Chicken Pot Pie Pasta Recipe

Why You’ll Love This Recipe

This Chicken Pot Pie Pasta is the perfect solution for busy weeknights when you crave something comforting but don’t have time to make a full pot pie from scratch. The rich and creamy sauce blends perfectly with the wide egg noodles, making each bite feel indulgent and cozy. The addition of peas and carrots adds that traditional pot pie flavor, while the shredded chicken makes the dish hearty enough to be a complete meal. Plus, it’s customizable! Add more vegetables, use different cheeses, or even switch out the pasta for a different variety. This recipe is a great way to reinvent the classic flavors you know and love.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large skillet, boil the noodles for 8-9 minutes, following the package instructions. Once cooked, strain the noodles and set them aside.
2. In the same skillet, melt the butter over medium heat. If you’re using fresh onion and garlic, add them now and simmer until the onions soften.
3. Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk/cream, peas, and carrots. Cook over medium heat for about 5 minutes, stirring regularly until the sauce begins to thicken.
4. Add the cooked pasta back to the skillet and stir until the pasta is fully incorporated into the sauce.
5. Let the pasta simmer for another 3-5 minutes, then serve and enjoy!

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetables: You can add more vegetables, such as corn, green beans, or mushrooms, to enhance the flavor and texture of the dish.
• Cheese: For an extra cheesy version, stir in some shredded cheddar or mozzarella along with the cream cheese.
• Pasta: Swap out the wide egg noodles for other pasta shapes like penne or rigatoni for a fun twist on the dish.
• Spices: Add a pinch of thyme, rosemary, or poultry seasoning to elevate the flavors further and bring that traditional pot pie taste.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
• Reheating: To reheat, simply warm the pasta on the stove over low heat, adding a splash of milk or chicken stock to loosen up the sauce. You can also reheat it in the microwave, stirring every 1-2 minutes to ensure even heating.

FAQs

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply use gluten-free pasta and ensure that the cream of chicken soup is gluten-free. Some brands offer gluten-free options for cream soups, so be sure to check the label.

Can I use a different type of protein instead of chicken?

Yes! If you don’t have chicken on hand, feel free to use turkey or even cooked sausage as a substitute. This dish can be quite versatile in terms of protein choices.

Is it necessary to use cream cheese?

While cream cheese adds a rich and creamy texture, you can substitute it with sour cream or a bit more heavy cream if you prefer. This will still give you a creamy result but with a slightly different flavor.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and noodles in advance and store them separately in the fridge. When you’re ready to eat, simply combine them and heat through, adding more liquid if needed.

Can I freeze Chicken Pot Pie Pasta?

Yes, you can freeze this dish. Let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and then warm on the stove.

Can I use fresh vegetables instead of canned?

Absolutely! Fresh vegetables like carrots and peas can be sautéed along with the chicken or added directly to the sauce, just make sure they are cooked through before adding the pasta.

What can I serve this with?

This dish is hearty enough to stand alone, but if you’d like to serve it with something, a side salad or garlic bread would pair perfectly with the creamy pasta.

How can I thicken the sauce?

If you find the sauce is too thin, you can thicken it by adding a bit of cornstarch or flour. Simply mix a tablespoon of cornstarch with a bit of cold water and stir it into the sauce. Let it simmer until it thickens.

Can I use a different type of pasta?

Yes! While wide egg noodles work great, you can use any kind of pasta you like. Penne, rotini, or fusilli are all great alternatives.

How do I know when the pasta is done simmering?

You’ll know the pasta is done simmering when the sauce has thickened to your desired consistency and the pasta is fully coated in the creamy sauce. This should take about 3-5 minutes.

Conclusion

This Chicken Pot Pie Pasta is the perfect recipe for when you’re craving the comforting flavors of a classic chicken pot pie but don’t want to spend hours in the kitchen. With just a few simple ingredients, you can have a rich, creamy pasta dish that’s both satisfying and quick to prepare. Whether you’re using up leftovers or feeding the whole family, this dish is sure to be a new favorite in your dinner rotation.