Description
A comforting dish that combines the rich flavors of traditional chicken pot pie with the satisfying bite of pasta, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta according to package instructions and drain.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add the shredded chicken, frozen peas, cream of chicken soup, chicken broth, thyme, salt, and pepper to the skillet. Mix well.
- Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until everything is heated through.
- Combine the cooked pasta with the chicken mixture, stirring until well mixed. Optionally, sprinkle with cheddar cheese and let it melt.
- Serve warm, garnished with fresh parsley.
Notes
For a quicker option, use rotisserie chicken. Feel free to add more veggies or spices based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: pasta, chicken pot pie, one-pot meal, comfort food, weeknight dinner