Description
Chicken Pot Pie Pasta is a creamy, comforting dish that transforms the classic chicken pot pie into a rich and hearty pasta. With leftover or rotisserie chicken, wide egg noodles, and a creamy sauce made with cream of chicken soup, cream cheese, and peas, this recipe offers a quick and easy solution for busy weeknights. Ready in just 30 minutes, it’s a family-friendly favorite that’s both satisfying and full of flavor.
Ingredients
- 2 cups leftover or rotisserie chicken
- 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 Ingredients for More Flavor:
- 1 medium onion, diced (or onion powder)
- 1 stalk celery, chopped
- 2 cloves garlic, minced (or garlic powder)
- Parmesan cheese for garnish
Instructions
- Boil the noodles in a large skillet for 8-9 minutes, following package instructions. Drain and set aside.
- In the same skillet, melt butter over medium heat. Sauté onion and garlic (if using) for a few minutes until softened.
- Stir in shredded chicken, then add cream of chicken soup, cream cheese, chicken stock, milk (or heavy cream), peas, and carrots. Cook for 5 minutes, stirring regularly.
- Add cooked pasta to the skillet and mix until fully combined.
- Let the dish simmer for another 3-5 minutes to blend flavors. Serve and enjoy!
Notes
- For a richer flavor, sprinkle Parmesan cheese into the sauce.
- Toasted breadcrumbs can add a nice crunch on top.
- You can customize the vegetables to your liking (try green beans, corn, or mushrooms).
- For a spicier version, add a pinch of red pepper flakes or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Comfort Food, Pasta
- Method: Stovetop
- Cuisine: American
