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Creamy Chicken Pot Pie Pasta With Pappardelle

A comforting and easy weeknight dish that combines the classic flavors of chicken pot pie with wide, silky pappardelle pasta in a creamy sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8.8 ounces egg pappardelle pasta
  • 1.5 pounds boneless, skinless chicken breasts
  • 3 to 4 tablespoons unsalted butter, divided
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • 2 to 3 cups chicken stock
  • 3 to 4 sprigs fresh rosemary
  • 10 to 12 sprigs fresh thyme
  • 2 sprigs fresh sage
  • 1 cup frozen peas
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese

Method
 

Preparation
  1. Fill a large pot with water, salt it generously, and set it to boil.
  2. Melt about two tablespoons of butter in a large skillet over medium-high heat. Season chicken on both sides with salt and pepper.
  3. Cook the chicken for 2-3 minutes per side until golden, then set aside.
  4. Add more butter to the skillet, then toss in diced carrots, celery, and onion. Season lightly with salt and pepper.
  5. Cook the vegetables for 5-7 minutes until softened, then stir in the garlic and cook for another 1-2 minutes.
  6. Sprinkle flour over the softened vegetables and stir to combine. Cook until the flour is light golden.
  7. Slowly pour in the chicken stock, scraping the bottom of the skillet.
  8. Tie the herbs together and drop them into the skillet. Return the seared chicken and simmer partially covered for 12-15 minutes.
  9. Cook the pappardelle in the boiling salted water until al dente, then reserve some pasta water.
  10. Shred the chicken and return it to the skillet with peas and cream. Simmer for 1-2 minutes.
  11. Add pappardelle to the skillet, toss to coat and adjust sauce thickness with reserved pasta water or extra parmesan.

Notes

Don't overcook the chicken during the initial sear as it finishes cooking in the sauce. Reserve pasta water every time to adjust sauce texture. Prefer fresh herbs for better flavor.