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Creamy Chicken Pot Pie Pasta

A warm and hearty dish combining the comforting flavors of chicken pot pie with pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (your choice) Use your preferred type of pasta.
  • 2 cups cooked chicken, shredded Rotisserie chicken or leftover chicken works well.
  • 1 cup frozen mixed vegetables (peas, carrots, corn, etc.) You can substitute with your favorite vegetables.
  • 1 can cream of chicken soup (10.5 oz) This forms the base of the creamy sauce.
  • 1 cup chicken broth
  • 1 cup milk Add more for creamier texture if desired.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste Salt and pepper
  • 1/2 cup shredded cheese (optional) Adds richness to the dish.
  • to taste Fresh parsley for garnish (optional) Adds a nice fresh flavor.

Method
 

Cooking the Pasta
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, and milk. Heat over medium, stirring until well mixed.
Seasoning the Mixture
  1. Add garlic powder, onion powder, salt, and pepper. Bring the mixture to a simmer and cook together for a few minutes.
Combining
  1. Add the drained pasta to the skillet and stir to combine, ensuring the pasta is evenly coated. If using, sprinkle cheese on top and let it melt.
Serving
  1. Serve hot, garnished with fresh parsley if desired.

Notes

If storing for later, let the dish cool, then transfer to an airtight container. Can be refrigerated for 3-4 days or frozen for 2-3 months.