I once watched my neighbor Carl teach his grandson how to make campfire stew in their backyard. Carl’s an ex-firefighter with a booming laugh, and his version of cooking includes tossing ingredients into a pot with no measurements and trusting your gut.
It was messy, loud, and absolutely joyful. That day stuck with me—not just because of the stew, but because of how food became a way to pass down comfort, stories, and a bit of magic without saying much.
Last weekend, that memory returned as I stood over my stove, stirring up this cozy Chicken Pot Pie Pasta. I’d just returned from a quick visit to my cousin’s, where I brought home way too much leftover rotisserie chicken. It reminded me of Carl’s approach—use what you’ve got, feed the people you love, and let it come together naturally.
This dish doesn’t need a pastry crust to deliver all the classic comfort of pot pie. Wide egg noodles soak up a creamy sauce, while tender chicken, peas, and carrots bring that familiar heartiness. It’s unfussy, flexible, and perfect for a weeknight dinner or sharing with someone who needs a little warmth in their day.
Short Description
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.
Key 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
Optional Add-ins 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
Tools Needed
- Large skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Cooking Instructions
Step 1: Boil the noodles
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook for 8–9 minutes or until al dente. Drain and set aside.
Step 2: Sauté aromatics (if using)
In a large skillet, melt butter over medium heat. Add diced onion, garlic, and chopped celery, sautéing for 3–4 minutes until soft and fragrant.
Step 3: Make the sauce
Stir in the shredded chicken, cream of chicken soup, cream cheese, chicken stock, and milk or heavy cream. Mix until the sauce is smooth and the cream cheese has melted.
Step 4: Add vegetables
Stir in the drained peas and carrots. Let everything simmer for about 5 minutes, stirring often to keep the sauce from sticking.
Step 5: Combine pasta and sauce
Return the cooked noodles to the skillet. Gently fold the noodles into the creamy mixture until evenly coated.
Step 6: Simmer and serve
Let the pasta simmer for another 3–5 minutes so the flavors meld together. Season with salt and pepper to taste. Garnish with Parmesan cheese if desired, and serve hot.
Why You’ll Love This Recipe
One-pot magic – Easy cleanup and fewer dishes
Uses leftovers – Perfect for repurposing rotisserie chicken
Ultra-creamy – Cream cheese and soup create a silky sauce
Customizable – Toss in your favorite veggies or herbs
Kid-friendly – Mild, comforting flavors that everyone will enjoy
Mistakes to Avoid & Solutions
1. Sauce too thick or gloopy?
If your sauce is too thick, add extra milk or chicken stock one tablespoon at a time until you reach a smooth consistency.
2. Sauce too thin?
Let it simmer a bit longer uncovered or add 1–2 tablespoons of cream cheese to thicken it up.
3. Overcooked noodles?
Always cook pasta just until al dente. Overcooked noodles will break down when stirred into the sauce.
4. Cream cheese won’t melt smoothly?
Make sure your cream cheese is at room temperature. Cold cheese clumps in hot sauce.
5. Bland flavor?
Season at each step—especially the aromatics and sauce. Add herbs like thyme or a dash of garlic powder if needed.
Serving and Pairing Suggestions
Serve Chicken Pot Pie Pasta hot from the skillet as a satisfying main dish. It pairs well with:
– A crisp green salad with lemon vinaigrette
– Buttery garlic bread or soft dinner rolls
– A side of roasted Brussels sprouts or steamed green beans
– Sparkling water with lemon, or a light Chardonnay for grown-ups
This dish works well plated individually or served family-style in a big bowl at the table.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce. Microwave in 30-second bursts, stirring in between, until hot.
FAQs
1. Can I use other types of pasta?
Yes! Penne, rotini, or fusilli all work, but wide egg noodles soak up sauce beautifully and mimic pot pie texture.
2. What can I use instead of cream of chicken soup?
You can make your own quick roux with butter, flour, and chicken stock, then stir in a bit of cream or milk.
3. Can I make this dairy-free?
Absolutely. Use plant-based butter, non-dairy milk, and a dairy-free cream cheese alternative.
4. Is it okay to skip the cream cheese?
You can, but the sauce will be thinner. Consider adding a cornstarch slurry or a bit more cream of chicken soup.
5. How do I add more vegetables?
Stir in steamed broccoli, sautéed mushrooms, corn, or even baby spinach just before serving for added nutrition.
Tips & Tricks
– Toast the egg noodles in butter for 2–3 minutes before boiling to give them a richer flavor.
– Use fresh parsley or thyme for a touch of brightness at the end.
– If using raw chicken, dice and cook it in the butter before adding other ingredients.
– For extra flavor, add a splash of white wine with the broth.
– Let the dish rest for 5 minutes after cooking so the sauce thickens slightly.
Recipe Variations
Creamy Mushroom Twist
Swap peas and carrots for sautéed mushrooms and spinach. Use cream of mushroom soup instead of chicken. Garnish with a touch of truffle oil or shaved Parmesan.
Spicy Buffalo Chicken Version
Use buffalo rotisserie chicken and add 1–2 tablespoons of hot sauce to the sauce. Top with blue cheese crumbles and chopped celery before serving.
Southwest-Style Pasta
Swap peas and carrots with corn and black beans. Use a cheddar base, add cumin and chili powder to the sauce, and top with crushed tortilla chips.
Broccoli Cheddar Version
Stir in steamed broccoli florets and use sharp cheddar instead of cream cheese. Top with extra cheese and broil for 2 minutes for a crusty finish.
Final Thoughts
This one reminds me that comfort doesn’t always need a ceremony. Sometimes, it’s just a quiet skillet bubbling on the stove while you shuffle around in socks, folding laundry and checking the mail. It’s handing someone a warm bowl and watching them pause between bites, not because they’re full—but because it’s hitting a spot they didn’t realize was empty.
That’s what this Chicken Pot Pie Pasta does. It’s familiar in the best way, like an old story told a little differently. And every now and then, it’s all anyone needs.
Chicken Pot Pie Pasta
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
- Bring a pot of salted water to a boil. Cook the egg noodles for 8–9 minutes until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, garlic, and celery. Cook for 3–4 minutes until soft and fragrant.
- Stir in shredded chicken, cream of chicken soup, cream cheese, chicken stock, and milk or cream. Mix until smooth and creamy.
- Stir in peas and carrots. Simmer for 5 minutes, stirring often to prevent sticking.
- Add cooked noodles to the skillet. Gently fold into the sauce until fully coated.
- Let simmer for 3–5 minutes. Season with salt and pepper. Garnish with Parmesan cheese if desired and serve warm.
