with additional parmesan and fresh herbs.

Serving and Storage Tips

• Serve hot with garlic bread, dinner rolls, or a fresh green salad.
• Garnish with extra parmesan cheese and chopped parsley for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
• Avoid overcooking during reheating to keep the chicken tender.
• Freeze portions in freezer-safe containers for up to 2 months.
• Thaw overnight in the refrigerator before reheating.
• Fresh herbs added right before serving brighten the flavor.

Variations

1. Turkey Pot Pie Pasta

Replace chicken with cooked shredded turkey for a delicious holiday leftover meal.

2. Mushroom Chicken Pot Pie Pasta

Add sliced mushrooms while sautéing the vegetables for a deeper earthy flavor.

4. Spicy Cajun Style

Season the chicken with Cajun seasoning and add red pepper flakes for extra heat.

5. Alfredo Pot Pie Pasta

Increase parmesan cheese and reduce broth slightly for a richer Alfredo-inspired sauce.

6. Broccoli Chicken Pasta

Add steamed broccoli florets during the final few minutes of cooking for added nutrition.

7. Rotisserie Chicken Shortcut

Use shredded rotisserie chicken to save cooking time on busy nights.

8. Dairy-Free Version

Replace butter with olive oil, heavy cream with coconut cream, and parmesan with dairy-free cheese.

9. Gluten-Free Option

Use gluten-free pasta and substitute flour with cornstarch or gluten-free flour blend.

10. Lemon Herb Pasta

Add fresh lemon zest and lemon juice for a bright and fresh flavor boost.

FAQs

1. Can I use another type of pasta?

Yes, fettuccine, tagliatelle, penne, or rotini all work well.

2. Can I make this ahead of time?

Yes, prepare it up to one day ahead and reheat gently before serving.

3. What can I use instead of heavy cream?

Half-and-half or whole milk can work, though the sauce may be less rich.

4. Can I use chicken thighs?

Yes, boneless skinless chicken thighs add extra flavor and tenderness.

5. How do I thicken the sauce?

Add more parmesan cheese or simmer longer to reduce the liquid.

6. Can I add more vegetables?

Absolutely. Mushrooms, broccoli, spinach, and corn are great additions.

7. Is this recipe freezer-friendly?

Yes, though the sauce may separate slightly when reheated.

8. What herbs work best?

Rosemary, thyme, and sage create the classic pot pie flavor.

9. Can I make it spicy?

Yes, add cayenne pepper, Cajun seasoning, or red pepper flakes.

10. What side dishes pair well with this pasta?

Garlic bread, roasted vegetables, Caesar salad, or mixed greens pair perfectly.

Creamy Chicken Pot Pie Pasta with Pappardelle is the perfect combination of hearty comfort food and creamy pasta indulgence. Loaded with tender chicken, fresh vegetables, fragrant herbs, and a velvety parmesan cream sauce, this one-skillet meal brings all the nostalgic flavors of chicken pot pie into an easy and satisfying pasta dinner.

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