Description
A warm and comforting blend of creamy chicken and vegetables wrapped in hearty pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp dried thyme
- 1/2 cup grated Parmesan cheese
- 1 tsp olive oil
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the shredded chicken and mixed vegetables. Sauté for about 3-5 minutes until warmed through.
- Stir in the cream of chicken soup, chicken broth, milk, onion powder, garlic powder, salt, pepper, and thyme. Cook until everything is heated thoroughly.
- Add the cooked pasta into the skillet, stirring to combine your creamy sauce with the pasta. Cook for an additional 2-3 minutes until everything is evenly coated.
- Remove from heat, stir in the Parmesan cheese, and serve warm.
Notes
Feel free to substitute rotini for any pasta shape you prefer, and consider low-sodium broth and soup options.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: chicken, pasta, comfort food, family meal, weeknight dinner, creamy pasta