Creamy Chicken Pot Pie Pasta

by Sophia

If there’s one thing I love most on a chilly night, it’s comfort food that comes together quickly, tastes like it’s been simmering all day, and hits all the nostalgic notes. That’s exactly what this Chicken Pot Pie Pasta delivers. It’s like a cozy, creamy chicken pot pie—but with pasta instead of a crust, all made in one skillet.

This recipe is perfect for those evenings when you want something hearty and delicious, but don’t want to deal with rolling out dough or washing a pile of dishes afterward. Bonus: it’s also a great way to use up leftover chicken (or even a grocery store rotisserie bird—yes, we love a shortcut!).

I first made this dish on a weeknight when I had some leftover roasted chicken in the fridge and a craving for something warm and satisfying. I didn’t have the time—or, let’s be honest, the energy—to bake a whole pot pie. But the flavors were calling my name. So, I took everything I love about pot pie—the creamy filling, the tender chicken, and the veggies—and tossed it all with wide egg noodles. The result? Pure comfort in a bowl.

This is one of those meals that’ll have your family scraping their plates clean and asking for seconds. It’s a feel-good classic with a pasta twist, and once you make it, I have a feeling it’s going to become a regular in your dinner rotation.

Let’s get into it!

Ingredients You’ll Need

Here’s what goes into this creamy chicken pot pie pasta. You likely have most of these on hand already:

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 (your choice depending on how rich you want it)
1 can peas and carrots, drained
Salt and pepper, to taste

Optional but Recommended Add-ins:
These take the flavor up a notch and give it that “just like pot pie” depth:

1 medium onion, diced (or sub with onion powder if you’re in a rush)

1 stalk celery, chopped
2 cloves garlic, minced (or garlic powder)
Parmesan cheese, for garnish

STEP 1: Cook the Pasta

Start by bringing a large pot of water to a boil. Add your wide egg noodles and cook them according to the package instructions, usually around 8–9 minutes for that perfectly tender bite. Once done, drain the noodles and set them aside.

This is a good time to prep your optional ingredients if you’re using them—chop the onion, celery, and garlic so they’re ready to go.

STEP 2: Sauté the Veggies (Optional but Worth It!)

Using the same pot or a large skillet, melt 3 tablespoons of butter over medium heat. If you’re adding the diced onion, celery, and garlic, now’s the time to throw them in. Sauté for about 3–5 minutes, until they’re soft and fragrant. This simple step really builds flavor, making your creamy sauce taste like it’s been cooking all day.

If you’re skipping the fresh veggies and going with powdered versions, you can add those later when you season the sauce.

STEP 3: Make the Creamy Base

Next up, stir in your shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, and milk (or heavy cream if you want an extra indulgent dish). Stir everything together and let it cook over medium heat for about 5 minutes.

You’ll want to stir frequently here to make sure the cream cheese melts and everything blends into a smooth, rich sauce. It should be creamy and cozy—exactly what you’re looking for in a chicken pot pie pasta.

We left off with that rich, creamy sauce bubbling away and filling your kitchen with the kind of smell that makes everyone peek in and ask, “What’s for dinner?” Now it’s time to bring this dish together and make it something truly special.

One of my favorite things about this recipe—besides the flavor, of course—is how forgiving it is. Whether you’re using leftover chicken from Sunday night’s roast or grabbing a rotisserie chicken on your way home from work, this dish doesn’t judge. It’s meant to be simple, satisfying, and soul-warming.

Let’s pick up where we left off and finish off this easy, delicious dinner.

STEP 4: Add the Veggies and Season

Once your creamy base is smooth and heated through, go ahead and stir in the drained can of peas and carrots. These are classic pot pie veggies, and they add the perfect pop of sweetness and color to the dish.

Now’s also the time to season everything. Add salt and pepper to taste—don’t skip this part, because even a simple dish like this can go from good to great with the right amount of seasoning. If you skipped the sautéed onion and garlic earlier, a sprinkle of onion powder and garlic powder can help replicate those flavors.

Give everything a good stir and let it simmer gently for a minute or two to let the veggies warm up.

STEP 5: Toss in the Noodles

Now it’s time to bring it all together. Add your cooked egg noodles back into the skillet with the sauce. Use a big spoon or tongs to gently toss everything together until the pasta is fully coated in that luscious, creamy sauce.

Let the whole mixture simmer for about 3–5 minutes. This not only heats the noodles back up, but also helps them soak up some of that savory goodness. The sauce will thicken slightly as it simmers, especially if you’re using heavy cream.

If the sauce feels a little too thick at this point, you can always splash in a bit more chicken stock or milk to loosen it up. On the flip side, if you want it thicker, let it simmer a bit longer uncovered.

STEP 6: Serve It Up Hot

Once everything is creamy, hot, and well combined, you’re ready to serve. Scoop generous portions into bowls and, if you like, sprinkle a little grated Parmesan cheese on top for a salty, nutty finish. It’s not traditional to pot pie, but trust me—it works beautifully here.

This dish is best served hot, right out of the skillet. But honestly, the leftovers are just as good the next day. Sometimes even better.

Tips for the Best Chicken Pot Pie Pasta

This recipe is super flexible, which makes it ideal for busy nights. Here are a few quick tips and ideas to make it your own:

Use What You Have: Don’t have peas and carrots? Toss in frozen mixed veggies, cooked green beans, or even corn. This recipe is all about using what’s on hand.

Make It a Little Fancier: A dash of thyme, parsley, or poultry seasoning can add depth and bring out that “pot pie” flavor. Even a sprinkle of paprika adds a little warmth and color.
Lighter Option: If you want to cut down the richness, opt for milk instead of heavy cream, and use low-fat cream cheese or even Greek yogurt for a tangy twist.
Add a Crunch: Missing that flaky crust from traditional pot pie? Serve this pasta with a side of garlic toast or buttered breadcrumbs sprinkled on top for a bit of crunch.

One-Pot Wonder: You can do this whole dish in one large skillet or Dutch oven if you plan it right. Cook the noodles first, drain and set them aside, and then build the sauce in the same pan.

Chicken Pot Pie Pasta – FAQs and Final Thoughts

Before we wrap things up, let’s go through some of the most common questions I get about this recipe. Whether you’re wondering about storage, substitutions, or how to make it a bit healthier, I’ve got you covered. Chicken Pot Pie Pasta is meant to be easy, comforting, and adaptable, so don’t be afraid to make it your own.

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes! You can prepare the dish a day in advance and reheat it when you’re ready to serve. Just store it in an airtight container in the fridge. When reheating, add a splash of milk or chicken broth to loosen up the sauce, as it will thicken when chilled.

2. Can I freeze Chicken Pot Pie Pasta?
You can freeze it, but keep in mind that creamy pasta dishes can sometimes change texture once frozen and thawed. If you do freeze it, let it cool completely and store it in a freezer-safe container. Reheat on the stovetop or microwave with a bit of added liquid to refresh the sauce.

3. What kind of chicken works best?
Rotisserie chicken is perfect here for convenience and flavor. Leftover roasted or grilled chicken also works well. Just make sure it’s shredded or chopped into bite-sized pieces so it blends easily into the sauce.

4. Can I use different pasta?
Absolutely! While wide egg noodles give that classic comfort-food feel, you can use any pasta shape you have on hand—penne, rotini, or even shells. Just adjust cooking time according to the pasta type.

5. Is there a dairy-free version of this recipe?
Yes, you can use dairy-free alternatives like plant-based milk, dairy-free cream cheese, and a dairy-free condensed soup substitute. The taste will change slightly, but it’s still a great option for those avoiding dairy.

6. How can I make the sauce thicker?
If your sauce feels a bit thin, let it simmer uncovered for a few more minutes. You can also stir in a small slurry of cornstarch and water (start with 1 teaspoon of cornstarch mixed with 2 teaspoons of water) to thicken it up quickly.

7. Can I add other vegetables?
Definitely. Mushrooms, green beans, corn, or even spinach can be great additions. Just make sure any extra veggies are cooked through before serving.

Wrapping It Up: Why You’ll Love This Recipe

There’s something so comforting about a creamy, carb-loaded dish that warms you from the inside out. This Chicken Pot Pie Pasta is exactly that—it’s familiar, cozy, and incredibly satisfying, but without the fuss of rolling out pie crust or baking anything. Everything comes together in one pan, and cleanup is a breeze.

This is the kind of meal that brings everyone to the table—kids, picky eaters, and even the ones who swear they don’t like leftovers. It’s also the perfect “clean out the fridge” dinner when you have bits of cooked chicken and canned veggies waiting to be used.

So whether you’re looking for a quick weeknight dinner, a way to use up leftovers, or just a hearty dish to chase away a cold evening, this pasta is sure to become a favorite.

If you give this recipe a try, I’d love to hear how it went! Did you add any extra veggies? Try a different type of pasta? Drop a comment below and share your twist. And if your family loved it as much as mine does, don’t forget to bookmark it for next time—you’re going to want this one in your regular dinner rotation.