Chicken Pot Pie Pasta combines the creamy comfort of a pot pie with the ease of pasta. It’s hearty, flavorful, and ready in one skillet—ideal for quick dinners using leftover or rotisserie chicken.
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
Instructions
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Bring a pot of salted water to a boil. Cook the egg noodles for 8–9 minutes until al dente. Drain and set aside.
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In a large skillet, melt butter over medium heat. Add onion, garlic, and celery. Cook for 3–4 minutes until soft and fragrant.
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Stir in shredded chicken, cream of chicken soup, cream cheese, chicken stock, and milk or cream. Mix until smooth and creamy.
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Stir in peas and carrots. Simmer for 5 minutes, stirring often to prevent sticking.
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Add cooked noodles to the skillet. Gently fold into the sauce until fully coated.
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Let simmer for 3–5 minutes. Season with salt and pepper. Garnish with Parmesan cheese if desired and serve warm.