Creamy chicken pot pie pasta mixes cooked chicken, frozen vegetables, and a cheddar cream-of-chicken sauce with a pound of pasta. It makes four generous servings with familiar pot pie flavors and no pastry to roll.
Boil the pasta separately while the sauce warms, then bring everything together at the end. Saving some cooking water makes a difference with this amount of pasta: it helps the sauce spread without becoming a heavy, sticky layer.
On This Page
Why This Recipe Works
Condensed cream-of-chicken soup supplies body, and milk loosens it into a sauce. The vegetables cook in that mixture while the pasta boils, keeping the work manageable without needing a long simmer. Cheddar goes in last so it melts into the coating rather than cooking against the bottom of the pot.
Ingredients
Main ingredients
- 1 pound pasta, dry
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt, to taste
- black pepper, to taste
- 1 cup cheddar, shredded
As Needed
- water, for boiling the pasta; reserve 1 cup cooking water
How to Make Creamy Chicken Pot Pie Pasta
1. Cook and drain the pasta. Use a large pot of boiling water and follow the package timing, usually 8–12 minutes for short shapes. Drain at al dente because the noodles will take up a little sauce afterward. Reserve a cup of pasta water before tipping out the pot.
2. Warm the vegetable sauce. In a second large pot, whisk the condensed soup with the milk and seasonings over medium-low heat. Add the frozen vegetables and keep the sauce at a gentle simmer for about 5–8 minutes, stirring along the bottom. Check the vegetable package directions and cook until the pieces are tender, not simply thawed.
3. Heat the cooked chicken. Stir in the shredded chicken and give the sauce a few minutes to warm through. Check for 165°F in the mixture before finishing. Gentle heat keeps the milk from scorching and helps the chicken remain moist while it warms.
4. Combine and melt the cheddar. Turn off the heat and fold in the drained pasta and all the cheddar. Add reserved pasta water in small splashes if the mixture is difficult to stir or the noodles look dry. The finished sauce should coat the pasta; it should not be a stiff filling or a thin soup.
How to Serve
Portion into four generous bowls and serve immediately. For smaller appetites, divide the batch into additional portions and pair it with a salad, adjusting serving expectations accordingly. Crisp vegetables or green beans provide a lighter side than another creamy starch.
Storage and Reheating
Refrigerate leftovers promptly in shallow covered containers at 40°F or below and use within 3 days, counting from the oldest cooked ingredient. Reheat the portion you need to 165°F. Add a little water while warming if the sauce has thickened in the refrigerator. See federal cold-storage guidance for details.
Tips and Variations
- Choose a roomy pot for tossing a full pound of pasta without crushing it.
- Stir the milk-and-soup mixture frequently to prevent scorching.
- Use the full cup of cheddar in the sauce rather than adding an unmeasured cheese topping.
- Start with small additions of pasta water; you may not need the entire reserved cup.
Frequently Asked Questions
What pasta shape should I use?
Rotini, shells, or penne hold the sauce well. Follow the cooking time for the shape you choose.
Can I use fresh vegetables?
Yes, but firm carrots or green beans need to be cooked until tender first. Add them to the sauce once they are ready.
Is this a one-pot recipe?
The pasta boils separately while the sauce cooks. That gives better control over the milk-based sauce and the noodle texture.
Can I replace the milk with broth?
Broth makes the sauce less creamy and changes its salt level. Use milk for the consistency described in this recipe.
Can I use cream of mushroom soup?
Yes, it changes the flavor to a mushroom-based sauce. Check the soup label if you are cooking for someone with dietary restrictions.
More Recipe Ideas
- The Best Classic Chicken Pot Pie Recipe
- Chicken Pot Pie Pasta
- Creamy Chicken Pot Pie Recipe
- Quick and Easy Southern Bacon and Green Beans
Creamy Chicken Pot Pie Pasta Recipe
Ingredients
Main ingredients
- 1 pound pasta dry
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- black pepper to taste
- 1 cup cheddar shredded
As Needed
- water for boiling the pasta; reserve 1 cup cooking water
Instructions
Cook the Pasta and Sauce
- Cook the 1 pound pasta in boiling water according to package directions until al dente, about 8–12 minutes. Reserve 1 cup pasta water, then drain.
- Meanwhile, combine the condensed soup, milk, garlic powder, onion powder, and frozen vegetables in a large pot. Simmer gently over medium-low heat for 5–8 minutes, stirring, until the vegetables are tender and cooked according to their package directions.
- Stir in the cooked chicken and cook over medium-low heat for 3–5 minutes until the mixture reaches 165°F. Season with salt and pepper.
- Remove from heat and fold in the drained pasta and all the cheddar until the cheese melts. Add reserved pasta water a splash at a time until the pasta is evenly coated.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.
