Crock Pot Chicken Pot Pie Pasta
I will admit it: there are evenings when my family is craving something warm, creamy, and soul hugging, and I simply do not have the energy to stand over the stove.
That is exactly how this crock pot chicken pot pie pasta became a staple in our house. I wanted all the cozy, savory goodness of a classic chicken pot pie, tender chicken, sweet peas and carrots, a velvety sauce, but I needed the kind of meal I could toss into the slow cooker and forget about until dinnertime.
One bite and I knew I had landed on a winner. The pasta soaks up every bit of that creamy, cheesy sauce, and the combination of shredded chicken with the bright pop of vegetables hits the comfort food note perfectly.
This dish walks the line between a hearty pasta bake and a bowl of your favorite pot pie filling, and it all happens with just a handful of simple ingredients and very little hands on work.
I have served it on busy school nights, at casual weekend get togethers, and even packed it up for a potluck, it travels beautifully and stays warm right in the crock.
If you have ever wished you could bottle up that nostalgic pot pie flavor and pour it over a bowl of pasta, this recipe is going to make your weeknight dinner rotation a whole lot easier (and a lot more delicious).
For the original inspiration, you can get the full recipe from Slow Cooker Meals.
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Recipe at a Glance
Before you dive in, here is the quick snapshot so you know exactly what you are signing up for.
- Flavor: Creamy, cheesy, and deeply savory, with tender chicken and colorful vegetables in every bite.
- Prep Time: Just 15 minutes of easy measuring and stirring.
- Cook Time: 3 to 4 hours on high or 5 to 6 hours on low, giving you plenty of hands off time.
- Servings: A generous 6 portions, perfect for a family meal or leftovers the next day.
- Go To Occasion: Weeknight dinners, laid back family meals, and casual entertaining when you want comfort with zero stress.
- Key Ingredients: Chicken breasts, cream of chicken soup, sour cream, cheddar cheese, and a bag of frozen mixed vegetables.
You can think of this as the ultimate set, and forget comfort pasta: it feels like a complete pot pie dinner on a fork, without ever having to roll out a crust.
Why You Will Love This Recipe
I have made this pasta more times than I can count, and every time I am reminded why it earns a permanent spot in our meal plan.
- It is incredibly easy. The slow cooker does almost all the work. You whisk a few things together, add the chicken, and walk away while the appliance turns chicken breasts into fork tender shreds.
- The sauce is pure comfort. A trio of cream cheese, sour cream, and cheddar melts into the broth and soup base, creating a sauce that is impossibly creamy and cheesy. It clings to every piece of pasta and every shred of chicken.
- It is budget friendly. Chicken breasts, a bag of frozen mixed vegetables, and a few pantry staples keep the grocery bill low while feeding a crowd.
- Hands off cooking. There is no browning, no sauteing, and no hovering over a hot stove. Just load the crock and go about your day.
- Family approved flavors. The familiar, mild seasonings, a touch of garlic, some Italian herbs, paprika, and a little thyme, make this a hit with both kids and adults. Even picky eaters will ask for seconds.
When you need a dish that feels like a warm hug and requires minimal effort, this creamy chicken pot pie pasta checks every single box.
Ingredients
One reason I reach for this recipe so often is that the ingredient list is short and full of items I already have in the freezer and pantry. Every component plays a specific role in building the final creamy, savory dish. Exact amounts and nutrition details are in the recipe card below.
The star of the show is boneless, skinless chicken breasts. They cook up tender and easily shreddable after a few hours in the slow cooker. If you prefer darker meat, chicken thighs work beautifully and stay a little juicier; just keep the boneless, skinless kind for the easiest shredding.
Cream of chicken soup forms the backbone of the sauce. It adds richness and body without needing a roux. I like to use a low sodium version so I can control the salt myself, but any canned cream of chicken soup will do the job.
A bag of frozen mixed vegetables, the classic mix of carrots, peas, and corn, adds color, sweetness, and that unmistakable pot pie feel. There is no need to thaw them; they go straight from the freezer into the crock pot and cook perfectly in the steamy sauce.
The creamy, cheesy finish comes from cream cheese, sour cream, and grated cheddar. The cream cheese creates a smooth, velvety texture, while the sour cream adds a little tang and the cheddar brings a sharp, rich flavor that makes the pasta taste truly indulgent.
Chicken broth is the liquid base that pulls the sauce together. If you find yourself without broth, you can use water whisked with a teaspoon of chicken bouillon powder; it is not identical, but it works in a pinch.
The seasoning blend is simple but effective: garlic, black pepper, Italian seasoning, paprika, onion powder, and dried thyme. They gently perfume the sauce without overwhelming the chicken and vegetables.
Finally, the pasta. I recommend penne or another small, sturdy shape like rotini or shells. They trap the creamy sauce inside and around every curve. Cook the pasta just until al dente before adding it to the crock pot so it stays firm and does not turn mushy.
Variations
After making this recipe a dozen times, I have stumbled on a few easy swaps that keep it feeling fresh without adding extra work.
- Gluten free option. Use your favorite gluten free penne or rotini, or try spiralized zucchini noodles for a lighter, lower carb twist. Just note that zucchini noodles do not need to be pre cooked; they will soften quickly when stirred into the hot sauce.
- Vegetarian option. Swap the chicken for cubed firm tofu or a couple of cups of drained canned chickpeas. The creamy sauce and vegetables are so flavorful that even meat lovers will not miss the poultry.
- Different proteins. Leftover rotisserie chicken, shredded turkey, or even cooked crumbled sausage can stand in for the chicken breasts. With pre cooked meat, skip the long cook time and simply warm the sauce and vegetables on low for an hour or two before adding the meat in the last 30 to 45 minutes.
- Extra vegetables. Throw in sliced mushrooms, chopped bell peppers, broccoli florets, or diced zucchini when you add the frozen mix. It is an easy way to clean out the crisper drawer.
- Spicy kick. Stir in a pinch of cayenne pepper, a few shakes of crushed red pepper, or a dash of your favorite hot sauce when you add the cheeses. It balances the richness with a gentle warmth that builds as you eat.
These little tweaks let you customize the dish to whatever you have on hand, so it never feels like the same meal twice.
How to Make Chicken Pot Pie with Pasta
This is the part where I promise you that even if your cooking experience is limited to pressing buttons on a microwave, you can handle this recipe. The slow cooker takes care of the heavy lifting, and the steps are so straightforward you will wonder why you ever bothered with a stovetop version.
- Mix the sauce base. Pour the chicken broth and cream of chicken soup into the slow cooker. Add the minced garlic, black pepper, Italian seasoning, paprika, onion powder, dried thyme, and the entire bag of frozen mixed vegetables. Give everything a good stir until it comes together into a speckled, savory liquid.
- Add the chicken. Nestle the chicken breasts into the sauce and vegetables, turning them once or twice so they are well coated. Cover the slow cooker with the lid and set it to cook on high for 3 to 4 hours or on low for 5 to 6 hours. You will know the chicken is ready when it pulls apart easily with a fork.
- Shred the chicken. Carefully lift the cooked chicken breasts out of the pot and set them on a cutting board. Let them rest for just a couple of minutes, this makes them easier to handle and helps the meat reabsorb some of its juices, then use two forks to pull the chicken into tender shreds. Return all that shredded chicken back to the crock pot.
- Make it creamy and cheesy. Add the cubed cream cheese, the sour cream, and the grated cheddar to the pot. Stir gently until the cheeses melt into the sauce and everything turns glossy and thick. Put the lid back on and let it cook for about 30 more minutes, just enough to meld the flavors.
- Cook and add the pasta. While the sauce finishes, cook the penne pasta in a big pot of salted water according to the package directions, but only until al dente. Drain it well, then fold the pasta into the creamy chicken mixture. Toss until every noodle is coated in the sauce.
- Serve it up. Spoon the hot pasta into bowls and garnish with a sprinkle of fresh parsley if you have some on hand. A side of warm, homemade cornbread is my favorite way to complete the meal.
That final stir is my favorite moment: the steam carrying the smell of thyme, garlic, and melted cheddar, the pasta glistening under the sauce. It is a slow cooker dinner that truly tastes like you spent hours on it.
Expert Tips
Over time I have picked up a few small habits that make this dish even better. These simple pointers will help you get the creamiest, most satisfying result every time.
- Let the chicken rest before shredding. Even just three or four minutes on the cutting board allows the juices to settle, so the meat shreds cleanly and stays moist rather than drying out.
- Cook pasta only to al dente. Because the pasta will continue to absorb liquid from the sauce after you stir it in, a firm al dente texture prevents a mushy final dish. Err on the side of slightly undercooked rather than overdone.
- Soften the cream cheese. If you take the cream cheese out of the fridge about 20 to 30 minutes before you need it, it will melt into the hot sauce smoothly, without leaving any small lumps behind.
- Storing and reheating leftovers. Tuck any cooled leftovers into an airtight container and refrigerate for up to 3 to 4 days. To reheat, microwave individual portions on medium power in 30 to 60 second bursts, stirring between each, or warm gently on the stovetop over low heat, adding a splash of broth or milk if the pasta has thickened too much.
A quick note on freezing: Because the creamy dairy based sauce can separate and the pasta can become soft upon thawing, I do not recommend freezing this dish. It is at its best fresh or within a few days of cooking.
Serving Suggestions
This chicken pot pie pasta is a meal in itself, but I love building a little spread around it depending on the occasion.
- Easy weeknight dinner. Keep it simple with a crisp green salad on the side and a slice of warm slow cooker focaccia bread. The freshness of the salad cuts through the richness of the pasta beautifully.
- Casual entertaining. When friends are coming over, I start with a creamy spinach dip for appetizers and finish with a slow cooked blueberry cobbler served warm with vanilla ice cream. It turns a simple pasta into a full comfort food feast.
- Potlucks and holidays. The beauty of this dish is that it stays hot and creamy in the slow cooker, so it transports without any fuss. I round out the potluck table with cheesy scalloped potatoes and a basket of fresh dinner rolls for sopping up every last bit of sauce.
No matter how you serve it, the dish tends to disappear fast, so be ready to share the recipe with anyone who asks.
Crock Pot Chicken Pot Pie Pasta Recipe
Here is the full recipe card with all the exact measurements you need. I find it helpful to pull out the cream cheese and chicken broth ahead of time so everything is ready to go when I start.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 2 cans (10.5 ounce each) 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
- 12 ounce bag frozen mixed vegetables (carrots, peas, corn)
- ½ cup sour cream
- 8 ounces cream cheese, cubed and softened
- 1 ½ cups grated cheddar cheese
- 16 ounces penne pasta or small noodle pasta
Instructions
- In the slow cooker, combine chicken broth, cream of chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and frozen mixed vegetables. Stir until well blended.
- Place the chicken breasts into the sauce and vegetables, turning to coat them evenly.
- Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours, until the chicken is tender and shreds easily with a fork.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker. Add the sour cream, cream cheese, and cheddar cheese, stirring until everything is melted and smooth. Cover and cook for an additional 30 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain well and stir into the creamy chicken mixture until all the pasta is coated.
Servings: 6, Prep Time: 15 minutes, Cook Time: 3 hours 30 minutes on high (total time about 3 hours 45 minutes)
Nutrition (per serving)
| Calories | 799 |
| Carbohydrates | 78g |
| Protein | 48g |
| Fat | 33g |
| Saturated Fat | 17g |
| Fiber | 6g |
| Sugar | 5g |
| Sodium | 869mg |
| Cholesterol | 154mg |
Nutrition values are estimates provided by the original recipe source.
Frequently Asked Questions
Can you put pasta in a Crock Pot with chicken?
Yes, but the pasta must be cooked separately to al dente and added at the very end, after the chicken is shredded and the cheeses are stirred in. Cooking pasta directly in the slow cooker for a long time makes it mushy and overly soft.
How do you keep pasta from getting mushy in a Crock Pot?
The best way to prevent mushy pasta is to cook it on the stovetop until al dente, drain it, and then stir it into the finished slow cooker sauce just before serving. Adding the pasta too early or letting it sit in the hot sauce for more than an hour will cause it to absorb liquid and become soft.
Can I use rotisserie chicken in chicken pot pie pasta?
Yes, rotisserie or pre-cooked chicken works well. Skip the long slow cook time and instead heat the sauce and vegetables on low for 1 to 2 hours, then stir in the shredded chicken during the last 30 to 45 minutes. Add the cheeses and cooked pasta as directed.
What is the best pasta for Crock Pot chicken pot pie?
Penne pasta or other small noodle shapes like rotini or farfalle are best because they hold the creamy, cheesy sauce well. The recipe calls for 16 ounces of penne or small noodle pasta, cooked to al dente before being stirred into the slow cooker.
Crock Pot Chicken Pot Pie Pasta
Crock Pot Chicken Pot Pie Pasta I will admit it: there are evenings when my family is craving something warm, creamy, and soul hugging, and I simply do not have the energy to stand over the stove. That is exactly how this crock pot chicken pot pie pasta became a staple in our house.
- Total Time: 225 min
- Yield: 6 1x
Ingredients
Ingredients
1 ½ pounds boneless, skinless chicken breasts
1 cup low-sodium chicken broth
2 cans cream of chicken soup, 10.5 ounce
3 teaspoons garlic, minced
1 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon dried thyme
12 ounce frozen mixed vegetables
½ cup sour cream
8 ounce cream cheese
1 ½ cups cheddar cheese, grated
16 ounces penne pasta or small noodle pasta
Instructions
Instructions
1-Add chicken broth, chicken soup, garlic, black: Add chicken broth, chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and mixed vegetables. Mix until well combined.
2-Place the chicken in the sauce and: Place the chicken in the sauce and vegetables. Then toss to coat.
3-Cover and cook on high for 3-4: Cover and cook on high for 3-4 hours or low for 5-6 hours.
4-Remove the chicken and shred with two: Remove the chicken and shred with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined and cook for 30 minutes more.
5-Meanwhile, cook the pasta according to the: Meanwhile, cook the pasta according to the box directions until al dente. Then drain, add to the crock pot, and toss until completely coated.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 210 min
- Method: slow_cooker
Nutrition
- Calories: 799
- Sugar: 5g
- Sodium: 869mg
- Fat: 33g
- Saturated Fat: 17g
- Carbohydrates: 78g
- Fiber: 6g
- Protein: 48g
- Cholesterol: 154mg
