Description
A comforting chicken pot pie transformed into a pasta dish, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 8 oz pasta (like rotini or penne)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Boil a pot of salted water and add the pasta, cooking according to package instructions.
- Add the frozen mixed vegetables during the last 2-3 minutes of cooking.
- Drain the pasta and vegetables and set aside.
- Combine cream of chicken soup and milk in the pot over medium heat.
- Mix in garlic powder, onion powder, salt, and pepper, stirring until smooth.
- Fold in pasta, mixed vegetables, and chicken until everything is coated in the sauce.
- Sprinkle cheddar cheese on top if desired and let it melt.
- Scoop into bowls and enjoy!
Notes
Avoid overcooking the pasta and always taste as you go for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg