Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

I absolutely adore making and sharing this Creamy Chicken Pot Pie Pasta with Pappardelle Recipe because it takes the cozy, comforting flavors of a classic chicken pot pie and transforms them into a luscious pasta dish that’s both hearty and elegant. The rich, velvety sauce clings perfectly to wide ribbons of delicate pappardelle pasta, making every bite a creamy, flavorful hug. It’s one of those meals I find myself craving on chilly evenings when I want something nourishing but also a little special. I promise, once you try this recipe, it’ll become a staple in your dinner rotation just as it has in mine.

Why You’ll Love This Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

What I love most about this recipe is the incredible balance of flavors and textures. The tender, juicy chicken pairs beautifully with the medley of carrots, celery, and onions softened to sweet perfection. The infusion of fresh herbs like rosemary, thyme, and sage adds that unmistakable warmth and earthiness reminiscent of traditional chicken pot pie, but the creamy sauce takes it to a whole new level. The parmesan cheese folded in at the end lends a subtle sharpness that ties everything together flawlessly. It feels indulgent without being heavy or overwhelming, and that flavor combo gets rave reviews every time I make it.

Another reason I keep coming back to this Creamy Chicken Pot Pie Pasta with Pappardelle Recipe is how straightforward it is to prepare. Despite the rich flavors, it doesn’t require hours in the kitchen, fancy ingredients, or complicated steps. The ingredients are simple and wholesome, and the cooking process is intuitive, making it perfect for weeknights or casual dinners when you want to impress without stress. Plus, the dish scales up beautifully if you’re cooking for family or friends, making it a go-to for gatherings and holiday meals as well. Honestly, any time I want comfort food with a bit of flair, this is exactly what I crave.

Ingredients You’ll Need

The magic of this Creamy Chicken Pot Pie Pasta with Pappardelle Recipe comes from a handful of simple yet essential ingredients that work together to create a dish rich in flavor, texture, and color. Each element plays an important role, whether it’s the hearty chicken, fresh aromatic herbs, or creamy finishing touches.

• 8.8 ounces DeLallo Egg Pappardelle Pasta: The wide ribbons are perfect for holding the creamy sauce.
• 3-4 tablespoons unsalted butter: Divided use lends richness and helps sauté veggies and chicken.
• 1 ½ pounds boneless, skinless chicken breasts: Tender protein base that soaks up the flavors beautifully.
• Kosher salt and ground black pepper: Essential for seasoning every layer of the dish.
• 3 medium carrots, diced: Adds sweetness and texture contrast.
• 3 stalks celery, diced: Brings freshness and a slight crunch.
• 1 yellow onion, diced: Builds aromatic depth in the sauce.
• 6 cloves garlic, finely chopped or grated: Infuses savory warmth.
• ¼ cup all-purpose flour: Creates the thickened roux for the creamy sauce.
• 2-3 cups chicken stock: Keeps the sauce flavorful and moist.
• 3-4 sprigs fresh rosemary: Provides fragrant piney notes.
• 10-12 sprigs fresh thyme: Adds subtle earthiness.
• 2 sprigs fresh sage: Brings an herbaceous, slightly peppery kick.
• 1 cup frozen peas: Pops of sweet color and freshness.
• 1 cup heavy cream: Creamy base that makes the sauce decadent and silky.
• ½ cup grated parmesan: Sharp, nutty finish that elevates the dish.

Directions

Step 1: Bring a large pot of water to a boil. Once boiling, generously season the water with salt; this is crucial for perfectly flavorful pasta.

Step 2: While waiting for the water to boil, melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the chicken breasts with 1 ½ teaspoons of kosher salt and freshly ground black pepper. Place the chicken in the skillet and cook for 2 to 3 minutes per side until each side is beautifully golden brown. Then, transfer the chicken to a plate and set aside.

Step 3: In the same skillet, melt an additional 1 to 2 tablespoons of butter if needed. Add the diced carrots, celery, and onion to the skillet. Season with a generous pinch of kosher salt and black pepper, cooking for about 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Next, stir in the chopped garlic and cook for 1 to 2 more minutes until you can smell that delicious aroma.

Step 4: Reduce the heat to medium-low. Sprinkle the flour evenly over the vegetables and stir well to combine, cooking for 1 to 2 minutes until the mixture turns a light golden brown. Slowly pour the chicken stock into the skillet while scraping the bottom to release all those flavorful browned bits.

Step 5: Gather your fresh herbs—rosemary, thyme, and sage—and tie them together with kitchen twine (or finely chop them if you don’t have twine). Add this herb bundle to the skillet along with the browned chicken breasts. Partially cover the skillet and let everything simmer gently for 12 to 15 minutes, until the chicken is cooked through and infused with herbal goodness.

Step 6: As the chicken finishes cooking, drop the pappardelle into the now boiling, salted water. Cook the pasta according to the package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water by carefully dipping a liquid measuring cup into the boiling water. Drain the pasta without rinsing to keep the starch, essential for the creamy sauce.

Step 7: Remove and discard the herb bundle from the skillet. Shred the cooked chicken into bite-sized pieces using two forks or, for hands-free ease, toss the chicken in a stand mixer with a paddle attachment. Return the shredded chicken to the skillet and add the frozen peas and heavy cream. Stir to combine everything and simmer for another 1 to 2 minutes to meld the flavors.

Step 8: Add the cooked pappardelle directly into the skillet. Toss everything together so each pasta ribbon is coated in that luscious creamy chicken sauce. Adjust the consistency by adding splashes of the reserved pasta water if the sauce feels too thick or a handful of parmesan if you want it richer. Allow the pasta to cook with the sauce over medium heat for 1 to 2 minutes so the flavors fully marry.

Step 9: Finally, portion the creamy chicken pasta into serving bowls. Sprinkle generously with extra grated parmesan and fresh chopped herbs if you like, then serve immediately. I love pairing this with some Garlic Lover’s Garlic Bread and a simple Mixed Greens Side Salad for a complete and satisfying meal.

Servings and Timing

This Creamy Chicken Pot Pie Pasta with Pappardelle Recipe serves 4 hungry people generously. The prep time, including chopping and setting things up, takes about 15 to 20 minutes. Cooking the chicken, vegetables, and sauce simmers for roughly 30 to 35 minutes. Adding the pasta and combining everything adds another 10 minutes, bringing the total time to around 1 hour from start to finish. There’s no extra resting time needed, so you can serve it piping hot and fresh right away.

How to Serve This Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

When I serve this dish, I love to keep the presentation warm and inviting. Serving it hot in deep pasta bowls allows the creamy sauce to stay perfectly luscious with every bite. I often garnish with freshly grated parmesan and a sprinkle of finely chopped parsley or thyme for that fresh pop of color and flavor. A dash of cracked black pepper right before serving lifts the flavors beautifully and adds an appealing rustic touch.

For sides, I find a crisp green salad with a tangy vinaigrette pairs wonderfully to balance the richness of the sauce. Garlic bread, especially my favorite Garlic Lover’s Garlic Bread, is an obvious and irresistible choice—it’s perfect for mopping up every last bit of sauce. If you want to elevate the meal further, roasted or steamed seasonal vegetables such as asparagus or green beans work beautifully alongside.

In terms of beverages, this dish pairs nicely with a chilled Viognier or Chardonnay if you enjoy white wine. For red lovers, a light Pinot Noir complements the herbs and cream without dominating. Cocktails with citrus notes such as a Lemon Basil Gin Fizz or even a cozy hot toddy on chilly nights create a lovely contrast. For non-alcoholic options, sparkling water with a twist of lemon or a crisp apple cider is refreshing and bright. This dish is perfect for everything from a comforting weeknight dinner to a cozy holiday gathering where you want to impress without fuss. I always recommend serving it warm to preserve that indulgent creamy texture everyone loves.

Variations

One of the things I enjoy most about this Creamy Chicken Pot Pie Pasta with Pappardelle Recipe is how adaptable it is. If you’d like to swap the chicken, turkey works beautifully for a similar flavor but slightly leaner profile. For a vegetarian twist, I sometimes replace chicken with cubes of firm tofu or extra mushrooms, which soak up the sauce wonderfully and add umami. To keep things gluten-free, I use gluten-free pappardelle or wide noodles and substitute the all-purpose flour for a gluten-free blend or cornstarch for thickening.

If you’re craving a different flavor profile, experimenting with other fresh herbs like tarragon or basil can be delightful and add fresh notes. For a lighter dairy option, half-and-half or whole milk can replace the heavy cream, though the texture will be slightly less rich. If you want an even creamier texture, adding a bit of cream cheese or mascarpone at the end can make it extra decadent.

In terms of cooking methods, baking this dish in a casserole after combining everything offers a crispy, golden top when finished under the broiler—making it a charming alternative presentation for parties or potlucks. Just transfer the mixture to a buttered baking dish, top with cheese and breadcrumbs, then broil until bubbly and browned. I love how this recipe readily adjusts to meet different dietary needs and occasions, and I encourage you to play around with it to make it your own.

Storage and Reheating

Storing Leftovers

I always recommend storing leftover Creamy Chicken Pot Pie Pasta with Pappardelle Recipe in an airtight container to keep it fresh. Glass containers with tight-fitting lids work best as they don’t hold odors and allow for easy reheating. You can keep leftovers refrigerated for up to 3 days. Make sure to cool the pasta completely at room temperature before sealing to avoid excess moisture buildup.

Freezing

This dish freezes well, though I prefer freezing the sauce and chicken separately from the pasta when possible. To freeze the full pasta dish, pack it tightly in a freezer-safe container or heavy-duty freezer bag and remove as much air as possible. Label and date the container, and it will keep well for up to 2 months. When you’re ready, thaw in the refrigerator overnight before reheating to help maintain the best texture and flavor.

Reheating

When reheating leftovers, stove-top is my preferred method to bring back the creamy texture without drying out the pasta. Place the pasta in a skillet or saucepan over low to medium heat and add a splash of water, chicken stock, or cream to loosen the sauce as it warms up. Stir occasionally until heated through. Microwaving works as well but be sure to add a little liquid and cover loosely to avoid drying. Avoid overcooking or overheating, which can cause the chicken to become rubbery and the pasta mushy. Restoring the sauce with a bit of fresh parmesan before serving helps revive the dish nicely.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a great shortcut if you’re short on time. Just shred the cooked chicken and add it to the sauce after you’ve prepared the vegetable base and sauce. You might want to simmer just long enough to warm everything together so the flavors meld without overcooking the chicken.

Is it possible to make this dish dairy-free?

Yes, you can make this dairy-free by substituting the butter with a dairy-free margarine or olive oil and using a coconut cream or cashew cream in place of the heavy cream. Nutritional yeast can be a good alternative to parmesan for adding a cheesy flavor without dairy.

What kind of pasta works best besides pappardelle?

While pappardelle is wonderful because of its broad ribbons, other wide noodles like fettuccine or tagliatelle also work beautifully to hold onto the creamy sauce. If you want a fun twist, even shell-shaped pasta or cavatappi can catch the sauce nicely, providing a different texture experience.

Can I prepare parts of this recipe ahead of time?

Definitely! You can chop your vegetables and even brown the chicken a day ahead to save time on cooking day. The sauce can be simmered and cooled, then reheated gently when you’re ready to serve. Cooked pasta should ideally be made fresh but can be boiled a few hours ahead and tossed with a little olive oil to prevent sticking.

How do I make sure the sauce doesn’t get too thick or too thin?

The key is to add your liquid ingredients gradually and adjust as needed. If the sauce is too thick, a splash of reserved pasta water or extra chicken stock helps loosen it beautifully. If it feels too thin, allow it to simmer a little longer to reduce or stir in some extra parmesan cheese, which both thickens and enriches the sauce.

Conclusion

I’m so excited for you to try this Creamy Chicken Pot Pie Pasta with Pappardelle Recipe because it truly marries comfort and elegance in the most satisfying way. It’s become one of my all-time favorite dishes to make, especially when I want something warm and comforting that still feels a little special. Once you experience the rich flavors, tender chicken, and that silky sauce wrapped around those wide pappardelle noodles, I’m sure this recipe will become a beloved classic in your home too. Happy cooking and even happier eating!

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