Classic Chicken Pot Pie Pasta
There’s something incredibly comforting about a warm bowl of chicken pot pie—filled with tender chicken, vegetables, and rich flavors. This Classic Chicken Pot Pie Pasta takes all the goodness of that beloved dish and transforms it into a delightful pasta experience. Perfect for cozy family dinners or when you’re looking to impress guests with minimal effort, this dish combines the satisfaction of pasta with the heartiness of a classic pot pie. The creamy sauce envelops the pasta, creating a comforting meal that warms both the heart and the belly. It’s a recipe that’s sure to become a favorite in your home!
Whether you’re serving it on a chilly evening or during a weeknight where time is of the essence, this pasta dish is quick to whip up yet offers that homemade goodness we all crave. The blend of flavors and textures will leave everyone asking for seconds, and the best part? It comes together in just one skillet, making cleanup a breeze!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Gather all your ingredients to make this hearty dish.
Directions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, combine the cooked chicken, mixed vegetables, cream of chicken soup, and milk over medium heat. Stir until well combined and heated through.
- Add garlic powder, onion powder, salt, and pepper, and stir thoroughly.
- Mix in the cooked pasta until everything is well coated with the creamy mixture.
- Add shredded cheddar cheese and stir until melted and creamy.
- Garnish with fresh parsley and serve warm.
Tips & Variations
- Ingredient Substitutions: For a lighter option, swap heavy cream for low-fat milk. Feel free to use rotisserie chicken for an even quicker meal.
- Optional Variations: Add cooked bacon for a smoky flavor or use different cheeses like mozzarella or pepper jack for a twist.
- Storage or Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk to bring back the creamy texture.
Recipe Information
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty level: Easy
Classic Chicken Pot Pie Pasta
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
- 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk For a lighter option, use low-fat milk instead.
- 1 cup shredded cheddar cheese Feel free to use different cheeses for variations.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh parsley For garnish.
Method
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, combine the cooked chicken, mixed vegetables, cream of chicken soup, and milk over medium heat. Stir until well combined and heated through.
- Add garlic powder, onion powder, salt, and pepper, and stir thoroughly.
- Mix in the cooked pasta until everything is well coated with the creamy mixture.
- Add shredded cheddar cheese and stir until melted and creamy.
- Garnish with fresh parsley and serve warm.