Chicken Pot Pie Pasta (Easy 20-Minute Dinner)

This easy Chicken Pot Pie Pasta combines two comfort food favorites in one quick dinner. Tender egg noodles, rotisserie chicken, and mixed vegetables are tossed in a creamy, savory pot pie sauce for a cozy meal that comes together with just a handful of ingredients.

Course Dinner

Cuisine American

Keyword chicken pot pie pasta

Prep Time 5

Cook Time 15

Servings

Calories 384kcal

Author Jesseca

Ingredients

6 oz wide egg noodles
1½ cups shredded rotisserie chicken
1 (10.5 oz) can cream of chicken soup
¾ cup chicken broth
1⅔ cups frozen mixed vegetables
½ teaspoon dried thyme
½ teaspoon onion powder
¼ teaspoon black pepper
Salt to taste

Instructions

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain and set aside.
While the noodles cook, combine the shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, thyme, onion powder, and pepper in a large skillet over medium heat.
Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and the sauce is hot and slightly thickened.
Add the cooked egg noodles and gently toss until everything is evenly coated in the creamy sauce.
Taste and season with salt and additional pepper as needed.
Let the pasta sit for 2 to 3 minutes before serving. The sauce will continue to thicken as it sits.

Notes

Don't use the entire bag of noodles. Six ounces gives you the best sauce-to-noodle ratio. More noodles can make the finished dish dry.
There's no need to thaw the frozen vegetables before adding them to the skillet.
Leftover cooked chicken or turkey can be used in place of rotisserie chicken.
Wait until the end to add salt. The soup, broth, and rotisserie chicken already contain quite a bit.
Leftovers can be refrigerated in an airtight container for 3 to 4 days. Add a splash of chicken broth when reheating to loosen the sauce.

Nutrition