Description
A quick and easy pasta dish that brings the comforting flavors of chicken pot pie to your table. Perfect for busy weeknights!
Ingredients
- 8 ounces pasta (penne or rotini)
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large pot over medium heat, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth.
- Stir in the onion powder, garlic powder, dried thyme, and black pepper. Bring to a gentle simmer.
- Add the cooked pasta to the pot and stir until well combined, heating through for about 5 minutes.
- If using, sprinkle shredded cheddar cheese on top and cover with a lid until melted.
- Serve warm, garnished with fresh parsley.
Notes
Customize the recipe with your favorite vegetables or add more broth for creaminess. Leftover chicken works perfectly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American