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Creamy Chicken Pot Pie Pasta with Pappardelle Recipe

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4.2 from 5 reviews

Creamy Chicken Pot Pie Pasta with Pappardelle combines tender browned chicken, fresh herbs, and a medley of sautéed vegetables in a luscious creamy sauce, tossed with wide ribbon-like pappardelle pasta for a comforting and flavorful one-pot dinner inspired by classic chicken pot pie.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Pasta

  • 8.8 ounces DeLallo Egg Pappardelle Pasta

Protein and Dairy

  • 1 ½ pounds boneless, skinless chicken breasts
  • 3-4 tablespoons unsalted butter, divided
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese

Vegetables

  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, finely chopped or grated
  • 1 cup frozen peas

Herbs

  • 3-4 sprigs fresh rosemary
  • 10-12 sprigs fresh thyme
  • 2 sprigs fresh sage

Pantry

  • ¼ cup all-purpose flour
  • 2-3 cups chicken stock
  • Kosher salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Prep: Gather all ingredients. Bring a large pot of water to a boil and generously season it with salt for the pasta later.
  2. Brown the chicken: Melt 2 tablespoons butter in a large skillet over medium-high heat. Season chicken breasts with 1 ½ teaspoons kosher salt and black pepper. Cook chicken 2-3 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. Cook the aromatics: In the same skillet, melt an additional 1-2 tablespoons butter if needed. Add diced carrots, celery, and onion, seasoning with salt and pepper. Sauté for 5-7 minutes until softened. Stir in garlic and cook 1-2 minutes until fragrant.
  4. Deglaze: Lower heat to medium-low. Sprinkle flour over the vegetables and stir well. Cook 1-2 minutes until golden. Slowly whisk in chicken stock, scraping the browned bits from the pan to incorporate all flavors.
  5. Simmer with herbs and chicken: Tie rosemary, thyme, and sage with kitchen twine (or finely chop if no twine). Add the herb bundle and browned chicken back to the skillet. Partially cover and simmer for 12-15 minutes, until chicken is cooked through.
  6. Cook the pappardelle: While chicken simmers, add pasta to the boiling salted water and cook to al dente according to package directions. Reserve about 1 cup of starchy pasta water and drain pasta without rinsing.
  7. Finish the creamy sauce: Remove and discard herb bundle. Shred chicken into bite-sized pieces using forks. Return shredded chicken to skillet. Add frozen peas and heavy cream, stir to combine, and simmer 1-2 minutes to meld flavors.
  8. Toss pasta in sauce: Add cooked pasta to the skillet and gently toss to coat. Adjust consistency with reserved pasta water or parmesan cheese as needed. Heat over medium for 1-2 minutes to let pasta absorb sauce.
  9. Serve: Plate the creamy chicken pot pie pasta in bowls. Garnish with extra grated parmesan and fresh herbs if desired. Serve immediately with optional sides like garlic bread or a fresh green salad.

Notes

  • Use fresh herbs for the best flavor, but dried herbs can be substituted at 1/3 the amount.
  • Reserve pasta water carefully—its starch helps loosen and bind the sauce for perfect creaminess.
  • Shredding the chicken finely helps it blend better in the sauce for consistent flavor.
  • Adjust cream and parmesan quantities to your taste preference for richness and saltiness.
  • Make it a complete meal by serving with garlic bread and a mixed greens salad.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/creamy-chicken-pot-pie-pasta-with-pappardelle-recipe/