Classic Chicken Pot Pie Pasta
A creamy and comforting dish that combines the flavors of chicken pot pie with the convenience of pasta, perfect for busy weeknights.
Ingredients
Pasta and Protein
- 8 oz rotini or fusilli pasta
- 1 lb cooked chicken, shredded Use rotisserie chicken for a quicker option.
Vegetables and Cream
- 2 cups mixed frozen vegetables (peas, carrots, corn) Feel free to swap with fresh vegetables.
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup heavy cream For a lighter version, swap for half-and-half or milk.
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- to taste Salt and pepper
Toppings
- Grated Parmesan cheese (optional) Add for extra flavor.
Instructions
Preparation
- Cook the pasta according to package instructions; drain and set aside.
Cooking
- In a large skillet, combine the cream of chicken soup, chicken broth, and heavy cream over medium heat.
- Stir in the garlic powder, onion powder, thyme, parsley, salt, and pepper.
- Add the shredded chicken and mixed vegetables; cook until heated through.
- Fold in the cooked pasta until well combined.
Serve
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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