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Chicken Pot Pie Pasta

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This Chicken Pot Pie Pasta is the ultimate comfort food, combining the creamy, hearty flavors of a classic chicken pot pie with the simplicity of a one-pan pasta dish. With tender chicken, rich sauces, mixed vegetables, and egg noodles, this meal comes together in just 30 minutes—perfect for busy weeknights!

Ingredients

  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of celery soup
  • 2 cans (12.5 oz each) cooked chicken, drained (or 2 cups shredded rotisserie chicken)
  • 1 package (12 oz) frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 package (12 oz) egg noodles
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Salt and pepper, to taste

Instructions

Cook the Egg Noodles:

  • Bring a large pot of salted water to a boil.
  • Cook the egg noodles according to package instructions until al dente.
  • Drain and set aside.

2. Prepare the Sauce:

  • In a large pan over medium heat, combine the cream of chicken, cream of mushroom, and cream of celery soups.
  • Stir well until fully blended and smooth.

3. Add Chicken and Vegetables:

  • Stir in the drained canned chicken (or shredded rotisserie chicken).
  • Add the frozen mixed vegetables directly to the pan.
  • Season with garlic powder, onion powder, paprika, salt, and pepper.

4. Combine with Noodles:

  • Add the cooked egg noodles to the pan and stir until fully coated in the creamy sauce.
  • Cook for 2–3 minutes, stirring frequently, until everything is heated through.

5. Serve and Enjoy:

  • Garnish with fresh parsley or shredded cheese, if desired.
  • Serve hot with crusty bread or a fresh salad on the side.

 

Notes

Notes:

  • Make It Creamier: Add ½ cup heavy cream or sour cream for a richer texture.
  • Spice It Up: A dash of hot sauce or red pepper flakes can add a little kick!
  • Substitutions: Swap egg noodles for penne, rotini, or fusilli for a fun variation.