Chicken Pot Pie Pasta
A comforting Chicken Pot Pie Pasta that combines tender pasta with chicken and vegetables in a creamy sauce, perfect for busy weeknights or cozy dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced Tender and bursting with flavor.
- 8 oz pasta (like rotini or penne) Spiraled or tubular shapes that soak up the sauce beautifully.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Adds nutrition and sweetness.
- 1 can cream of chicken soup (10.5 oz) Creamy and rich, the heart of our sauce.
- 1/2 cup milk Enhances the creamy consistency.
- 1 teaspoon garlic powder Infuses the dish with aromatic depth.
- 1 teaspoon onion powder Adds a layer of sweetness.
- to taste salt and pepper Essential seasoning.
- 1 cup shredded cheddar cheese (optional) Melts into a gooey topping.
Instructions
Cooking the Pasta and Vegetables
- Boil a large pot of salted water. Add pasta and cook according to package instructions. In the last 2-3 minutes of cooking, add the frozen mixed vegetables. Drain and set aside.
Making the Sauce
- In the same pot, combine cream of chicken soup and milk over medium heat. Stir gently until smooth.
- Add garlic powder, onion powder, and a sprinkle of salt and pepper. Allow the flavors to meld.
Combining Ingredients
- Add the cooked pasta, mixed vegetables, and chicken to the pot. Stir gently to coat everything in the sauce.
- If using, sprinkle shredded cheddar on top and allow it to melt.
Serving
- Dish out into bowls and enjoy!
Notes
For a healthier twist, consider whole grain pasta or vegetable noodles. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.