Chicken Pot Pie Pasta

This Chicken Pot Pie Pasta is a comforting, easy-to-make dish that combines all the flavors of a traditional chicken pot pie with the convenience of pasta. Loaded with tender chicken, creamy soup, mixed vegetables, and melted cheese, it’s a perfect weeknight meal that the whole family will love. With just a few simple ingredients, you can whip up this hearty dish in no time.

Ingredients

• 8 oz pasta
• 2 cups cooked chicken, shredded
• 1 can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 tsp garlic powder
• Salt and pepper to taste

Directions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, combine the cooked chicken, cream of chicken soup, mixed vegetables, cheddar cheese, milk, garlic powder, salt, and pepper.
3. Cook over medium heat until the mixture is heated through and the cheese is melted.
4. Add the cooked pasta to the skillet and stir until everything is well combined.
5. Serve hot and enjoy!

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Variations

• Different Vegetables: Feel free to swap the frozen mixed vegetables with fresh or other frozen veggies like peas, corn, or carrots to suit your preference.
• Creamy Version: For a creamier sauce, add more milk or a bit of heavy cream.
• Herb Additions: Enhance the flavor by adding fresh or dried herbs like thyme, rosemary, or parsley.
• Protein Swap: Use turkey or rotisserie chicken as a substitute for the chicken to vary the protein.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish can be frozen for up to 3 months. To freeze, allow it to cool completely before transferring to a freezer-safe container. Reheat in the microwave or on the stovetop.
• Reheating: Reheat on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much. Alternatively, you can microwave individual portions.

10 FAQs

1. Can I use other types of pasta? Yes, you can use any pasta you like, such as penne, fusilli, or rotini. Just be sure to adjust the cooking time accordingly.
2. Can I use fresh chicken instead of cooked chicken? Yes, you can cook chicken breasts or thighs, shred them, and then proceed with the recipe.
3. What if I don’t have cream of chicken soup? You can make a quick homemade version using a roux (flour and butter) and adding chicken broth and milk to create a creamy base.
4. Can I add more cheese? Absolutely! Feel free to add more cheddar cheese, or try mixing in other cheeses like mozzarella or Parmesan for extra flavor.
5. Can I make this in advance? Yes, you can prepare the dish up to the point of combining the pasta and sauce, then refrigerate it. Reheat on the stovetop when ready to serve.
6. How can I make this dish spicier? Add some red pepper flakes or diced jalapeños for an extra kick of spice.
7. Can I use non-dairy milk? Yes, you can substitute regular milk with almond milk, oat milk, or any other non-dairy milk if needed.
8. Can I make this in the slow cooker? Yes, you can cook the sauce in a slow cooker on low for 4-6 hours, then stir in the cooked pasta before serving.
9. Can I make this without cheese? Yes, simply omit the cheese or use a dairy-free alternative for a lighter version.
10. What can I serve with this dish? This pasta pairs well with a simple side salad, garlic bread, or roasted vegetables.

Conclusion

Chicken Pot Pie Pasta is a creamy, comforting dish that’s perfect for busy weeknights when you want a satisfying meal in less than 30 minutes. With tender chicken, creamy soup, melted cheese, and a hearty mix of vegetables, it captures the essence of a chicken pot pie but in pasta form. It’s a versatile recipe that can be customized with your favorite vegetables or cheese, making it easy to adapt to your family’s tastes. Enjoy this delicious dish on a cozy evening or whenever you need a quick and filling dinner.

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