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Chicken Pot Pie Pasta

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This Chicken Pot Pie Pasta is a hearty, creamy dish that brings the comforting flavors of a classic chicken pot pie into a simple pasta recipe. Featuring tender rotisserie chicken, wide egg noodles, and a velvety sauce made from cream cheese, milk or heavy cream, and cream of chicken soup, it’s the ultimate weeknight dinner that feels like a warm hug. The addition of peas and carrots adds a touch of color and nutrition, while optional ingredients like garlic, onion, and Parmesan cheese provide opportunities to customize the flavor. Perfect for busy nights or lazy weekends, this one-pan meal is as quick to make as it is delicious.

Ingredients

Scale
  • 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 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 egg noodles in a large skillet for 8-9 minutes, according to the package instructions. Strain the noodles and set aside.

In the same skillet, melt the butter over medium heat. If using, add diced onion and minced garlic, and sauté until fragrant.

Add the shredded chicken to the skillet. Stir in the cream of chicken soup, cream cheese, chicken stock, milk or heavy cream, and the peas and carrots. Cook over medium heat for about 5 minutes, stirring regularly, until the mixture is well combined.

Return the cooked noodles to the skillet and mix thoroughly until the noodles are evenly coated in the sauce.

Let the dish simmer for another 3-5 minutes, allowing the flavors to meld together. Adjust salt and pepper to taste.

Serve warm, garnished with Parmesan cheese if desired.

Notes

  • Time-Saving Tips:
    • Use rotisserie chicken to cut down on prep time. If you’re starting with raw chicken, poach or bake it in advance.
    • Canned or frozen peas and carrots make preparation easy, but feel free to use fresh vegetables for a more vibrant flavor.
  • Storage:
    • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or chicken stock to maintain the creamy texture.
    • This dish can be frozen for up to 2 months. Thaw overnight before reheating.
  • Dietary Adaptations:
    • Make it vegetarian by substituting the chicken with mushrooms or a plant-based alternative and using vegetable stock.
    • For a gluten-free version, use gluten-free pasta and ensure all canned ingredients are certified gluten-free.
  • Customization Ideas:
    • Add crispy bacon or ham for extra protein and smoky flavor.
    • Adjust the spice level with chili flakes or hot sauce for a bit of heat.

Find it online: https://claradelish.com/chicken-pot-pie-pasta/