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Bowl of Super Easy Chicken Pot Pie Pasta, a quick fall dinner recipe

Classic Chicken Pot Pie Pasta

This ultimate comfort dish combines traditional pot pie flavors with pasta, making it a quick and satisfying one-pot meal perfect for families.
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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
  

Main Ingredients
  • 8 oz pasta (fusilli or penne) Choose pasta that holds sauce well.
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to use fresh vegetables if desired.
  • 1 cup cream of chicken soup Low-fat options can be substituted.
  • 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 cup shredded cheese (cheddar or mozzarella) Reduce for a lighter version.
  • 1/2 cup milk Low-fat milk can be used.
  • 2 tbsp butter
  • 1 tsp garlic powder
  • Salt and pepper to taste
Optional Garnish
  • Fresh parsley For garnish

Method
 

Preparation
  1. Cook the pasta according to the package directions. Drain and set aside.
Cooking
  1. In a large skillet over medium heat, melt the butter.
  2. Add the shredded chicken and frozen veggies, along with the garlic powder, salt, and pepper. Stir occasionally, cooking for about 5 minutes.
  3. Pour in the cream of chicken soup, chicken broth, and milk. Mix everything well and let it simmer.
  4. Once bubbling, add the cooked pasta and shredded cheese. Stir until fully combined and the cheese melts into the mixture.
  5. Serve warm, garnished with fresh parsley, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it, but it’s best enjoyed fresh. Use rotisserie chicken for a shortcut and consider using low-fat options for a lighter meal.