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Classic Chicken Pot Pie Pasta

A comforting dish that combines the flavors of chicken pot pie with pasta, making it a simple, one-pot dinner that's perfect for families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Base
  • 8 oz pasta of choice Any type of pasta works well.
  • 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
Vegetables and Sauce
  • 1 cup frozen mixed vegetables (peas, carrots, corn) You can use fresh vegetables if desired.
  • 1 can cream of chicken soup (10.5 oz)
  • 1 cup chicken broth Use low-sodium broth if preferred.
  • 1 cup milk You can use any milk of your choice.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 tsp dried thyme
  • 1/2 cup grated cheese (optional) Add for extra creaminess.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, combine cooked chicken, frozen vegetables, cream of chicken soup, chicken broth, and milk.
  3. Stir in garlic powder, onion powder, thyme, salt, and pepper.
  4. Heat the mixture over medium heat until warmed through.
  5. Add the cooked pasta to the skillet and stir until everything is well combined.
  6. If desired, sprinkle cheese on top and let it melt before serving.

Notes

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, place in a freezer-safe container for up to 2 months.