If there’s one thing I love most on a chilly night, it’s comfort food that comes together quickly, tastes like it’s been simmering all day, and hits all the nostalgic notes. That’s exactly what this Chicken Pot Pie Pasta Recipe delivers. It’s like a cozy, creamy chicken pot pie—but with pasta instead of a crust, all made in one skillet.
This Chicken Pot Pie Pasta Recipe is perfect for those evenings when you want something hearty and delicious, but don’t want to deal with rolling out dough or washing a pile of dishes afterward. Bonus: it’s also a great way to use up leftover chicken (or even a grocery store rotisserie bird—yes, we love a shortcut!).
I first made this Chicken Pot Pie Pasta Recipe on a weeknight when I had some leftover roasted chicken in the fridge and a craving for something warm and satisfying. I didn’t have the time—or, let’s be honest, the energy—to bake a whole pot pie. But the flavors were calling my name. So, I took everything I love about pot pie—the creamy filling, the tender chicken, and the veggies—and tossed it all with wide egg noodles. The result? Pure comfort in a bowl.
This is one of those meals that’ll have your family scraping their plates clean and asking for seconds. It’s a feel-good classic with a pasta twist, and once you make this Chicken Pot Pie Pasta Recipe, I have a feeling it’s going to become a regular in your dinner rotation.
Let’s get into it!
🧄 Ingredients You’ll Need for This Chicken Pot Pie Pasta Recipe
Here’s what goes into this creamy Chicken Pot Pie Pasta Recipe. Chances are, you already have most of these ingredients in your kitchen!
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2 cups leftover or rotisserie chicken, shredded
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1 pound wide egg noodles
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3 tablespoons butter
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1 can cream of chicken soup
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½ cup cream cheese
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¾ cup chicken stock
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1 cup milk or heavy cream (depending on how rich you want it)
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1 can peas and carrots, drained
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Salt and black pepper, to taste
Optional but Recommended Add-ins
These extra ingredients take your Chicken Pot Pie Pasta Recipe to the next level with more depth and classic pot pie flavor:
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1 medium onion, diced (or use onion powder for a shortcut)
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1 stalk celery, chopped
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2 cloves garlic, minced (or garlic powder if preferred)
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Parmesan cheese, for garnish
🍝 Step 1: Cook the Pasta
To kick off this easy Chicken Pot Pie Pasta Recipe, bring a large pot of salted water to a boil. Add the wide egg noodles and cook them according to the package instructions—usually about 8–9 minutes for that perfectly tender bite. Once cooked, drain the noodles and set them aside.
While the pasta cooks, take a few minutes to prep your optional add-ins. Dice the onion, chop the celery, and mince the garlic if you’re including them in your Chicken Pot Pie Pasta Recipe.
🥄 Step 2: Sauté the Veggies (Optional but Worth It!)
Using the same pot or a large skillet, melt 3 tablespoons of butter over medium heat. If you’re adding the diced onion, celery, and garlic, now’s the perfect time to toss them in. Sauté for about 3–5 minutes, or until soft and fragrant.
This quick, optional step builds a deep, homemade flavor foundation that makes your Chicken Pot Pie Pasta Recipe taste like it’s been simmering for hours—even though it only takes minutes
🥘 STEP 3: Make the Creamy Base
Next up in your Chicken Pot Pie Pasta Recipe, it’s time to build that rich, creamy sauce that pulls everything together.
Start by stirring in the shredded chicken—whether it’s leftover roasted chicken or store-bought rotisserie, it’ll work perfectly. Then add the cream of chicken soup, cream cheese, chicken stock, and your choice of milk or heavy cream. If you want your Chicken Pot Pie Pasta to be extra rich and indulgent, go with heavy cream.
Cook everything over medium heat for about 5 minutes, stirring frequently. You’ll notice the cream cheese slowly melting and blending into the sauce. This step is essential—your goal is to create a smooth, velvety base that’s full of savory, comforting flavor. By the time it’s done, the mixture should be bubbling gently and smell absolutely amazing.
This creamy foundation is what makes this Chicken Pot Pie Pasta Recipe so crave-worthy. It combines everything you love about a traditional chicken pot pie—but skips the crust and oven time, making it quick, easy, and still full of cozy vibes.
🍽️ Creamy Chicken Pot Pie Pasta – Bringing It All Together
At this point in the Chicken Pot Pie Pasta Recipe, your sauce is creamy, your pasta is perfectly tender, and your kitchen smells like comfort in a bowl.
Now it’s time to bring it all together and turn this simple dish into a family favorite. Toss the drained egg noodles right into the skillet with the creamy sauce. Gently stir to coat every strand of pasta in that velvety mixture of chicken, veggies, and cheesy goodness. The result is a warm, hearty, and soul-soothing bowl of Chicken Pot Pie Pasta that tastes like it simmered all day—even though it came together in under 30 minutes.
One of my favorite things about this Chicken Pot Pie Pasta Recipe is how forgiving and flexible it is. Whether you’re repurposing leftover roast chicken from Sunday dinner or grabbing a rotisserie chicken on your way home from work, it all works beautifully. You can even toss in extra veggies or tweak the seasonings to suit your family’s taste.
This recipe isn’t just dinner—it’s comfort, made easy.
🥕 STEP 4: Add the Veggies and Season
Once your creamy base is smooth and heated through, it’s time to fold in the veggies. Stir in the drained can of peas and carrots—a classic addition that gives this Chicken Pot Pie Pasta Recipe its signature color, sweetness, and comforting pot pie vibe.
This step is also when you’ll want to season the dish to taste. Add salt and black pepper to enhance all the rich, savory flavors. Don’t skip this part—it’s amazing how just the right touch of seasoning can elevate your Chicken Pot Pie Pasta Recipe from good to absolutely crave-worthy.
If you didn’t sauté onions and garlic earlier, no worries! A quick sprinkle of onion powder and garlic powder will give you similar depth of flavor. Stir everything well, and let the sauce simmer for another minute or two, just enough to warm up the veggies and let all the flavors start to mingle.
🍜 STEP 5: Toss in the Noodles
Now it’s time to bring everything together. Add your cooked egg noodles back into the skillet filled with that luscious, creamy sauce. Use a large spoon or a pair of tongs to gently toss until every noodle is thoroughly coated in the rich, savory goodness of this Chicken Pot Pie Pasta Recipe.
Let the mixture simmer together for 3–5 minutes. This does two things: it warms the noodles back up, and it allows them to absorb some of that flavorful sauce, making each bite extra satisfying. The sauce will naturally thicken slightly as it simmers—especially if you’re using heavy cream.
If the sauce gets a little too thick, don’t worry—just splash in a bit more chicken stock or milk to loosen it up. Want it thicker and creamier? Let it simmer uncovered for another minute or two until it reaches your desired consistency.
This is what makes the Chicken Pot Pie Pasta Recipe so easy and forgiving: you can adjust as you go, and it still turns out delicious every time.
🍽️ STEP 6: Serve It Up Hot
Once everything is well combined, hot, and coated in creamy perfection, your Chicken Pot Pie Pasta Recipe is ready to serve!
Spoon generous portions into bowls, and for an extra layer of flavor, sprinkle some grated Parmesan cheese on top. It’s not exactly traditional for a chicken pot pie—but the salty, nutty bite of Parmesan pairs beautifully with the creamy sauce and gives the dish a little something extra.
This dish is best enjoyed hot, straight from the skillet, when the sauce is at its creamiest and most comforting. But don’t be surprised if the leftovers taste even better the next day, once all those flavors have had time to settle and mingle.
Whether it’s a cozy weeknight or a make-ahead lunch, this Chicken Pot Pie Pasta Recipe delivers every time—simple, hearty, and full of nostalgic comfort in every bite.
🔥 Tips for the Best Chicken Pot Pie Pasta Recipe
This Chicken Pot Pie Pasta Recipe is super flexible and forgiving—perfect for busy weeknights or lazy Sunday dinners. Whether you’re cooking from scratch or using leftovers, these quick tips will help you get the most flavor and comfort out of every bite.
🥦 1. Use What You Have
Don’t stress if you don’t have peas and carrots on hand. Frozen mixed vegetables, chopped green beans, corn, or even broccoli florets all work beautifully in this Chicken Pot Pie Pasta Recipe. The goal is to use what’s in your fridge or freezer and keep it simple.
🌿 2. Make It a Little Fancier
Want to elevate the flavor? Add a pinch of dried thyme, chopped fresh parsley, or a dash of poultry seasoning to bring out those nostalgic pot pie notes. A sprinkle of paprika not only enhances the taste but also adds a warm color to the creamy sauce—making your Chicken Pot Pie Pasta Recipe both tasty and visually comforting.
🥛 3. Lighter Option
If you’re looking to make this dish a little lighter, swap heavy cream for whole milk, and use low-fat cream cheese or even Greek yogurt for a tangy, protein-packed alternative. It still gives you that creamy texture but with fewer calories—without sacrificing the comfort-food feel of this Chicken Pot Pie Pasta Recipe.
🥖 4. Add a Crunch
Missing that flaky crust from a traditional chicken pot pie? Add a crispy element! Serve the pasta with garlic toast, crackers, or sprinkle buttered breadcrumbs on top just before serving. That little bit of crunch adds contrast to the creamy texture and makes your Chicken Pot Pie Pasta Recipe feel even more satisfying.
🍳 5. One-Pot Wonder
Keep cleanup easy by turning this into a true one-pot meal. Just cook the egg noodles first in a large skillet or Dutch oven, then drain and set them aside. In the same pot, make your creamy sauce and toss everything together. Fewer dishes, same cozy deliciousness.
🍲 Chicken Pot Pie Pasta Recipe – FAQs and Final Thoughts
Before we wrap things up, let’s walk through some of the most frequently asked questions about this cozy, creamy Chicken Pot Pie Pasta Recipe. Whether you’re wondering about storage, substitutions, or how to lighten it up, this section has you covered.
This Chicken Pot Pie Pasta Recipe is designed to be simple, flexible, and comforting—so don’t be afraid to adjust ingredients or make it your own.
❓ Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes! This Chicken Pot Pie Pasta Recipe is perfect for meal prep. Prepare it a day in advance, let it cool, and store it in an airtight container in the fridge. When reheating, add a splash of milk or chicken broth to help loosen the sauce, as it tends to thicken after chilling.
2. Can I freeze Chicken Pot Pie Pasta?
You can, but with caution. Cream-based pasta dishes can sometimes change in texture after freezing. If freezing, allow the dish to cool completely before transferring to a freezer-safe container. Reheat gently on the stovetop or in the microwave, adding a little extra milk or broth to refresh the creamy sauce.
3. What kind of chicken works best?
This Chicken Pot Pie Pasta Recipe is super forgiving—rotisserie chicken is ideal for quick prep, but leftover roasted or grilled chicken works just as well. Just make sure the chicken is shredded or chopped into bite-sized pieces for easy blending into the sauce.
4. Can I use a different type of pasta?
Absolutely. While wide egg noodles offer a nostalgic, pot-pie-like texture, any pasta you have on hand will work—penne, rotini, shells, or even fusilli. Just remember to adjust the cooking time according to the pasta type you use.
5. Is there a dairy-free version of this recipe?
Yes! You can make this Chicken Pot Pie Pasta Recipe dairy-free by using plant-based milk, dairy-free cream cheese, and a dairy-free cream of chicken soup substitute. The taste will change slightly, but it’s still a hearty and satisfying meal option for those avoiding dairy.
6. How can I make the sauce thicker?
If the sauce feels thin, let it simmer uncovered for a few minutes. You can also whisk together a quick slurry (1 tsp cornstarch + 2 tsp water) and stir it into the sauce to help thicken it quickly.
7. Can I add other vegetables?
Definitely! This Chicken Pot Pie Pasta Recipe is a great way to clean out the fridge. Add-ins like mushrooms, green beans, corn, or even spinach work great. Just make sure your extra veggies are cooked before mixing them into the pasta.
❤️ Wrapping It Up: Why You’ll Love This Chicken Pot Pie Pasta Recipe
There’s something so heartwarming about a creamy, carb-filled meal that brings everyone together—and this Chicken Pot Pie Pasta Recipe is exactly that. It has all the nostalgic flavors of a classic pot pie, but without the work of rolling out a crust or turning on the oven.
Everything comes together in one skillet, making this a one-pan wonder that’s perfect for busy weeknights. It’s fast, it’s flavorful, and it’s endlessly adaptable.
Whether you’re using up leftover chicken, cleaning out the veggie drawer, or just need a reliable dinner idea that pleases the whole family, this Chicken Pot Pie Pasta Recipe is bound to become a regular in your rotation. It’s cozy, creamy, and so easy to make that even the pickiest eaters will be asking for seconds.
If you try this recipe, I’d love to hear how it turned out for you! Did you add extra veggies? Try a different type of pasta? Drop a comment below and share your twist.
And if your family loves this dish as much as mine does, don’t forget to bookmark the recipe—you’ll want to come back to it again and again.
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Chicken Pot Pie Pasta Recipe
Description
Ingredients
- leftover or rotisserie chicken, shredded
- wide egg noodles
- butter
- cream of chicken soup
- cream cheese
- chicken stock
- milk or heavy cream
- peas and carrots, drained
- Salt and pepper to taste
- onion, diced (or onion powder)
- stalk celery, chopped
- garlic, minced (or garlic powder)
- Parmesan cheese for garnish
Instructions
- In a large pot, cook the egg noodles according to the package instructions for 8-9 minutes. Drain and set aside.
- In the same skillet, melt the butter over medium heat. If using, add the diced onion, minced garlic, and chopped celery, cooking until softened and fragrant (about 3-5 minutes).
- Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, and milk (or heavy cream). Stir and cook over medium heat for about 5 minutes, until the mixture is smooth and heated through.
- Add the drained peas and carrots, seasoning with salt and pepper to taste. Stir to combine.
- Add the cooked egg noodles back into the skillet and stir until fully coated with the creamy sauce. Simmer for an additional 3-5 minutes, allowing the pasta to soak up the flavors.
- Serve hot, garnished with a sprinkle of Parmesan cheese, if desired.