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–+ servings

Creamy Chicken Pot Pie Pasta

A comforting dish that combines the heartiness of chicken pot pie with the delightful twist of pasta, featuring tender rotini pasta, savory chicken, and a medley of vegetables in a rich and creamy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Pasta and Sauce Ingredients
  • 2 cups rotini pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 can cream of chicken soup (10.5 ounces)
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup milk

Equipment

  • large skillet

Method
 

  1. Shred the cooked chicken into bite-sized pieces. If starting from scratch, boil or bake the chicken until fully cooked, then shred.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft. Add minced garlic and cook for 1 minute. Stir in frozen mixed vegetables and cook for 5 minutes until heated through.
  3. Add cream of chicken soup and chicken broth to the skillet. Sprinkle in dried thyme, dried rosemary, salt, and pepper. Stir well and let simmer for 5 minutes.
  4. Add cooked rotini pasta to the skillet and gently mix until coated with the creamy sauce.
  5. Stir in shredded cheddar cheese and milk. Mix until cheese melts and everything is creamy. Cook for another 2-3 minutes until heated through.

Nutrition

Calories: 350kcalProtein: 25gSodium: 800mg

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