Slow Cooker Chicken Pot Pie Pasta
A comforting dish that combines the classic flavors of chicken pot pie with pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, chopped
- 1 cup frozen peas and carrots
- 1 cup frozen corn
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- 8 oz egg noodles or your favorite pasta
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
Preparation
- Add the chopped chicken, frozen peas and carrots, frozen corn, diced onion, and minced garlic into the slow cooker.
- Pour in the chicken broth, heavy cream, and add the softened cream cheese. Sprinkle in the dried thyme, dried parsley, salt, and black pepper.
- Stir everything until well combined.
Cooking
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Adding Pasta
- About 30 minutes before serving, add the egg noodles to the slow cooker.
- Stir to combine, and cover again to let the pasta cook.
Final Touch
- Once everything is cooked through, taste and adjust the seasonings if needed.
- Serve hot, topped with grated Parmesan cheese.
Notes
Store leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up on the stovetop or in the microwave, adding a splash of chicken broth or cream if it gets too thick. You can use rotisserie chicken to save time or add more vegetables based on your preference. Substitute cream cheese with Greek yogurt for a lighter version. You can also use different types of pasta.