Creamy Chicken Pot Pie Pasta
A comforting dish that combines the classic flavors of chicken pot pie with the ease of pasta, perfect for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 8 oz pasta Any type of pasta works well.
- 1 lb chicken breast, cooked and diced Use leftover chicken for convenience.
- 2 cups frozen mixed vegetables A mix of carrots, peas, and corn is ideal.
- 1 cup creamy soup (e.g., cream of chicken or mushroom) Can substitute with a low-fat alternative.
- 1 cup chicken broth Low-sodium broth is recommended.
- 1 cup milk You can use dairy-free milk if preferred.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
Cooking
- In a large skillet, combine the creamy soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper over medium heat.
- Stir in the cooked chicken and frozen mixed vegetables and bring to a simmer.
- Add the cooked pasta to the skillet and mix until everything is well combined and heated through.
- Garnish with fresh parsley before serving.
Notes
Serve warm, directly from the skillet. You can enjoy it on its own or pair it with a side salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.