Description
This Chicken Pot Pie Pasta is a comforting and easy-to-make dish that combines tender shredded chicken, mixed vegetables, and creamy cheddar cheese sauce with perfectly cooked penne pasta. Ready in just 35 minutes, it’s a delicious twist on classic chicken pot pie flavors without the hassle of baking a pie.
Ingredients
Scale
Pasta
- 8 oz. penne pasta
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup chicken broth
Seasonings & Cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain well and set aside.
- Combine chicken and vegetables: In a large skillet over medium heat, add the shredded cooked chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth. Stir to combine everything evenly.
- Season and simmer: Sprinkle in the garlic powder, onion powder, and salt and pepper to taste. Stir well and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes to heat through and meld the flavors.
- Mix in the pasta: Add the cooked penne pasta to the skillet with the chicken and vegetable mixture. Stir thoroughly to coat the pasta with the creamy sauce evenly.
- Add cheese and finish: Sprinkle the shredded cheddar cheese over the pasta mixture and stir until the cheese is completely melted and the dish is creamy and hot. Serve immediately and enjoy your cozy Chicken Pot Pie Pasta!
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Frozen mixed vegetables such as peas, carrots, and corn work best for added color and nutrition.
- Adjust seasoning with more salt, pepper, or herbs like thyme for extra flavor.
- For a gluten-free option, substitute gluten-free pasta and ensure cream of chicken soup is gluten-free.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
