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Classic Chicken Pot Pie Pasta

A delicious, creamy pasta dish filled with chicken and vegetables, combining the comforting flavors of traditional chicken pot pie.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Base
  • 8 oz pasta (penne or rotini)
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
Sauce
  • 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
Toppings
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley (optional) For garnish

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions; drain and set aside.
Making the Sauce
  1. In a large skillet over medium heat, combine the cream of chicken soup, chicken broth, and milk. Stir until smooth.
  2. Add the cooked chicken and mixed vegetables to the skillet. Season with garlic powder, onion powder, salt, and pepper. Cook until heated through.
Combining Ingredients
  1. Stir in the cooked pasta and mix well.
  2. Sprinkle the shredded cheddar cheese on top and let it melt.
Serving
  1. Serve warm, garnished with chopped fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for about 2-3 months.