Chicken pot pie pasta is filled with vegetables and chicken in a delicious creamy sauce, this makes for a perfect weeknight dinner.
This meal is a perfect 30 minute dinner that will make busy nights just little bit easier. This is great to make it you have left over chicken or rotisserie chicken, just shredded or chop the chicken and add it to the pot pie pasta. If you want to make this even easier, purchase the pre-cooked noodles in a pouch, my favorite is Barilla ready pasta – rotini. All you have to do is heat in the microwave for a few seconds and pour the packet into the chicken pot pie mixture.
Chicken Pot Pie Pasta
January 7, 2022
: 4
: 10 min
: 20 min
: 30 min
Ingredients
- 1 pound chicken thighs cooked and chopped
- 2 tsp olive oil
- 1 pint mushrooms, chopped
- 1/2 cup frozen vegetables, corn, peas, carrots and green beans
- 2 tsp butter
- 2 tsp flour
- 2 cups milk
- 2 tsp chicken bouillon
- 2 tsp Kinder's Butter Steakhouse Seasoning
- 4 oz cream cheese
- 16 oz or 4 cups of cooked spiral noodles
- salt and pepper
- Optional: top with shredded cheese and bacon
Directions
- Step 1 Cook noodles as directed by package.
- Step 2 In a large skillet, over medium heat add olive oil. Season chicken thighs with salt and pepper and add to skillet. Cook until chicken is cook through. Remove from skillet.
- Step 3 Add mushrooms to the skillet and saute for about 7-10 minutes. Add frozen veggies to pan and cook until warmed.
- Step 4 Add butter and melt in skillet with vegetables, once melted add flour and whisk for 1-2 minutes over medium heat. Once flour has cooked slowly add milk and whisk. Stir in chicken bouillon, Kinder’s Butter Steak seasoning and salt and pepper to taste. Cook over medium heat for 5-10 or until it sauce has thickened.
- Step 5 Chop chicken into bit sized pieces and add to skillet. Stir until combined.
- Step 6 Stir in cream cheese and stir until combined in sauce.
- Step 7 Add cooked noodles and stir until noodles are coated in sauce. Cook over medium low heat for about 5 minutes.