Description
A comforting pasta dish that combines the flavors of classic chicken pot pie into a quick, effortless meal.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn blend)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, mix the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, and milk. Stir until combined.
- Sprinkle in onion powder, garlic powder, salt, and pepper. Allow the mixture to cook for about 5-7 minutes until creamy and heated through.
- Fold in the cooked pasta, stirring until all ingredients are well incorporated.
- Top with shredded cheddar cheese. Cover the skillet for a few minutes to let the cheese melt.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.
Notes
For extra flavor, sauté onions and garlic before adding chicken and vegetables. This dish also offers great variations with different cheeses or the addition of herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken, pasta, pot pie, comfort food, weeknight dinner