Description
This Chicken Pot Pie Pasta combines the comfort of a classic chicken pot pie with creamy pasta for an easy, one-pan meal. Using rotisserie or leftover chicken, it’s perfect for busy nights and full of comforting flavors.
Ingredients
- 2 cups cooked chicken, shredded (leftover or rotisserie)
- 1 lb wide egg noodles
- 3 tbsp butter
- 1 can (10.5 oz) cream of chicken soup
- ½ cup cream cheese, softened
- ¾ cup chicken stock
- 1 cup milk or heavy cream
- 1 can peas and carrots, drained
- Salt and pepper, to taste
Optional Ingredients for Extra Flavor:
- 1 medium onion, diced (or ½ tsp onion powder)
- 1 stalk celery, chopped
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- Parmesan cheese, for garnish
Instructions
1️⃣ Cook the pasta: In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions, about 8-9 minutes, until al dente. Drain and set aside.
2️⃣ Sauté vegetables: In the same pot, melt the butter over medium heat. If using, add the diced onion, celery, and garlic, and sauté until softened and fragrant, about 3 minutes.
3️⃣ Make the sauce: Stir in the shredded chicken, cream of chicken soup, cream cheese, chicken stock, milk or heavy cream, and drained peas and carrots. Season with salt and pepper. Cook, stirring occasionally, over medium heat for about 5 minutes until the sauce is creamy and well combined.
4️⃣ Combine pasta and sauce: Add the cooked pasta back to the pot, stirring until fully coated with the sauce. Let the pasta simmer in the sauce for another 3-5 minutes, allowing the flavors to meld.
5️⃣ Serve: Garnish with a sprinkle of Parmesan cheese, if desired, and serve hot. Enjoy!
Notes
- Add a Crunch: For a true pot pie experience, serve with a sprinkle of crushed crackers or buttery breadcrumbs on top.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4