Description
A cozy dish that combines the comforts of chicken pot pie and pasta, perfect for busy weeknights.
Ingredients
Scale
- 12 oz pasta (e.g., penne or rotini)
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Boil water and cook the pasta according to package instructions. Drain and set aside.
- In a large pot, combine cream of chicken soup, chicken broth, and heavy cream over medium heat until mixed and bubbly.
- Add cooked chicken and frozen mixed vegetables and stir well.
- Season with onion powder, garlic powder, salt, and pepper; let simmer for about 5-7 minutes until heated through.
- Gently fold in the cooked pasta into the chicken and sauce mixture.
- Serve hot, garnished with chopped parsley.
Notes
Try with a side salad or warm breadsticks. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, pasta, family-friendly, comfort food, quick meal