Quick Chicken Pot Pie Pasta

A delicious and creamy pasta dish that combines the comforting flavors of chicken pot pie with the ease of quick preparation, perfect for busy fall evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

Pasta and Chicken

8 oz short pasta Any short pasta works wonderfully; gluten-free pasta can be used as a substitute.
2 cups cooked chicken Rotisserie chicken saves time; alternatively, poach chicken breasts for a fresher approach.

Sauce Ingredients

1 can cream of chicken soup Provides depth; consider making your own from scratch for greater control.
1 cup chicken broth Essential for flavor; vegetable broth works well too.

Vegetables and Seasonings

2 cups mixed vegetables Fresh or frozen; substitute with your favorites.
to taste salt Basic seasoning.
to taste pepper Basic seasoning.
optional thyme For added herbal notes.

Method

Preparation

Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, combine cooked chicken, cream of chicken soup, and broth. Stir until well blended.
Add mixed vegetables and bring to a gentle simmer over medium heat for about 5 minutes.
Pour in the pasta and stir well to combine; continue to simmer for another 2-3 minutes.
Season with salt, pepper, and any additional spices to taste before serving.

Notes

Consider incorporating fresh herbs or a sprinkle of cheese as a finishing touch. Pre-chop vegetables and shred chicken in advance to expedite your cooking time.