Crock Pot Chicken Pot Pie Pasta brings the creamy, savory comfort of a classic chicken pot pie together with hearty pasta, and the slow cooker does almost all of the work. Prep is quick, the ingredient list is short, and the result is a cozy dinner that feels like a Sunday supper on the busiest Tuesday.
I started making this when our evenings got crowded and I still wanted a real meal on the table. Everything goes into the crock pot in the morning, and by dinner the chicken is tender, the sauce is rich, and the pasta is ready to stir in.
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If you like easy slow cooker dinners, you may also enjoy my slow cooker beef tips and gravy for another hands off meal your family will ask for again.
Here is the short version before you pull out your slow cooker.
Detail
Info
Prep time
15 minutes
Cook time
3 to 4 hours on high or 5 to 6 hours on low, plus about 30 minutes after the cheeses go in
Servings
6
Flavor
Creamy, cheesy, and full of tender chicken and vegetables
Best for
Weeknight dinners, family meals, and casual entertaining
Key ingredients
Chicken breasts, cream of chicken soup, sour cream, cheddar cheese, and frozen vegetables
It is budget friendly and family friendly, which is exactly why it has become a regular in our house.
Summarize and Save
This recipe came together one evening when my family was craving chicken pot pie and I was craving a night away from the rolling pin. I wanted the same creamy, savory flavor without the pastry crust and without babysitting a saucepan. So I combined cream of chicken soup with melty cheddar cheese and let the slow cooker take over.
The result was a creamy, cheesy pasta dinner that the whole family enjoyed, and it has been on repeat ever since. If you like this style of cooking, keep a few more cheesy chicken pasta recipes handy for the nights when you want something different but just as easy.
Why You Will Love This Recipe
It is hands off. The ingredients go into the crock pot, and you can walk away until dinner.
It is budget friendly. A few simple, everyday ingredients turn into a filling meal for six.
The sauce is creamy and cheesy. Cream cheese, sour cream, and cheddar coat every piece of chicken and pasta.
The flavors are family friendly. Classic pot pie seasoning means no one at the table needs convincing.
Ingredients
Each ingredient earns its place here, so it helps to know what it adds to the pot.
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1 1/2 pounds boneless, skinless chicken breasts. They cook up tender and shred easily. Chicken thighs work too if you want juicier meat.
1 cup low sodium chicken broth. This is the base of the sauce. Water plus chicken bouillon can stand in if that is what you have on hand.
2 cans cream of chicken soup, 10.5 ounces each. This brings the rich, classic comfort flavor. A low sodium version keeps the salt in check.
3 teaspoons minced garlic. Fresh garlic gives the sauce its savory backbone.
1 teaspoon black pepper, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon onion powder, and 1/2 teaspoon dried thyme. Together these build a layered, savory flavor that tastes just like pot pie filling.
12 ounce bag frozen mixed vegetables. Carrots, peas, and corn go straight in from the freezer, no thawing needed.
1/2 cup sour cream and 8 ounces cream cheese. These make the sauce extra creamy and help it cling to the chicken and pasta.
1 1/2 cups grated cheddar cheese. Sharp and tangy, it is the flavor everyone notices first.
16 ounces penne pasta or small noodle pasta. Penne and other small shapes hold the sauce well. Cook it al dente before it goes into the crock pot.
Exact amounts, nutrition, and the detailed instructions are in the recipe card.
Variations
This recipe is forgiving, so feel free to make it your own. Every swap below keeps that same creamy, savory character.
Gluten free: Use gluten free pasta or spiralized zucchini noodles. Zucchini noodles give you a lighter version that still works with the sauce.
Vegetarian: Swap the chicken for cubed firm tofu or chickpeas. Both soak up the creamy sauce nicely.
Different proteins: Shredded turkey, leftover rotisserie chicken, or cooked sausage all work well and save time.
Extra vegetables: Mushrooms, bell peppers, broccoli, or zucchini can be stirred in for more color and texture.
Spicy: Add cayenne pepper, crushed red pepper, or a splash of hot sauce if you like a little heat.
Change one thing at a time so the sauce stays balanced, and you will still get that pot pie flavor everyone loves.
How to Make Chicken Pot Pie with Pasta
Here is the whole method, start to finish. Prep takes about 15 minutes, and the slow cooker handles the rest.
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Build the sauce and vegetables. Add the chicken broth, cream of chicken soup, garlic, black pepper, Italian seasoning, paprika, onion powder, thyme, and frozen mixed vegetables to the slow cooker. Mix until everything is well combined.
Add the chicken. Place the chicken breasts in the sauce and vegetables, then toss to coat them.
Cook. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is tender.
Shred the chicken and make it creamy. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot and add the sour cream, cream cheese, and cheddar cheese. Stir until combined, then cook for 30 minutes more.
Cook the pasta and finish. Meanwhile, cook the pasta according to the box directions until al dente. Drain it, add it to the crock pot, and toss until every piece is completely coated.
Garnish with fresh parsley and serve it warm with homemade cornbread.
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Expert Tips
Let the chicken rest. Give it a few minutes out of the slow cooker before shredding. It pulls apart more easily and soaks up the sauce better.
Cook the pasta just to al dente. Pasta that is already soft will turn mushy and drink up too much sauce once it sits in the pot.
Soften the cream cheese. Bring it to room temperature before it goes in so the sauce blends smooth instead of lumpy.
Store leftovers right. Keep them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave on medium in 30 to 60 second bursts, or gently on the stovetop over low heat, stirring now and then.
A quick note: cook the pasta while the chicken finishes in the slow cooker so everything comes together at the same time.
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Serving Suggestions
This dish is hearty enough to carry a meal on its own, but a few simple sides make it feel like something special.
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Weeknight dinner: Pair it with a simple green salad and homemade slow cooker focaccia bread.
Family meal or entertaining: Start with creamy spinach dip as an appetizer and finish with a warm slow cooked blueberry cobbler for dessert.
Potlucks and holidays: The creamy pasta travels well and stays warm right in the slow cooker. Round out the table with cheesy scalloped potatoes and fresh dinner rolls.
Because it holds so well, it is an easy dish to bring to a church supper or a neighborhood gathering, and it keeps feeding people as the evening goes on.
More Delicious Crock Pot Chicken Pasta Recipes
If this one earns a spot in your rotation, I would love to hear about it. Leave a star rating, share your favorite version, or ask a question in the Facebook group. I am always happy to talk slow cooker dinners with you.
More Crock Pot Dinners
There are plenty more easy slow cooker dinners waiting on the blog whenever you are ready for the next one.
FAQs
What is the best way to store and reheat leftover Crock Pot Chicken Pot Pie Pasta?
Leftover Crock Pot Chicken Pot Pie Pasta can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, add a splash of chicken broth or milk to restore the creamy consistency, then warm gently in the microwave or on the stovetop. Freezing is not recommended because the creamy dairy sauce may separate and the pasta can become unpleasantly soft when thawed.
Can I use rotisserie chicken instead of raw chicken breasts for this recipe?
Yes, you can use pre-cooked rotisserie chicken in this recipe. To adapt, skip the long cook time for the raw chicken; instead, heat the sauce and frozen vegetables in the slow cooker on low for 1 to 2 hours, then stir in the shredded rotisserie chicken during the last 30 to 45 minutes to warm through. This method keeps the dish quick and convenient.
How do I thicken or thin the sauce for chicken pot pie pasta in the Crock Pot?
If the sauce is too thick after cooking, stir in a splash of low-sodium chicken broth or milk until you reach your desired consistency. The sauce naturally thickens as the cream cheese and cheddar melt into it. The recipe itself does not require additional thickeners, as the combination of cream of chicken soup, cream cheese, and sour cream creates a rich, velvety sauce.
What type of pasta works best for Crock Pot Chicken Pot Pie Pasta?
Short, sturdy pasta shapes like penne, rotini, or cavatappi work best for this recipe because their ridges and curves grip the creamy sauce and hold up well when stirred. The recipe calls for 16 ounces of penne pasta or a similar small noodle shape. Cook the pasta separately until just al dente, then stir it into the slow cooker, as the hot sauce will continue to soften it slightly.
Crock Pot Chicken Pot Pie Pasta Crock Pot Chicken Pot Pie Pasta brings the creamy, savory comfort of a classic chicken pot pie together with hearty pasta, and the slow cooker does almost all of the work. Prep is quick, the ingredient list is short, and the result is a cozy dinner that feels like a Sunday supper on the busiest Tuesday.
Total Time:4 hours 15 minutes
Yield:61x
Ingredients
Scale
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, minced 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 ½ cup sour cream 8 ounce cream cheese 1 ½ cups cheddar cheese, grated 16 ounces penne pasta or small noodle pasta
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:
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