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Chicken Pot Pie Pasta

A delightful fusion of pasta and the beloved chicken pot pie, this dish simplifies preparation while delivering comforting flavors in a creamy, satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rotini pasta
  • 2 cups cooked chicken, shredded Leftover chicken works well.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) You can add other vegetables if desired.
  • 10.5 oz can of cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk For a richer sauce, use heavy cream.
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese For topping.
  • 1 tsp dried thyme

Method
 

Preparation
  1. Cook the rotini pasta according to the package instructions. Once done, drain and set aside.
  2. In a large skillet, combine the cream of chicken soup, chicken broth, milk, onion powder, garlic powder, salt, pepper, and dried thyme. Stir over medium heat until the mixture is smooth and heated through.
  3. Add the cooked chicken and frozen mixed vegetables to the skillet, stirring until everything is combined evenly.
  4. Mix the cooked pasta into the skillet, ensuring the pasta is well coated with the creamy sauce.
  5. Sprinkle shredded cheddar cheese on top and allow it to melt into the pasta.
  6. Serve warm, and enjoy the comforting flavors of this delightful dish.

Notes

Feel free to customize with additional vegetables or different types of pasta. Store leftovers in airtight containers; they can last up to three days in the refrigerator or two months in the freezer.