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Chicken Pot Pie Pasta

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This Chicken Pot Pie Pasta recipe brings together the creamy, savory flavors of a classic chicken pot pie in a quick and easy pasta dish. Perfect for busy weeknights, this comforting meal is made with leftover chicken, egg noodles, and a rich creamy sauce. Plus, with optional garnishes and variations, you can customize this dish to suit your family’s tastes. Enjoy a cozy, satisfying meal in just 30 minutes!

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

Instructions

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

Notes

  • For a vegetarian option, swap the chicken for mushrooms or your favorite vegetables.
  • Add red pepper flakes or hot sauce for a spicy kick.
  • Use more heavy cream instead of milk for a richer sauce.
  • Fresh herbs like thyme or rosemary can be added for extra flavor.

Find it online: https://thefamilycooking.com/chicken-pot-pie-pasta/