Description
This comforting Chicken Pot Pie Pasta combines tender cooked chicken, mixed vegetables, and creamy sauce with pasta to deliver all the cozy flavors of a classic chicken pot pie in a quick and easy casserole-style dish. Perfect for a weeknight dinner, it’s creamy, cheesy, and loaded with savory spices for a warm and satisfying meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups cooked pasta
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well to remove excess water.
- Combine Ingredients: In a large pot over medium heat, add the cooked pasta, shredded chicken, mixed vegetables, cream of chicken soup, and chicken broth.
- Season: Stir in garlic powder, onion powder, salt, and pepper to taste, ensuring everything is evenly mixed.
- Heat Through: Cook the mixture over medium heat, stirring occasionally, until it is heated thoroughly and begins to bubble gently.
- Add Cheese: Stir in the shredded cheddar cheese, allowing it to melt completely into the creamy mixture, creating a cheesy sauce coating the pasta and chicken.
- Serve: Once the cheese is melted and the dish is hot, serve immediately for the best comforting experience.
Notes
- You can substitute frozen mixed vegetables if fresh aren’t available; just thaw before adding.
- For extra creaminess, add a splash of heavy cream or milk when heating through.
- This dish can be customized with herbs like thyme or parsley for added flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Use rotisserie chicken for a convenient shortcut.
