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Classic Chicken Pot Pie Pasta

A cozy and comforting dish that combines the classic flavors of chicken pot pie with pasta for a hearty family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz pasta of choice Shells or rotini work especially well for capturing the creamy goodness.
  • 2 cups cooked chicken, shredded Great for using up leftovers, rotisserie chicken adds flavor.
Vegetables and Sauce
  • 1 cup frozen mixed vegetables A blend of carrots, peas, and corn for vibrant color.
  • 1 can (10.5 oz) cream of chicken soup The creamy base that connects all flavors.
  • 1 cup chicken broth Low-sodium option for a healthier meal.
Seasonings and Cheese
  • 1 tsp garlic powder Enhances flavor with aromatic goodness.
  • 1 tsp onion powder Adds a sweet and savory hint.
  • Salt and pepper to taste Essential seasonings.
  • 1/2 cup shredded cheddar cheese Creates a gooey topping.
Garnish
  • Fresh parsley Optional for garnish.

Method
 

Preparation
  1. Cook the pasta according to the package instructions. Drain and set aside with a drizzle of olive oil.
  2. In a large skillet over medium heat, combine shredded chicken, frozen veggies, cream of chicken soup, chicken broth, garlic powder, and onion powder.
  3. Bring the mixture to a gentle simmer, stirring occasionally.
Finishing Touches
  1. Once bubbling, add the cooked pasta to the skillet and toss gently.
  2. Remove from heat and fold in the shredded cheddar cheese until melted.
  3. Sprinkle with fresh parsley if desired and serve warm from the skillet.

Notes

For a twist, try using leftover turkey instead of chicken, or add cayenne for heat. This dish can be made ahead of time and refrigerated or frozen.