If you love the cozy, creamy goodness of a classic chicken pot pie but don’t want to fuss with pie crust, you’re going to fall head over heels for Chicken Pot Pie Pasta. This comforting one-pot dish delivers all the creamy, veggie-packed, savory flavors of the traditional pot pie—just with a fun and easy pasta twist. No rolling pins, no baking—just hearty, soul-warming food made for busy weeknights.
Trending for its convenience and comfort factor, this dish has become a favorite among home cooks, especially when the craving for something warm and satisfying hits. Whether you’re feeding your family or prepping a weeknight meal, Chicken Pot Pie Pasta is the answer.
Why You’ll Love This Chicken Pot Pie Pasta Recipe
- One Pot Wonder – Fewer dishes, less mess, and fast cleanup.
- All the Comfort, None of the Crust – No pastry needed, but still ultra-creamy and rich.
- Family-Friendly – Kids and adults alike devour this.
- Freezer-Friendly – Great for batch cooking and make-ahead meals.
- Quick & Customizable – Done in under 30 minutes and easy to tweak with what you have on hand.
Ingredients Needed for Perfect Chicken Pot Pie Pasta
Here are the key ingredients that bring this comforting pasta dish to life:
- Cooked Chicken – The protein powerhouse; use rotisserie for convenience and added flavor.
- Egg Noodles – These tender noodles soak up the creamy sauce and give a classic pot pie texture.
- Cream of Chicken Soup – Forms the creamy base, rich and savory.
- Frozen Mixed Vegetables – Adds color, texture, and nutrients without the hassle of chopping.
- Milk or Cream – Makes the sauce silky and smooth with just the right richness.
- Butter & Onion – Builds a flavorful foundation for the sauce.
- Herbs & Seasonings – A pinch of thyme, salt, and pepper takes the dish from basic to crave-worthy.
Step-by-Step Instructions to Make Chicken Pot Pie Pasta
- Cook the Pasta
Boil egg noodles according to the package directions. Drain and set aside. - Sauté Aromatics
In a large skillet or pot, melt butter over medium heat. Add chopped onion and sauté until translucent (about 3–4 minutes). - Add Cream Base
Stir in cream of chicken soup, milk (or cream), and seasonings. Let simmer until heated through and slightly thickened. - Toss in Veggies & Chicken
Add frozen mixed vegetables and cooked chicken. Cook for 5–7 minutes until everything is warmed and combined. - Mix with Pasta
Fold in the cooked noodles and stir until fully coated in the creamy sauce. - Garnish & Serve
Sprinkle fresh chopped parsley on top before serving.
Expert Tip: For extra creaminess, stir in a handful of shredded cheddar cheese just before serving.
Recipe Tips & Variations
- Make It Cheesier: Add grated parmesan or cheddar for an extra flavor punch.
- Go Low-Carb: Substitute pasta with spiralized zucchini or cooked cauliflower florets.
- Add Crunch: Top with crushed butter crackers or crispy fried onions.
- Spice It Up: Add red pepper flakes or a dash of cayenne for subtle heat.
- Dairy-Free Option: Use plant-based milk and a dairy-free creamy soup alternative.
How to Store & Reheat
To Store:
Place leftovers in an airtight container and refrigerate for up to 4 days.
To Freeze:
Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat:
Microwave in 30-second intervals, stirring in between, or reheat in a covered skillet with a splash of milk to keep it creamy.
Similar Recipes You’ll Love
If you’re a fan of creamy, hearty pasta dishes like this Chicken Pot Pie Pasta, you’ll definitely want to try these irresistible recipes next:
- Creamy Loaded Bacon Cheeseburger Alfredo Pasta – A rich and cheesy twist on a fast-food favorite.
- Cowboy Butter Chicken Pasta – Bold, buttery flavors wrapped around tender chicken and pasta.
- Creamy Velveeta Beef Pasta with Bowtie Noodles – Comfort food at its finest with a velvety cheese sauce and hearty beef.
These dishes are perfect for busy nights when you need something quick, creamy, and crowd-pleasing.
Frequently Asked Questions (FAQ)
Can I use canned chicken for this recipe?
Yes! Canned chicken works great in a pinch. Just drain it well before adding.
What kind of pasta works best?
Egg noodles are classic, but rotini or shells work well too since they hold sauce nicely.
Is there a way to make this vegetarian?
Absolutely—just skip the chicken and use a plant-based cream soup. Add extra veggies or chickpeas for protein.
Can I bake this for a casserole-style dish?
Yes! Transfer everything to a baking dish, top with crushed crackers or cheese, and bake at 350°F for 15–20 minutes.
Whether you’re after quick comfort food or a family dinner that hits all the cozy notes, Chicken Pot Pie Pasta is a creamy, satisfying win. With minimal effort and pantry staples, you can enjoy the nostalgic flavor of pot pie in an easy pasta form. Try it tonight and let your taste buds thank you!
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Chicken Pot Pie Pasta
Ingredients
- 12 oz egg noodles
- 2 tbsp butter
- 1 small onion chopped
- 2 garlic cloves minced
- 2 cups cooked shredded chicken
- 1½ cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- ½ cup milk or heavy cream
- ½ tsp dried thyme optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute more.
- Stir in cream of chicken soup, broth, milk, thyme, salt, and pepper. Simmer until slightly thickened (about 5–7 minutes).
- Add cooked chicken and frozen vegetables. Stir and simmer until heated through.
- Add cooked noodles and toss to combine.
- Garnish with chopped parsley and serve warm.