Go Back
Creamy chicken pot pie pasta with bowtie noodles, peas, carrots, and corn in a white bowl on a rustic wood surface.
Olivia

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main
Cuisine: American
Calories: 420
Ingredients Method Notes

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

Method
 

  1. Cook the pasta in salted water until just al dente. Drain and set aside.
  2. Sauté the onion in butter over medium heat until soft. Add garlic and cook 1 minute.
  3. Stir in the soup and milk to create the sauce. Simmer gently.
  4. Add veggies and chicken to the skillet. Cook for 5–7 minutes until heated through.
  5. Fold in the cooked pasta and mix until evenly coated. Season with salt, pepper, and optional herbs.
  6. 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