Chicken Pot Pie Pasta

Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta transforms the classic comfort food into a creamy, hearty pasta dish. Packed with shredded chicken, veggies, and a rich sauce, it’s a quick and satisfying meal that’s perfect for busy weeknights!

Ingredients:

2 cups leftover or rotisserie chicken, shredded

1 pound (450g) wide egg noodles

3 tablespoons (45g) butter

1 can (10.5 oz / 300g) cream of chicken soup

½ cup (115g) cream cheese

¾ cup (180ml) chicken stock

1 cup (240ml) milk or heavy cream

1 can (15 oz / 425g) 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

Directions:

1. Cook the Noodles:

In a large pot, boil the noodles for 8-9 minutes, or according to the package instructions. Strain and set aside.

2. Prepare the Sauce:

In the same skillet, melt the butter over medium heat.

If using, add the diced onion and minced garlic, and sauté until softened.

3. Combine Ingredients:

Stir in the shredded chicken.

Add the cream of chicken soup, cream cheese, chicken stock, milk or heavy cream, and the drained peas and carrots.

Cook over medium heat for about 5 minutes, stirring regularly, until everything is well combined and heated through.

4. Mix with Pasta:

Add the cooked noodles back to the skillet.

Stir until the pasta is fully coated with the sauce.

5. Simmer and Serve:

Simmer for another 3-5 minutes to let the flavors meld together.

Season with salt and pepper to taste.

Garnish with Parmesan cheese if desired.

Time Estimates:

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Serving Suggestions:

Serve with a side of garlic bread or a fresh green salad.

Add a sprinkle of fresh parsley or chives for extra flavor.

Tips:

Use leftover roasted chicken or rotisserie chicken for a quick and easy option.

For a lighter version, substitute low-fat cream cheese and milk.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

This Chicken Pot Pie Pasta is a comforting, creamy dish that’s sure to become a family favorite. Enjoy!