Description
A quick and creamy chicken pot pie pasta that captures the comforting flavors of the beloved dish in under 30 minutes.
Ingredients
Scale
- 8 oz pasta (any short variety like penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the mixed vegetables and sauté for about 5 minutes until tender.
- Stir in the shredded chicken, cream of chicken soup, chicken broth, and milk. Mix well until everything is heated through and combined.
- Add the cooked pasta to the skillet and stir to combine, ensuring everything is coated in the sauce.
- Season with onion powder, garlic powder, thyme, salt, and pepper. Adjust to taste.
- Cook for an additional 2-3 minutes until everything is heated through and the flavors meld beautifully.
- Serve warm and enjoy your comforting meal!
Notes
For added flavor, consider incorporating a splash of white wine when sautéing vegetables or a dollop of sour cream right before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg