Classic Chicken Pot Pie Pasta
This comforting dish combines the rich flavors of chicken pot pie with the convenience of pasta, perfect for busy weeknight dinners.
Ingredients
Pasta and Chicken Base
- 8 ounces pasta Any type of pasta can be used; penne or rotini are recommended.
- 2 cups cooked chicken, shredded Great way to use leftover chicken.
- 1 cup frozen mixed vegetables (peas, carrots, corn) Fresh vegetables can be substituted; cook them a bit before adding.
Sauce Ingredients
- 1 can cream of chicken soup
- 1 cup chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1/2 cup milk Add more for a creamier texture.
- 1 teaspoon dried thyme
Cheese Topping
- 1 cup shredded cheddar cheese Can use plant-based cheese for a dairy-free version.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions; drain and set aside.
Making the Sauce
- In a large skillet, combine the cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, pepper, milk, and thyme.
- Heat over medium heat until warm and mixed well.
Combining and Serving
- Stir in the cooked pasta until fully coated.
- Sprinkle cheddar cheese on top and let it melt before serving.
Notes
To store leftovers, let the pasta cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3-4 days, or freeze it for 2-3 months. Thaw in the refrigerator before reheating.