Description
Experience the ultimate comfort of a classic chicken pot pie reimagined in this creamy, slow-cooked pasta dish. Perfect for busy households, this recipe combines tender shredded chicken, colorful vegetables, and hearty noodles in a rich, velvety sauce. It is a foolproof, one-vessel meal that delivers restaurant-quality satisfaction with minimal cleanup, making it a reliable favorite for family dinners and hectic weeknights alike.
Ingredients
2 lbs boneless skinless chicken breasts
1 onion, diced
2 cups frozen peas and carrots
32 oz chicken broth
2 cans condensed cream of chicken soup
1 tsp garlic powder
1 tsp dried thyme
1 lb penne or rotini pasta
8 oz cream cheese, softened
1/2 cup sour cream
Salt and pepper to taste
Instructions
Place the chicken breasts, onion, peas and carrots, chicken broth, cream of chicken soup, garlic powder, and thyme into the slow cooker.
Cover and cook on high for 3.5 to 4 hours or low for 6.5 hours until the chicken is tender.
Remove the chicken breasts, shred them using two forks, and return the meat to the slow cooker.
Stir in the uncooked pasta and ensure it is submerged in the liquid.
Cover and cook for an additional 20-30 minutes, or until the pasta is al dente.
Stir in the cream cheese and sour cream until the sauce is smooth and creamy.
Adjust seasoning with salt and pepper before serving.
Notes
Ensure the pasta is fully submerged in the cooking liquid for even cooking. If the sauce becomes too thick, stir in a splash of warm chicken broth before serving. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 390
- Category: Meals
- Method: Slow Cooker
- Cuisine: American