Description
Craving the creamy comfort of chicken pot pie but need a quicker dinner solution? Try Chicken Pot Pie Pasta! This easy recipe combines tender chicken, vegetables, and a rich, creamy sauce with wide egg noodles for a cozy, satisfying meal that’s ready in just 30 minutes.
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
- Cook Noodles: In a large skillet, boil the noodles for 8-9 minutes, following the package instructions. Once cooked, strain and set aside.
- Prepare Sauce: In the same skillet, melt the butter over medium heat. Add diced onion and minced garlic (if using) and simmer until the onions soften.
- Combine Ingredients: Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk (or cream), peas, and carrots. Cook over medium heat for 5 minutes, stirring regularly until the sauce thickens.
- Add Pasta: Add the cooked noodles back into the skillet and stir until the pasta is fully coated with the sauce.
- Simmer: Let the pasta simmer for 3-5 minutes, then serve hot and enjoy!
Notes
- You can easily customize this dish by adding extra vegetables, different cheeses, or a variety of pasta shapes.
- For a gluten-free version, use gluten-free pasta and check that the cream of chicken soup is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food, Pasta
- Method: Stovetop
- Cuisine: American
