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Chicken Pot Pie Pasta

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.
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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.