Chicken Pot Pie Pasta
Transforming your favorite Chicken Pot Pie into a creamy, dreamy pasta dish is not only simple but also a comforting way to enjoy dinner. This recipe is perfect for those busy nights when you crave a hearty, home-cooked meal without spending hours in the kitchen. Using leftover or rotisserie chicken, you can create a delicious and satisfying dish that your family will adore.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 generous portions 1x
Ingredients
- 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
For Extra Flavor (Optional)
- 1 medium onion, diced (or use onion powder)
- 1 stalk celery, chopped
- 2 cloves garlic, minced (or use garlic powder)
- Parmesan cheese for garnish
Instructions
1. Cook pasta
Boil your egg noodles in a large skillet for 8-9 minutes until perfectly tender. Drain and set them aside.
2. Sauté for flavor
In the same skillet, melt butter over medium heat. Toss in onion and garlic, if you’re using them, for that aromatic kick.
3. Mix it all
Add your shredded chicken to the skillet. Stir in cream of chicken soup, cream cheese, chicken stock, milk, peas, and carrots. Let it all cook together for about 5 minutes, stirring occasionally.
4. Bring it together
Return the cooked noodles to the skillet, mixing them all into the creamy sauce. Let it simmer for a lovely 3-5 minutes.
5. Enjoy and savor
Serve this delightful pasta warm. Don’t forget the Parmesan sprinkle for that special touch!
Notes
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Servings
6 generous portions
Nutrient Tip
Each serving is an indulgent mix of protein-packed chicken and creamy goodness perfect for a cozy meal.
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