Chicken Pot Pie Pasta
In a large skillet, boil the noodles for 8-9 minutes, according to the package. Strain the noodles and set aside.
In the same skillet, melt the butter over medium heat. Add the onion and garlic to simmer, if using.
Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk/cream, peas, and carrots. Cook over medium heat for about 5 minutes, stirring regularly.
Add the pasta back to the skillet and stir until the pasta is fully incorporated into the sauce.
Simmer the pasta for another 3-5 minutes, then serve and enjoy!
Notes
- Make-Ahead Friendly: You can prepare the entire dish ahead of time and store it in the fridge for up to three days. Reheat gently on the stovetop or microwave, adding a splash of milk or chicken stock to keep the sauce creamy.
- Vegetable Substitutes: If you don’t have peas and carrots on hand, feel free to substitute other vegetables like green beans, corn, or mushrooms. Frozen veggies work just as well, and they can be stirred in directly without thawing.
- Chicken Options: While rotisserie chicken saves time, any cooked chicken will work for this recipe. You can also use leftover turkey or even ham for a different take on the dish.
- Make It Your Own: Customize the flavors by adding herbs like thyme, parsley, or a sprinkle of red pepper flakes for a bit of heat. A garnish of Parmesan cheese adds a savory depth to the final dish.
- Freezing Instructions: This dish can be frozen for up to three months. Allow it to cool completely before transferring it to a freezer-safe container. When reheating, thaw it overnight in the fridge for best results.
