Quick Benefits
- One-pot wonder: Combines all the cozy comfort of chicken pot pie in an easy pasta form.
- Time-saving: Perfect use for leftover or rotisserie chicken.
- Family-friendly: Creamy, cheesy, and loaded with veggies—kids and adults love it alike.
- Customizable: Add or swap vegetables, use milk or cream, and spice it up to your liking.
Essential Ingredients
- 2 cups leftover or rotisserie chicken, shredded
- 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: 1 medium onion (diced), 1 stalk celery (chopped), 2 cloves garlic (minced)
- Optional garnish: Parmesan cheese
Preparation Steps
- Cook the Pasta
Boil egg noodles according to package directions (about 8–9 minutes). Drain and set aside. - Sauté the Base
In a large skillet, melt butter over medium heat. Sauté optional onion, celery, and garlic until soft and fragrant. - Build the Sauce
Add chicken, cream of chicken soup, cream cheese, chicken stock, milk/cream, and peas and carrots. Stir well. - Combine Everything
Stir in the cooked pasta and simmer for 3–5 minutes until everything is warmed through and well coated. - Serve & Garnish
Serve hot and garnish with Parmesan cheese if desired.
Health Benefits
- Protein-rich: Chicken and cheese provide a solid source of protein.
- Vegetable boost: Peas and carrots add fiber, vitamins A and C.
- Comforting but balanced: Cream-based sauce satisfies cravings, while added veggies and herbs keep it wholesome.
Serving Suggestions
- Top with fresh Parmesan and a sprinkle of black pepper or parsley.
- Pair with a crisp garden salad or steamed green beans for a refreshing contrast.
- Add a warm dinner roll or garlic bread on the side for extra comfort.
Creative Variations
- Spicy Twist: Add red pepper flakes or chopped jalapeños.
- Veggie-Heavy: Add corn, mushrooms, or spinach.
- Cheesy Boost: Stir in shredded cheddar or Monterey Jack for a melty finish.
- Crusty Topping: Bake with crushed Ritz crackers or buttery breadcrumbs on top for a true “pot pie” feel.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of milk or broth to revive the sauce.
- Freeze without noodles (sauce only) for best texture, up to 2 months.
Pro Tips
- Use room-temperature cream cheese for a smoother sauce.
- Add the noodles last to avoid overcooking and sogginess.
- For more flavor, season the sauce with thyme or poultry seasoning.
Frequently Asked Questions
Q: Can I use a different pasta shape?
A: Yes! Penne, rotini, or fusilli all work well—just ensure it holds the sauce.
Q: Is there a dairy-free version?
A: Substitute dairy-free cream cheese and coconut milk, and use a dairy-free cream soup alternative.
Q: Can I bake this dish?
A: Definitely! After mixing, transfer to a baking dish, top with cheese or breadcrumbs, and bake at 375°F for 15–20 minutes.
Chicken Pot Pie Pasta
This comforting Chicken Pot Pie Pasta brings all the flavors of the classic dish into a creamy, one-pot pasta meal. Loaded with shredded chicken, tender noodles, vegetables, and a rich sauce, it’s the perfect quick-fix for busy weeknights or when you’re craving cozy comfort food without the fuss of making a pie crust. It’s creamy, hearty, and full of nostalgic flavor—just like your favorite pot pie, but easier!
- Total Time: 30 minutes
Ingredients
2 cups leftover or rotisserie chicken
1 pound wide egg noodles
3 tablespoons butter
1 can cream of chicken soup
1/2 cup cream cheese
3/4 cup chicken stock
1 cup milk or heavy cream
1 can peas and carrots, drained
Salt and pepper to taste
1 medium onion, diced (optional)
1 stalk celery, chopped (optional)
2 cloves garlic, minced (optional)
Parmesan cheese for garnish (optional)
Instructions
In a large skillet, bring a pot of water to a gentle boil and add the wide egg noodles. Cook them for about 8-9 minutes, or until al dente, following the package instructions. Once done, strain the noodles and set them aside.
Now, in the same skillet, melt the butter over medium heat. If you desire a bit more flavor, toss in the diced onion and minced garlic and allow them to simmer gently until fragrant. Next, stir in the shredded chicken, followed by the cream of chicken soup, cream cheese, chicken stock, milk or cream, and finally the drained peas and carrots. Allow this delightful mixture to cook over medium heat for approximately 5 minutes, stirring regularly to combine everything beautifully.
Now it’s time to bring it all together! Add the cooked pasta back into the skillet and stir until the noodles are fully coated in that luscious sauce. Let everything simmer together for another 3-5 minutes to marry those lovely flavors. Serve this heartwarming dish hot and enjoy every comforting bite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / One-Pot Meal
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 350 kcal per serving
