Chicken Pot Pie Pasta Recipe
Description
This Chicken Pot Pie Pasta Recipe combines the classic, nostalgic flavors of a traditional chicken pot pie with the creamy comfort of a one-pan pasta dish. Featuring tender shredded chicken, hearty vegetables, and a rich, savory sauce, it’s everything you love about pot pie—without the crust or the hassle.Perfect for busy weeknights or as a creative way to use up leftover chicken, this Chicken Pot Pie Pasta Recipe comes together quickly and delivers big on flavor. The creamy texture and cozy ingredients make it feel like a warm hug in a bowl—simple, satisfying, and sure to become a family favorite.
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
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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.