Description
A comforting and creamy pasta dish that brings the flavors of chicken pot pie to your family dinner table in under 30 minutes.
Ingredients
Scale
- 8 oz pasta (short variety like penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon olive oil
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the mixed vegetables and sauté for about 5 minutes until tender.
- Stir in the shredded chicken, cream of chicken soup, chicken broth, and milk. Mix well until everything is heated through and combined.
- Add the cooked pasta to the skillet and stir to combine, ensuring everything is coated in the sauce.
- Season with onion powder, garlic powder, thyme, salt, and pepper. Adjust to taste.
- Cook for an additional 2-3 minutes until everything is heated through and flavors meld.
- Serve warm and enjoy! Garnish with fresh herbs for an extra touch of elegance.
Notes
Use leftover rotisserie chicken for quicker prep. Fresh herbs can elevate the dish; consider using fresh thyme instead of dried.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg