Chicken Pot Pie Pasta Recipe
Creamy, comforting, and quick to make, this Chicken Pot Pie Pasta Recipe brings all the cozy flavors of a classic pot pie in an easy one-pot pasta version.
Ingredients
- 3 cups cooked shredded chicken rotisserie works great
- 8 oz egg noodles or short pasta
- 1 tablespoon butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups frozen mixed vegetables
- 1 can cream of chicken soup or homemade equivalent
- ¾ cup milk or cream
- Salt and pepper to taste
- Optional: parsley thyme, shredded cheese
Instructions
- Cook the pasta in salted water until just al dente. Drain and set aside.
- Sauté the onion in butter over medium heat until soft. Add garlic and cook 1 minute.
- Stir in the soup and milk to create the sauce. Simmer gently.
- Add veggies and chicken to the skillet. Cook for 5–7 minutes until heated through.
- Fold in the cooked pasta and mix until evenly coated. Season with salt, pepper, and optional herbs.
- Serve warm. Garnish with fresh parsley or cheese if desired.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 420 kcal |
| Protein | 26 g |
| Carbohydrates | 38 g |
| Sugars | 5 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Fiber | 3 g |
| Sodium | 820 mg |
| Cholesterol | 85 mg |