Description
This creamy Chicken Pot Pie Pasta is a comforting twist on a classic chicken pot pie. Loaded with tender pasta, shredded chicken, mixed vegetables, and topped with melted cheddar cheese, it’s a quick and easy one-pan meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 lb. pasta
- 2 cups cooked, shredded chicken
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, combine shredded chicken, cream of chicken soup, chicken broth, mixed vegetables, milk, garlic powder, salt, and black pepper.
- Cook over medium heat until heated through.
- Add cooked pasta to the skillet and stir to combine.
- Sprinkle shredded cheddar cheese on top and cover with a lid until cheese is melted.
- Serve hot and enjoy!
Notes
- You can substitute the mixed vegetables with your favorite veggies, such as peas, carrots, or corn.
- For extra flavor, add a pinch of dried thyme or rosemary.
- This recipe can easily be made in advance and stored in the fridge for up to 3 days.
- If you prefer a creamier texture, add an extra splash of milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes