What happens when you combine the creamy, veggie packed heartiness of chicken pot pie with the easy, weeknight friendly appeal of pasta? You get this incredible Chicken Pot Pie Pasta; a one skillet wonder that’s about to become your new go to comfort food. It’s the cozy, nostalgic flavor you love, served up in a fraction of the time and with zero fuss.
Imagine tender egg noodles, shredded rotisserie chicken, and a medley of vegetables all swirled in a rich, velvety sauce. It’s pure, satisfying comfort in every bite, and it all comes together in one pan in under 30 minutes. Forget the pie crust and the long bake time; this is the shortcut version you’ll crave all season long.
Why You’ll Love This Recipe
- 30 Minute Weeknight Hero: From start to finish in half an hour. It’s the perfect solution for those busy nights when you need a hearty meal fast.
- One Skillet Wonder: You’ll cook the sauce and toss the pasta all in the same large skillet. That means maximum flavor and minimal cleanup.
- Rotisserie Chicken Shortcut: Using a pre cooked rotisserie chicken is the ultimate time saver and adds incredible flavor with zero extra work.
- Family Friendly & Crowd Pleasing: Creamy, familiar, and packed with protein and veggies; this is a dish that everyone, from kids to adults, will devour.
- The Ultimate Comfort Food: It delivers all the warm, savory, soul satisfying flavors of a classic chicken pot pie in an easy to serve pasta form.
Let’s Make Chicken Pot Pie Pasta
This recipe is a masterclass in easy, flavorful cooking. The key is building a creamy sauce right in the skillet and using starchy pasta water to make it perfectly silky.
Ingredients You’ll Need
- 1 rotisserie chicken, skin removed, meat shredded (about 3-4 cups)
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) bag frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 (10.5 oz) can cream of chicken soup, condensed
- 1 (10.5 oz) can cream of mushroom soup, condensed
- ¼ cup milk (any kind), plus more as needed
- 12 oz wide egg noodles
- 1 tablespoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley
Step by Step Instructions
1Cook the Pasta: Bring a large pot of well salted water to a boil. Cook the egg noodles according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. This is liquid gold for your sauce! Drain the noodles and set aside.
2Build the Sauce Base: While the pasta cooks, melt the butter in a large, deep skillet or Dutch oven over medium high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3Add the Veggies: Pour the entire bag of frozen mixed vegetables into the skillet. Sauté, stirring occasionally, for about 4-5 minutes, just until they are thawed and heated through. Season the vegetables with a pinch of salt and pepper.
4Create the Creamy Sauce: Reduce the heat to medium. Stir in the cans of cream of chicken and cream of mushroom soup until smooth. Then, stir in the ¼ cup of milk. The sauce will be thick.
5Bring It All Together: Add the shredded rotisserie chicken to the skillet. Season the entire mixture generously with garlic powder, and additional salt and pepper to taste. Stir until everything is coated and heated through, about 2-3 minutes.
6The Magic Step: Add about ½ cup of the reserved pasta water to the skillet and stir. The sauce will loosen and become beautifully glossy. Add the cooked and drained egg noodles to the skillet.
7Toss and Serve: Gently toss everything together until the noodles are evenly coated in the luxurious sauce. If the sauce seems too thick, add a little more pasta water or milk, a splash at a time, until it reaches your desired consistency. Taste and adjust seasoning one last time.
8Finish and Enjoy: Serve immediately, garnished with a little chopped fresh parsley for a pop of color if you like.
Serving Suggestions & Expert Tips
- Make it Your Own: Stir in a handful of frozen peas at the end for extra sweetness, or add a sprinkle of shredded cheddar cheese on top.
- The Pasta Water Trick: Never skip reserving the pasta water! The starch helps the sauce cling to the noodles and creates a restaurant quality finish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
- Creamy Soup Note: If you or a family member has a mushroom aversion, you can use two cans of cream of chicken soup instead.
This Chicken Pot Pie Pasta is more than just a meal; it’s a big, warm, comforting hug in a bowl. I hope it brings as much joy to your table as it does to mine!
Chicken Pot Pie Pasta
Ingredients
- 12 oz wide egg noodles
- 2 tbsp unsalted butter
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 10 oz bag frozen mixed vegetables
- 1 10.5 oz can condensed cream of chicken soup
- 1 10.5 oz can condensed cream of mushroom soup
- ¼ cup milk plus more as needed
- 1 rotisserie chicken skin removed, meat shredded (approx. 3-4 cups)
- 1 tbsp garlic powder
- Kosher salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Cook egg noodles in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain noodles and set aside.
- In a large, deep skillet or Dutch oven, melt butter over medium high heat. Add onion and sauté for 3-4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Add the frozen mixed vegetables to the skillet. Sauté for 4-5 minutes until thawed and heated. Season with salt and pepper.
- Reduce heat to medium. Stir in both cans of soup until smooth, then stir in the ¼ cup milk.
- Add the shredded chicken and garlic powder. Season with salt and pepper. Stir until heated through, 2-3 minutes.
- Stir in ½ cup of the reserved pasta water to loosen the sauce.
- Add the cooked egg noodles to the skillet. Toss gently until noodles are evenly coated in the sauce. Add more pasta water or milk if a thinner consistency is desired.
- Taste and adjust seasoning. Serve immediately, garnished with parsley if desired.
Notes
- Pasta Water: Reserving starchy pasta water is essential for creating a silky, clingy sauce.
- Shortcut: Using a pre cooked rotisserie chicken saves significant time and adds great flavor.
- Customize: Use two cans of cream of chicken soup if preferred over cream of mushroom. Add frozen peas or a cup of shredded cheddar cheese for variation.
