Classic Chicken Pot Pie Pasta
A delightful fusion of chicken pot pie and pasta featuring tender chicken, vibrant vegetables, and a creamy sauce.
Ingredients
Main Ingredients
- 8 ounces pasta (like penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil or butter
- to taste Parmesan cheese for serving (optional)
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat.
Cooking
- Add the shredded chicken to the skillet and stir in the frozen mixed vegetables until warmed.
- Pour in the cream of chicken soup and chicken broth, stirring until fully incorporated.
- Add garlic powder, onion powder, salt, pepper, and dried thyme. Mix well and let simmer for about 5 to 7 minutes.
- Stir in the cooked pasta, ensuring it is well-coated in the creamy sauce.
Serving
- Spoon generous servings onto plates or bowls and sprinkle with Parmesan cheese if desired.
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Notes
For a complete meal, pair with a side salad or crusty bread. Customize with your choice of vegetables or use leftover chicken to save time.