Chicken Pot Pie Pasta

Why You’ll Love This Recipe

This Chicken Pot Pie Pasta brings together the best of both worlds—creamy pasta with the savory goodness of chicken pot pie. Whether you’re using leftover chicken or a rotisserie chicken, this dish is a great way to repurpose ingredients you already have while making a satisfying meal. The rich cream cheese and chicken soup sauce coat every noodle, while the addition of peas and carrots adds a touch of comfort. Plus, it’s ready in just 30 minutes, making it perfect for busy evenings. The optional garnishes like Parmesan cheese elevate the flavor and make this meal feel like a special treat.

Ingredients

• 2 cups leftover or rotisserie chicken
• 1 pound wide egg noodles
• 3 tablespoons butter
• 1 can cream of chicken soup
• ½ cup cream cheese
• ¾ cup chicken stock
• 1 cup milk or heavy cream
• 1 can peas and carrots, drained
• Salt and pepper to taste

Optional Ingredients for More Flavor:

• 1 medium onion, diced (or onion powder)
• 1 stalk celery, chopped
• 2 cloves garlic, minced (or garlic powder)
• Parmesan cheese for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large skillet, boil the noodles for 8-9 minutes, according to the package instructions. Strain the noodles and set them aside.
2. In the same skillet, melt the butter over medium heat. If using, add the diced onion and minced garlic, and simmer for a few minutes until softened and fragrant.
3. Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk/cream, peas, and carrots. Cook over medium heat for about 5 minutes, stirring regularly to combine everything smoothly.
4. Add the pasta back into the skillet and stir until the noodles are fully incorporated into the creamy sauce.
5. Let the mixture simmer for another 3-5 minutes, allowing the pasta to absorb the sauce. Taste and adjust seasoning with salt and pepper.
6. Serve immediately, optionally garnished with Parmesan cheese.

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Version: Skip the chicken and use mushrooms or a medley of your favorite vegetables for a vegetarian twist.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat.
• Extra Creamy: Swap the milk for more heavy cream for a richer, creamier sauce.
• Herb Additions: Try adding a teaspoon of dried thyme or rosemary for an extra layer of flavor.
• Cheese Lovers: Mix in shredded cheddar or mozzarella to make it even cheesier.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat on the stovetop over low heat, adding a little milk or chicken stock if the pasta seems too dry. You can also reheat in the microwave in short intervals, stirring occasionally.

FAQs

How do I make this dish gluten-free?

To make this dish gluten-free, simply swap out the wide egg noodles for gluten-free pasta. You can find a variety of gluten-free pasta options at most grocery stores.

Can I use frozen vegetables instead of canned peas and carrots?

Yes! Frozen vegetables are a great substitute for canned peas and carrots. Just make sure to thaw them before adding them to the skillet, or cook them directly in the sauce for a few minutes longer.

Can I make this recipe ahead of time?

While this dish is best served fresh, you can prepare the sauce and store it in the fridge for up to a day. When ready to serve, cook the pasta, then combine it with the sauce and heat it through.

What can I use instead of cream of chicken soup?

If you prefer not to use canned soup, you can make a homemade cream sauce using butter, flour, chicken broth, and heavy cream as a substitute for cream of chicken soup.

Can I freeze this dish?

Yes, you can freeze Chicken Pot Pie Pasta. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove.

Is this recipe kid-friendly?

Yes! The creamy, cheesy texture and mild flavor of the dish make it a hit with kids. You can also adjust the seasoning to suit their taste.

Can I use a different type of pasta?

Absolutely! Feel free to use any pasta shape you prefer, such as penne, rotini, or farfalle. Just make sure to cook it according to the package directions.

How can I add more vegetables to this dish?

You can add more vegetables like corn, green beans, or broccoli. Just steam or sauté them before adding to the sauce to ensure they’re cooked through.

What should I serve this with?

Chicken Pot Pie Pasta is a complete meal on its own, but you can serve it with a simple side salad, crusty bread, or even roasted vegetables for extra nutrition.

Can I make this dish in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Cook the pasta separately and add it to the slow cooker with the other ingredients. Heat everything on low for 2-3 hours until it’s hot and ready to serve.

Conclusion

Chicken Pot Pie Pasta is a delicious and comforting dish that takes the flavors of a classic pot pie and transforms them into a creamy pasta meal. Whether you’re using up leftover chicken or creating something new, this recipe is quick, easy, and sure to satisfy your family’s cravings. It’s the perfect solution for a busy weeknight dinner, and with endless options for variations, you can make it your own every time. Enjoy