Classic Chicken Pot Pie Pasta
A creamy, pasta-filled dish that combines the beloved flavors of chicken pot pie for a quick and comforting meal.
Ingredients
Pasta and Vegetables
- 8 oz pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to switch up the veggies based on what you have on hand.
Sauce Ingredients
- 1 can (10.5 oz) cream of chicken soup Can be substituted with cream of mushroom soup.
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese Swap in different cheeses like gouda or pepper jack for a kick.
- 1/4 cup milk Add extra milk for a creamier texture.
Instructions
Preparation
- Cook the pasta according to the package instructions, drain, and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add onions and garlic, sautéing until the onions are translucent.
- Stir in the shredded chicken and frozen vegetables, and cook until everything is heated through.
- Add the cream of chicken soup, chicken broth, thyme, salt, and pepper. Mix it all well.
- Stir in the cooked pasta, ensuring everything is fully combined.
- Pour in the milk and cheese, stirring until the cheese melts and the mixture becomes creamy.
- Serve hot and enjoy this warm, comforting meal!
Notes
For the ultimate dining experience, serve in a lovely bowl, garnished with fresh herbs or a sprinkle of extra cheese. Pairs beautifully with a crisp side salad or garlic bread. Add hot sauce for an extra kick.