Can I make Crock Pot Chicken Pot Pie Pasta ahead of time?

Absolutely. Prepare everything except the pasta. Refrigerate the creamy chicken mixture, then cook fresh pasta just before serving and stir it in.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs stay extra juicy and work wonderfully in this recipe.

Can I use fresh vegetables?

Definitely. Carrots, peas, celery, and green beans all work well. Dice firmer vegetables into small pieces so they become tender during cooking.

Why do I cook the pasta separately?

Cooking pasta separately keeps it from absorbing too much liquid and becoming overly soft.

Can I make this recipe lighter?

Yes. Use reduced-fat cream cheese, light sour cream, reduced-fat cheddar, and low-fat cream of chicken soup. The sauce will still be creamy while cutting back on some calories.

Crock Pot Chicken Pot Pie Pasta: 4 Cozy Tips

Description

This Crock Pot Chicken Pot Pie Pasta is the ultimate comfort food, combining tender shredded chicken, creamy cheese sauce, mixed vegetables, and penne pasta in one easy slow-cooker meal. It’s a hearty, family-friendly dinner that’s perfect for busy weeknights.

Ingredients

Scale

1½ pounds boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 (10.5-ounce) cans cream of chicken soup
3 teaspoons minced garlic
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried thyme
1 (12-ounce) bag frozen mixed vegetables
½ cup sour cream
8 ounces cream cheese, softened
1½ cups shredded cheddar cheese
16 ounces penne pasta (or another small pasta)

Cook Mode Prevent your screen from going dark

Instructions

In the slow cooker, stir together the chicken broth, cream of chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and frozen mixed vegetables until combined.
Add the chicken breasts and coat them in the sauce.
Cover and cook on High for 3–4 hours or Low for 5–6 hours, until the chicken is fully cooked and tender.
Remove the chicken, shred it using two forks, and return it to the slow cooker.
Stir in the sour cream, softened cream cheese, and shredded cheddar cheese. Cover and cook for another 30 minutes until the cheese has melted into a creamy sauce.
Meanwhile, cook the penne pasta according to the package directions until al dente. Drain well.
Add the cooked pasta to the slow cooker and gently stir until completely coated with the creamy sauce.
Serve warm, garnished with chopped fresh parsley if desired.

Notes

Cook the pasta just until al dente so it doesn’t become too soft after mixing with the sauce.

Let the cream cheese soften before adding it for a smoother sauce.

Shred the chicken well so it absorbs the creamy sauce.

Taste the finished sauce and adjust the seasoning before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 799
Sugar: 5 g
Sodium: 869mg
Fat: 33g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0.01g
Carbohydrates: 78g
Fiber: 6g
Protein: 48 g
Cholesterol: 154mg