Description
A cozy and comforting fusion of chicken pot pie and pasta, this creamy dish is perfect for busy weeknights or when you need a quick, hearty meal. A time-saving recipe with the magic of canned soup!
Ingredients
Scale
- 12 oz rotini or penne pasta
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 2 cans (10.5 oz each) cream of chicken soup
- 1/2 cup chicken broth (or milk for creaminess)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
- Optional garnish: fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and sauté until softened, about 5 minutes. Stir in peas and carrots, cooking for another 2 minutes.
- Make Sauce: Add shredded chicken, cream of chicken soup, and chicken broth to the skillet. Stir until well combined. Season with garlic powder, thyme, salt, and pepper. Let the mixture simmer on low heat for 5 minutes.
- Combine Pasta: Add cooked pasta to the skillet and toss until evenly coated. If desired, stir in shredded cheddar cheese for extra creaminess.
- Adjust & Garnish: Adjust seasoning to taste. If the sauce is too thick, add a splash of chicken broth or milk. Garnish with fresh parsley for a pop of color.
- Serve Hot: Plate the pasta and enjoy the cozy, creamy flavors!
Notes
- Use Low-Sodium Canned Soup for Healthier Flavor: If you’re watching your sodium intake, opt for low-sodium versions of cream of chicken soup and chicken broth. This keeps the dish flavorful but less salty.
- Don’t Overcook the Pasta: Ensure the pasta is cooked al dente before mixing it with the sauce. Overcooking can make the dish mushy once combined and heated further.
- Customize for Dietary Needs: Easily adapt this recipe to be gluten-free by using gluten-free pasta and soup, or make it vegetarian by substituting chicken with mushrooms, tofu, or chickpeas.
- Prep Time: 10 min
- Cook Time: 20 min