Chicken Pot Pie Pasta
A comforting and creamy pasta dish that combines all the delightful flavors of classic chicken pot pie in a quick and easy recipe.
Ingrédients
Pasta and Base Ingredients
- 8 oz penne pasta Cook according to package instructions
- 2 cups cooked chicken, shredded Rotisserie chicken works well
- 1 cup frozen mixed vegetables Feel free to use seasonal vegetables
- 1 can cream of chicken soup Can substitute with dairy-free options
- 1 cup chicken broth Check for gluten-free if required
Seasoning and Topping
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste Salt and pepper Adjust depending on preference
- 1 cup shredded cheddar cheese Substitutions can be made for dietary preferences
Instructions
Preparation
- Gather all ingredients. Cook penne pasta until al dente, drain well, and set aside.
- Ensure the chicken is cooked and shredded.
Cooking the Base
- In a large skillet, combine shredded chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth. Stir to combine.
- Cook over medium heat to form the base of the dish.
Add Seasonings
- Sprinkle in garlic powder, onion powder, salt, and pepper. Stir and let simmer for 5-7 minutes.
Mix in Pasta
- Fold cooked penne pasta into the skillet, ensuring it is well coated with the sauce.
Finish with Cheese
- Reduce heat to low, add shredded cheddar cheese, and stir until melted and fully incorporated.
Serving
- Taste and adjust seasoning if necessary. Serve hot in bowls.
Notes
Great leftovers! Store in an airtight container for 3-4 days in the refrigerator or freeze for longer storage. Add a splash of chicken broth when reheating to maintain moisture.