Chicken Pot Pie Pasta is a classic chicken pot pie turned into an easy-to-make flavorful pasta dish! One-pot chicken pot pie noodles are creamy, flavorful, and best of all, filling! With all the vegetables and ingredients you love about chicken pot pie, this creamy noodle recipe is enjoyed by everyone. The comfort of a chicken pot pie without all of the work!
Chicken Pot Pie Pasta
Homemade chicken pot pie is hearty, delicious, and extremely comforting. If you’re looking for an easy pasta recipe, you’re in the right place! Skip the oven and pie crust and grab your leftover cooked chicken for this 20-minute weeknight meal!
Ingredients:
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Leftover chicken or rotisserie chicken
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Egg noodles
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Butter
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Cream of chicken soup
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Cream cheese
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Chicken broth
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Milk or heavy cream
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Peas and carrots
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Salt and pepper
Optional Ingredients for More Flavor:
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Onion or onion powder
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Garlic or garlic powder
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Additional veggies like corn and celery
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Parmesan cheese
In a large skillet, boil the noodles until al dente for 8-9 minutes, according to the package. Strain the noodles and set them aside. In the same skillet, melt the butter over medium heat (simmer in the onion and garlic, if desired).
Stir in the shredded chicken and add the remaining ingredients: soup, cream cheese, chicken stock, milk/cream, peas, and carrots. Cook over medium heat for about 5 minutes, stirring regularly.
Add the pasta back to the skillet and stir everything into the sauce until the pasta is fully incorporated. Finally, simmer the pasta for another 3-5 minutes and enjoy! Store the leftovers in an airtight container in the fridge for up to 3 days. This frozen pasta will last for 2-3 months in the freezer, just be sure to allow it to thaw fully in the fridge before reheating.
More Pasta Recipes by Smart School House to Try Next:
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Creamy Beef Pasta
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Pink Pasta Casserole
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Homemade Macaroni and Cheese
-
Chicken and Broccoli Pasta
-
Bacon Cream Cheese Spaghetti
-
Homemade Top Ramen
-
Mini Chicken Pot Pies
Chicken Pot Pie Pasta Recipe
Chicken Pot Pie Pasta Recipe
Equipment
- Large Skillet
- Wooden spoon (mixing spoon)
- Pasta ladel
- Noodle strainer
Ingredients
Main Ingredients
- 2 cups leftover or rotisserie chicken
- 1 pound (16 ounce bag) wide egg noddles
- 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
- 1 medium onion, diced (or onion powder)
- 1 stock celery, chopped
- 2 cloves garlic, minced (or garlic powder)
Instructions
- In a large skillet, boil the noodles for 8-9 minutes, according to the package
- Strain noodles and set aside
- In the same skillet, melt the butter over medium heat (simmer in the onion and garlic, if desired)
- Stir in shredded chicken
- Add the remaining ingredients: soup, cream cheese, chicken stock, milk/cream, peas, and carrots
- Cook over medium heat for about 5 minutes, stirring regularly
- Add the pasta back to the skillet and incorporate the ingredients until the pasta is fully incorporated
- Cook for another 3-5 minutes
- Serve and enjoy!
