Chicken Pot Pie Pasta Recipe
A classic chicken pot pie turned into an easy-to-make flavorful pasta dish! Creamy, flavorful, and filling!
Servings: 6
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!