Classic Chicken Pot Pie Pasta
A comforting and quick one-pan meal that combines the familiar flavors of chicken pot pie with pasta, making it perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked pasta (penne, rotini, or egg noodles) Use slightly undercooked pasta if you plan to reheat later.
- 1 cup cooked chicken, shredded Rotisserie chicken is perfect.
- 1 cup frozen mixed vegetables Peas, carrots, and corn work well.
- 1 can cream of chicken soup About 10–11 oz.
- 1 cup chicken broth Or low-sodium stock.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese Freshly grated for best melt and flavor.
- 1 tablespoon olive oil
- Fresh parsley for garnish Optional.
Instructions
Cooking the Pasta
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the shredded cooked chicken and the frozen mixed vegetables. Sauté for about 3–4 minutes until everything is heated through.
- Lower the heat slightly and stir in the cream of chicken soup and chicken broth. Add garlic powder, onion powder, and salt and pepper to taste.
Simmering
- Bring the mixture to a gentle simmer and let it cook for about 4–5 minutes.
- If the sauce seems too thick, add a splash more broth to loosen it.
Combining with Pasta
- Add the cooked pasta to the skillet and toss to coat until heated through.
- Sprinkle in the grated Parmesan cheese and stir until melted and the sauce is creamy. Taste and adjust seasoning.
Garnishing and Serving
- Serve warm, garnished with fresh parsley if desired.
Notes
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of broth or water. Can be frozen for up to 2 months.