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Quick Chicken Pot Pie Pasta

Course: Main Dish / DinnerCuisine: AmericanKeyword: quick chicken pot pie pastaPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesServings: 4–6Calories: ~460 kcal per serving

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Ingredients Method

Ingredients
  

  • 12 oz short pasta penne, rotini, or shells
  • 2 cups cooked chicken diced or shredded (rotisserie works great)
  • 1 can 10.5 oz cream of chicken soup
  • 1 cup milk or half milk, half chicken broth
  • 1½ cups frozen mixed vegetables peas & carrots recommended
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme optional
  • Salt & black pepper to taste
  • Optional: ½ cup shredded cheddar or Parmesan cheese

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
  2. In a large skillet or pot over medium heat, melt butter.
  3. Stir in cream of chicken soup and milk until smooth.
  4. Add cooked chicken, frozen vegetables, garlic powder, onion powder, thyme, salt, and pepper.
  5. Simmer for 5–7 minutes until heated through and slightly thickened.
  6. Add cooked pasta and stir until evenly coated.
  7. Taste and adjust seasoning. Serve warm.