There’s nothing quite as comforting as chicken pot pie, and nothing quite as inconvenient as making the crust for it on a busy weeknight! This Chicken Pot Pasta solves that completely: all that same creamy, herby, comforting, veggie-packed flavor, but bulked up with egg noodles that cook right in the same skillet. That’s dinner done in one pan in just about 25 minutes.

What Ingredients Do You Need for Chicken Pot Pasta?

• Egg noodles.
• Butter.
• Yellow onion and garlic.
• Dried thyme and rosemary.
• Frozen peas and carrots.
• Flour, for thickening the sauce.
• Chicken broth and heavy cream.
• Cooked chicken — a rotisserie or pre-cooked chicken breast makes this even faster.
• Salt and pepper.

Do I Need to Cook the Noodles Separately First?

Nope, that’s actually the whole point of this one! Letting the egg noodles cook directly in the broth and cream means they release a little starch as they go, which helps the sauce thicken up on its own instead of needing extra flour. It also means one less pot to wash, which is something I’m always excited about.

How Do You Make Chicken Pot Pasta?

Melt your butter in a large skillet, then cook the onion until it softens before adding the garlic. Stir in the flour and let it cook for a minute to get rid of that raw flour taste, then pour in the broth, cream, thyme, and rosemary and bring it to a simmer.

Add your egg noodles directly into that simmering sauce and let everything cook together until the pasta is tender and the sauce has thickened, which should take about 10 minutes. If it reduces too much before the noodles are done, just splash in a little more broth or water. Stir in your peas, carrots, and chicken, and let everything heat through together. Taste and adjust that seasoning and dinner is done!