Chicken Pot Pie Pasta - Chicken, crisp vegetables, and al dente rotini pasta intertwine in a creamy, herb-infused sauce, delivering a satisfying twist on the classic pot pie. Perfect for a cozy night in or a satisfying family dinner.
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This Easy Chicken Pot Pie Pasta includes all the comforting flavors of a traditional chicken pot pie without all the extra prep-time and hassle!
Everything comes together in about 35 minutes, making it a super quick and easy dinner recipe for those busy weeknights. The whole family will love the savory flavors of the tender noodles, hearty chicken, bright vegetables, fresh herbs, and creamy soup! If you are a lover of the classic chicken pot pie that we all know and love, then you’re guaranteed to love this recipe too!
It’s a great way to use up any leftovers you have, and it's a quick nutritious meal that doesn't require much prep! This comforting dish is sure to become a new favorite dinner for any time of the year.
Why You'll Love This Recipe
- It requires staple ingredients that you most likely already have at home! You can use leftovers so there's no need to run to the grocery store!
- It can all be made in one pot and then transferred into a pan in the oven! Super easy.
- This recipe is much easier and quicker than making traditional chicken pot pie; it’s perfect for those busy weeknights and is still just as delicious, if not more!
- Minimal clean up!
- No need to worry about pie crust! This recipe takes all the hassle of pie crust away by using noodles instead.
Jump to:
Ingredients
You'll need the following ingredients to make this chicken noodle pot pie:
- Cream of chicken and mushroom soup - Brings a rich and creamy consistency to the dish that allows all of the other ingredients and flavors to perfectly blend together!
- Cream of celery soup - Adds even more creaminess to the pasta as well as a great celery flavor. It adds a hint of sweetness that balances the savory aspects of the dish.
- Canned chicken - The chicken is the heart of this dish and makes the pot pie come together! It also provides a good texture to the dish.
- Frozen vegetables - The vegetables add a freshness and authentic chicken pot pie taste to this dish! Customizing and mixing your favorite veggies together is a great way to experiment with some different ingredients.
- Garlic powder - Adds great flavor and a great aroma to the dish. The garlic powder enhances the taste of all of the other ingredients.
- Rotini pasta, cooked - By using rotini in place of the pie crust, this pot pie is reinvented into an amazing pasta dish! Any noodle shape is fine, but rotini soaks in the flavors very well and goes greatly with the rest of the ingredients.
Substitutions & Variations
- Alternative vegetable options could include peas, carrots, green beans, broccoli, cauliflower, corn, and yellow or white onion.
- Substitute the rotini pasta with egg noodles, penne, rigatoni, or mini shells.
- Other protein options could include turkey and ham.
- You can sprinkle the top with fresh parsley or parmesan cheese!
- Try adding red pepper flakes for more heat!
Recipe Instructions
Once you’ve gathered all your ingredients, preheat the oven to 350ºF, then follow the steps below for a quick and easy dinner!
- Step 1: Combine all ingredients EXCEPT pasta in a large bowl and stir well.
- Step 2: Add pasta and stir until combined.
- Step 3: Transfer to a greased 9x13-inch baking dish.
- Step 4: Bake for 30 minutes or until heated through.
Helpful Tips
- Don't overcook the pasta; aim for al dente to prevent mushiness.
- Leftover vegetables or chicken are perfect in this recipe. It’s a great way to clean out the fridge.
- Consider topping with a layer of breadcrumbs for added texture and visual appeal.
- If you have one on hand, you can use rotisserie chicken for even quicker prep!
Recipe FAQs
Yes, you can make this recipe ahead of time! Mix all of the ingredients together, transfer them to a baking pan and refrigerate until ready to bake. You might need to extend the baking time slightly as the dish will be chilled.
Yes, chicken pot pie pasta can be made in a slow cooker - just don't boil the pasta beforehand. Simply combine all the ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the pasta is tender and the sauce is thickened.
Yes, you can add cheese if you wish. Common choices include shredded cheddar, mozzarella, or Parmesan cheese. Sprinkle it on top of the dish the last 5-10 minutes of baking or stir it into the pasta mixture for a cheesy twist.
This Chicken Pot Pie Pasta tastes amazing when paired with most other dishes! You can serve it alongside warm rolls, mashed potatoes, or a fresh green salad. Almost anything you imagine will taste great!
Storage & Freezing Instructions
Storage Instructions
This dish can be stored for around 5 days in the refrigerator in an airtight container. You may need to mix in more liquid before reheating to refresh the creaminess of the dish.
Freezing Instructions
Allow the pasta to cool completely, then transfer it to an airtight container or freezer-safe dish. It might work best to freeze the elements separately and mix them together when ready to cook.
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Chicken Pot Pie Pasta
Ingredients
- 2 10.5 ounce cans cream of chicken and mushroom soup
- 1 10.5 ounce can cream of celery
- 2 12.5 ounce cans chunk chicken breast
- 12 ounces frozen vegetables
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- 16 ounces rotini pasta (cooked)
Instructions
- Preheat oven to 350ºF.
- Combine all ingredients EXCEPT pasta in a large bowl and stir well.
- Add pasta and stir until combined.
- Transfer to a greased 9x13-inch baking dish.
- Bake for 30 minutes or until heated through.
Notes
- Don't overcook the pasta; aim for al dente to prevent mushiness.
- Leftover vegetables or chicken are perfect in this recipe. It’s a great way to clean out the fridge.
- Consider topping with a layer of breadcrumbs for added texture and visual appeal.
- If you have one on hand, you can use rotisserie chicken for even quicker prep!
Wendy
What size cans of chicken? Or, do you mean 2 cups of chicken?
Sara
Hi Wendy! I adjusted the recipe card a bit to make it more clear. You need 2 12.5 oz. cans of chunk chicken breast. Take a look at the ingredient photo near the top of the blog post and you can see what they look like. You could also substitute cooked, diced chicken if you would like!