Creamy Chicken Pot Pie Pasta Recipe
Creamy chicken pot pie pasta mixes cooked chicken, frozen vegetables, and a cheddar cream-of-chicken sauce with a pound of pasta. It makes four generous servings with familiar pot pie flavors and no pastry to roll.
Ingredients
Main ingredients
- 1 pound pasta dry
- 2 cups cooked chicken shredded
- 1 cup frozen mixed vegetables
- 1 can condensed cream of chicken soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- black pepper to taste
- 1 cup cheddar shredded
As Needed
- water for boiling the pasta; reserve 1 cup cooking water
Instructions
Cook the Pasta and Sauce
- Cook the 1 pound pasta in boiling water according to package directions until al dente, about 8–12 minutes. Reserve 1 cup pasta water, then drain.
- Meanwhile, combine the condensed soup, milk, garlic powder, onion powder, and frozen vegetables in a large pot. Simmer gently over medium-low heat for 5–8 minutes, stirring, until the vegetables are tender and cooked according to their package directions.
- Stir in the cooked chicken and cook over medium-low heat for 3–5 minutes until the mixture reaches 165°F. Season with salt and pepper.
- Remove from heat and fold in the drained pasta and all the cheddar until the cheese melts. Add reserved pasta water a splash at a time until the pasta is evenly coated.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.