Chicken Pot Pie Pasta

If you love comfort food and crave the homestyle flavors of a classic chicken pot pie, then this Chicken Pot Pie Pasta recipe is for you! This dish combines savory, tender chicken, creamy sauce, and hearty egg noodles, creating a quick and comforting meal perfect for busy weeknights.

Chicken Pot Pie Pasta is a fusion of chicken pot pie’s cozy, savory filling and the hearty satisfaction of pasta. By using wide egg noodles instead of a pie crust, this recipe offers a creamy and satisfying dish that’s simple to make and ready in just 30 minutes.

1. Chicken: Rotisserie or leftover chicken is ideal for a quick meal, but freshly cooked chicken breasts or thighs also work well. The chicken absorbs the sauce and enhances the dish’s savory flavor.
2. Egg Noodles: These wide, chewy noodles are perfect for creamy sauces, providing a soft base that holds up well. You can use other pasta types, but egg noodles are highly recommended for their flavor and texture.
3. Creamy Sauce Ingredients: Butter, cream of chicken soup, and cream cheese form the base. Together, they create a rich, velvety sauce that brings the dish together.
4. Milk or Heavy Cream: Adds richness and helps achieve the perfect creamy consistency. Heavy cream gives a thicker sauce, while milk keeps it lighter.
5. Peas and Carrots: These classic veggies add texture, color, and a sweet, earthy flavor. Canned, frozen, or fresh options all work well in this recipe.

1. Boil the Egg Noodles

• Bring a large pot of salted water to a boil, add wide egg noodles, and cook until al dente (about 8-9 minutes). Drain and set aside.

2. Prepare the Sauce Base

• Melt 3 tablespoons of butter in a skillet over medium heat. If using onions or garlic, sauté them for 2-3 minutes until fragrant.
• Add shredded chicken and let it warm through.

3. Make the Creamy Sauce

• Add 1 can of cream of chicken soup, ½ cup of cream cheese, and ¾ cup of chicken stock to the skillet. Stir until smooth, then add 1 cup of milk or heavy cream, cooking until the sauce thickens.

4. Add Vegetables

• Stir in 1 can of drained peas and carrots.

5. Combine Noodles and Sauce

• Add the noodles to the skillet, stirring until coated with the sauce.

6. Simmer and Adjust

• Let the pasta simmer on low heat for 3-5 minutes. Adjust the seasoning with salt and pepper as needed.

7. Garnish and Serve

• For extra flavor, garnish with Parmesan cheese and serve with garlic bread or a crisp salad for a complete meal.

Add Different Vegetables

Try corn, green beans, or diced potatoes for added flavor and texture.

Meat Alternatives

Substitute chicken with turkey, ham, or even beef, or add tofu or chickpeas for a vegetarian option.

Alternate Pasta Types

Use penne, rotini, or even gluten-free pasta if preferred.

Spice it Up

Add fresh herbs like thyme or parsley, or a pinch of red pepper flakes for extra flavor.

Healthier Options

Opt for low-fat dairy, add more vegetables like spinach or broccoli, or use non-dairy milk alternatives.

Storing in the Fridge

Store in an airtight container in the fridge for up to 3 days.

Reheating

Reheat on the stovetop over low heat, adding a splash of milk or stock to maintain creaminess.

Freezing

Freeze in a freezer-safe container. Thaw overnight in the fridge before reheating.

• Garlic Bread: Perfectly crispy garlic bread is the ideal side for this creamy pasta.
• Fresh Salad: A crisp salad with vinaigrette balances the rich flavors.
• Roasted Vegetables: Roasted Brussels sprouts, asparagus, or green beans make a tasty side.

1. Can I make this dish ahead of time?
   Yes, prepare and store in the fridge for up to 3 days. Reheat gently with a bit of milk or stock.
2. How can I make this recipe gluten-free?
   Substitute with gluten-free pasta and gluten-free cream of chicken soup.
3. Can I use other types of chicken?
   Yes, grilled, poached, or even fried chicken works, as do leftover turkey or ham.
4. Can I use canned vegetables?
   Absolutely! Just drain them well before adding.
5. What if the sauce is too thick?
   Add chicken stock or milk gradually to thin the sauce as needed

Chicken Pot Pie Pasta

Chicken Pot Pie Pasta combines the creamy, comforting flavors of a classic chicken pot pie with the ease of a pasta dish. This one-pot meal is filled with tender chicken, mixed vegetables, and pasta in a rich, savory sauce. It’s a quick and easy way to enjoy the flavors of pot pie without the pie crust and makes for a perfect family-friendly dinner.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American, Comfort Food

Servings 6

Calories 450 kcal

Equipment

• Large pot or deep skillet with lid
• Wooden spoon or spatula
• Measuring Cups and Spoons

Ingredients

  

• 2 cups uncooked pasta penne, rotini, or bowtie work well
• 1 lb chicken breast or thighs cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion diced
• 2 cloves garlic minced
• 1 cup frozen mixed vegetables peas, carrots, corn
• 3 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary optional
• Fresh parsley for garnish (optional)

Instructions

 

• Cook the chicken:
• Heat olive oil or butter in a large pot or deep skillet over medium heat. Add the chicken, season with salt and pepper, and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the pot and set aside.
• Sauté aromatics:
• In the same pot, add the diced onion and sauté for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute until fragrant.
• Add pasta and broth:
• Add the uncooked pasta to the pot, along with the chicken broth, thyme, and rosemary (if using). Stir well and bring to a gentle boil. Cover, reduce heat to medium-low, and cook for about 10-12 minutes, stirring occasionally until the pasta is al dente.
• Stir in vegetables and cream:
• Once the pasta is cooked, add the frozen vegetables, heavy cream, and cooked chicken back to the pot. Stir well and cook for an additional 5-7 minutes until the vegetables are tender and the sauce has thickened.
• Add cheese and season:
• Stir in the grated Parmesan cheese and adjust seasoning with additional salt and pepper, if needed. Cook for another 1-2 minutes to allow the flavors to meld.
• Serve:
• Garnish with fresh parsley if desired, and serve warm.

Video

Notes

• For a lighter version, use milk instead of heavy cream and replace Parmesan with a low-fat cheese.
• Customize the vegetables by adding mushrooms, broccoli, or green beans.
• This dish can be stored in the refrigerator for up to 3 days; reheat in a skillet or microwave, adding a little extra cream or broth if needed.
• You can substitute rotisserie chicken to save time; just add it in Step 4.

Keyword Chicken Pot Pie Pasta