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Classic Chicken Pot Pie Pasta

A comforting dish that combines the flavors of chicken pot pie with pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Base
  • 8 oz pasta of your choice Any pasta shape works well, use your favorite.
  • 1 lb cooked chicken, shredded Use leftover rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to choose your favorite mix.
Sauce and Seasoning
  • 1 cup creamy pasta sauce (e.g., Alfredo or homemade white sauce) Homemade or store-bought works well.
  • 1 cup chicken broth Low sodium option is recommended.
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Adjust based on personal preference.
  • Optional: Fresh parsley for garnish Add for color and freshness.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, combine the chicken, mixed vegetables, chicken broth, onion powder, garlic powder, salt, and pepper. Bring to a simmer over medium heat.
Combining Ingredients
  1. Stir in the creamy pasta sauce and cooked pasta, mixing well to combine.
  2. Cook for an additional 2-3 minutes until heated through.
Serving
  1. Serve hot, garnished with fresh parsley if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.