Extra Creamy Chicken Pot Pie Pasta

Name: Extra Creamy Chicken Pot Pie Pasta
Prep time: 10 min
Cook time: 180 min
Ingredients: 2 lbs boneless skinless chicken breast; 1 bag frozen mixed vegetables; salt, to taste; pepper, to taste; garlic powder, to taste; onion powder, to taste; Kinder’s Buttery Garlic & Herb Seasoning, to taste; 2 10.5 oz cans cream of chicken soup; 1 8 oz block cream cheese; 1 1/2 cups chicken broth; 1 lb pasta, cooked and drained; 2 cups shredded cheddar cheese; 1 cup sour cream; 1 cup heavy cream

Chicken pot pie flavor with pasta mixed in is already good, but making it extra creamy takes it to another level.

Chicken breasts and frozen mixed vegetables cook down in the crockpot with cream of chicken soup, cream cheese, chicken broth, and a good layer of seasonings until the chicken is tender enough to shred right into the sauce. Once everything is stirred together, the base turns thick, rich, and loaded with that classic chicken pot pie flavor.

The cooked pasta goes in near the end with cheddar cheese, sour cream, and heavy cream, turning the whole crockpot into a creamy pasta dinner that feels like comfort food from the first bite. It has the flavor of chicken pot pie filling, but with pasta instead of crust, which makes it easy, hearty, and extra filling.

Perfect for a family dinner, a cold night, or anytime you want a big creamy crockpot meal that tastes like it took way more effort than it actually did.

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Why You’ll Love This Recipe

Extra creamy comfort food made right in the crockpot.
Loaded with shredded chicken, pasta, vegetables, and cheese.
Tastes like chicken pot pie filling mixed with pasta.
Easy dinner recipe with simple ingredients.
Perfect for busy nights when you want something hearty and filling.

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Ingredients

The base of this recipe starts with chicken breasts, frozen mixed vegetables, cream of chicken soup, cream cheese, chicken broth, and seasonings. The chicken cooks until tender while the vegetables soften and the sauce becomes rich and flavorful.

Cooked pasta, shredded cheddar cheese, sour cream, and heavy cream are added at the end so the dish stays creamy and the pasta does not overcook. Everything gets stirred together until smooth, thick, cheesy, and ready to serve.

2 lbs boneless, skinless chicken breast
1 bag frozen mixed vegetables
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Kinder’s Buttery Garlic & Herb Seasoning, to taste
2 (10.5 oz) cans cream of chicken soup
1 (8 oz) block cream cheese
1 1/2 cups chicken broth
1 lb pasta, cooked and drained
2 cups shredded cheddar cheese
1 cup sour cream
1 cup heavy cream

How To Make Extra Creamy Chicken Pot Pie Pasta

Step 1: Add Chicken and Vegetables

Add the chicken breasts and frozen mixed vegetables to your crockpot.

Step 2: Season

Season with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning.

Step 3: Add Soup, Cream Cheese, and Broth

Pour in the cream of chicken soup, add the cream cheese block, and pour in the chicken broth.

Step 4: Cook

Cover and cook on HIGH for 3 hours.

Step 5: Shred Chicken

Shred the chicken directly in the crockpot and stir until the cream cheese is fully incorporated.

Step 6: Add Pasta, Cheese, Sour Cream, and Heavy Cream

Add the cooked pasta, shredded cheddar cheese, sour cream, and heavy cream.

Step 7: Stir Until Creamy

Stir everything together until smooth and creamy.

Step 8: Thicken and Serve

Let it sit for 5 to 10 minutes to thicken, then serve and enjoy.

Recipe Variations

Add cooked bacon at the end for a smoky chicken bacon pot pie pasta version. The bacon gives the creamy pasta extra flavor and a little crunch.
Swap cheddar cheese for Colby Jack or mozzarella if you want a different cheesy finish. Cheddar gives the strongest flavor, while mozzarella makes the sauce stretchier and milder.
Use peas and carrots instead of mixed vegetables if you want a more classic chicken pot pie style. The simple vegetable mix keeps the flavor familiar and comforting.
Add a little ranch seasoning with the other seasonings for a richer, savory twist. It blends well with the cream cheese, sour cream, cheddar, and chicken.
Top each serving with crushed crackers or crispy fried onions for a pot pie crust-style texture. The crunchy topping works well against the extra creamy pasta.

Tips for Success

Cook the pasta separately before adding it to the crockpot so it does not get mushy while the chicken cooks.
Shred the chicken directly in the crockpot so it mixes into the creamy sauce and keeps all the flavor in the dish.
Let the cream cheese soften slightly before cooking if you want it to melt into the sauce faster.
Add the pasta, cheddar, sour cream, and heavy cream at the end so the final texture stays smooth and creamy.
Let the pasta sit for a few minutes before serving because the sauce thickens as it rests.
If the pasta thickens too much, stir in a small splash of chicken broth or heavy cream until it loosens back up.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs can be used instead of chicken breast. Thighs usually stay extra tender in the crockpot and bring a little more richness to the sauce. The cook time should be similar, but make sure the chicken is fully cooked and easy to shred before moving to the next step.

Do I cook the pasta before adding it?

Yes, the pasta should be cooked and drained before it goes into the crockpot. Adding cooked pasta at the end keeps the texture better and helps prevent it from turning mushy. It also makes the final steps faster because the pasta only needs to be stirred into the hot creamy sauce.

Can I use a different pasta shape?

Yes, most short pasta shapes will work well in this recipe. Penne, rotini, shells, bowtie, or rigatoni are all good options because they hold onto the creamy sauce. Smaller pasta shapes may soften faster, so stir gently once everything is combined.

How do I make the sauce thicker?

Letting the pasta sit for 5 to 10 minutes after everything is mixed together will naturally thicken the sauce. The pasta continues to absorb some of the creamy mixture as it rests. If you want it even thicker, let it sit a little longer with the crockpot turned off.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will thicken as it sits, so add a splash of chicken broth, heavy cream, or milk when reheating. Warm it in the microwave or on the stovetop and stir well before serving.

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Extra Creamy Chicken Pot Pie Pasta

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A creamy crockpot chicken pot pie pasta made with shredded chicken, mixed vegetables, cream of chicken soup, cream cheese, pasta, cheddar, sour cream, and heavy cream.

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Prep Time 10

Cook Time 3

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breast
1 bag frozen mixed vegetables
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
Kinder’s Buttery Garlic & Herb Seasoning, to taste
2 10.5 oz cans cream of chicken soup
1 8 oz block cream cheese
1 1/2 cups chicken broth
1 lb pasta, cooked and drained
2 cups shredded cheddar cheese
1 cup sour cream
1 cup heavy cream

Method

Add the chicken breasts and frozen mixed vegetables to your crockpot.
Season the chicken and vegetables with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning.
Pour in the cream of chicken soup, add the cream cheese block, and pour in the chicken broth.
Cover and cook on HIGH for 3 hours, until the chicken is fully cooked and tender.
Shred the chicken directly in the crockpot and stir until the cream cheese is fully incorporated into the sauce.
Add the cooked pasta, shredded cheddar cheese, sour cream, and heavy cream to the crockpot.
Stir everything together until the pasta, chicken, vegetables, cheese, sour cream, and heavy cream are fully combined and smooth.
Let the pasta sit for 5 to 10 minutes to thicken, then serve hot and enjoy.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.