Description
A delightful fusion of traditional chicken pot pie and pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (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 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon thyme
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta according to package instructions until it reaches al dente, about 8-10 minutes.
- Drain the pasta and set it aside while you prepare the sauce.
- Combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, and milk in a large skillet over medium heat.
- Stir in garlic powder, onion powder, thyme, salt, and pepper, cooking until heated through, about 5-7 minutes.
- Add the cooked pasta back into the skillet, mixing it thoroughly with the sauce.
- Stir in the shredded cheddar cheese until melted and the dish is creamy.
- Serve warm, garnished with fresh herbs if desired.
Notes
Perfect for using up leftover chicken and pantry staples. Customize with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg