Go Back
–+ servings

Extra Creamy Chicken Pot Pie Pasta

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
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
 

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

Video

Tried this recipe?

Let us know how it was!