Description
A warm, creamy pasta dish that combines the delightful flavors of chicken pot pie in under 30 minutes. Perfect for busy weeknights!
Ingredients
Scale
- 8 oz pasta (any shape)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 cup cream of chicken soup
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 tsp dried thyme (optional)
Instructions
- Cook the pasta according to the package instructions. Once done, drain and set aside.
- In a large skillet over medium heat, mix together the cooked chicken, frozen vegetables, cream of chicken soup, and chicken broth.
- Stir in garlic powder, onion powder, salt, pepper, and dried thyme. Cook until the mixture is heated through.
- Add the drained pasta to the skillet and stir well to combine.
- Sprinkle shredded cheddar cheese on top. Cover the skillet for a few minutes, allowing the cheese to melt.
- Serve warm and enjoy!
Notes
This dish can be stored in the fridge for up to three days or frozen for up to two months. Reheat to safe internal temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, pasta, comfort food, quick dinner, family meal