Description
This Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie in a quick and easy pasta dish. Featuring cooked pasta, shredded chicken, mixed vegetables, creamy soup, and melted cheddar cheese, it’s a warm, hearty meal perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Main Ingredients
- 2 cups cooked pasta
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large pot, add the cooked pasta, shredded cooked chicken, mixed vegetables, cream of chicken soup, and chicken broth. Stir until well combined.
- Season: Add garlic powder, onion powder, salt, and pepper to the pot. Stir to distribute the seasonings evenly throughout the mixture.
- Heat Through: Place the pot over medium heat and cook, stirring occasionally, until the mixture is warmed through and beginning to bubble gently.
- Add Cheese: Stir in the shredded cheddar cheese and continue cooking until the cheese is fully melted and the sauce is creamy.
- Serve: Remove from heat and serve the Chicken Pot Pie Pasta hot for a delicious, comforting meal.
Notes
- You can use any short pasta such as rotini, penne, or elbow macaroni for this recipe.
- Fresh or frozen mixed vegetables can be used; just ensure they are thawed and drained if frozen.
- For a richer flavor, substitute part of the chicken broth with heavy cream or half-and-half.
- To make this recipe gluten-free, use gluten-free pasta and ensure the cream of chicken soup is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
