Chicken Pot Pie Pasta
A comforting and easy-to-make Chicken Pot Pie Pasta that combines creamy flavors, vibrant vegetables, and succulent chicken for a delightful meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use quality chicken, preferably halal.
- 8 oz pasta Choose your favorite pasta, rotini or penne recommended.
- 1 cup frozen mixed vegetables Include peas, carrots, and corn.
- 1 can cream of chicken soup Opt for a rich, creamy brand.
- 0.5 cup milk Can substitute with Greek yogurt for a lighter version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- 1 cup shredded cheddar cheese Optional for a cheesy finish.
Instructions
Preparation
- Boil a pot of salted water and add the pasta. Cook according to package instructions, adding the mixed vegetables during the last 2-3 minutes of cooking.
- Drain the pasta and vegetables and set aside.
- In the same pot, whisk together the cream of chicken soup and milk over medium heat until smooth.
- Stir in garlic powder, onion powder, salt, and pepper into the sauce.
- Add the cooked pasta, mixed vegetables, and shredded chicken into the pot. Stir until well combined and coated with the creamy sauce.
- Sprinkle shredded cheddar cheese on top. Let it sit for a few moments to melt.
- Serve warm in bowls and enjoy.
Notes
For a healthier alternative, use whole grain pasta or fresh vegetables. Store leftovers in an airtight container for up to 3-4 days.