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wooden bowl filled with pasta and vegetables
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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.
Course Main, Pasta Dish
Cuisine American
Keyword chicken, pot pie, pasta
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 239kcal
Author Sara

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!

Nutrition

Calories: 239kcal | Carbohydrates: 48g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 223mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2160IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg