Creamy Chicken Pot Pie Pasta

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, letting it rest while you prepare the sauce.
2. Make the sauce: In a large skillet over medium heat, whisk together the cream of chicken soup and milk until smooth. Stir in the garlic powder, onion powder, salt, and pepper. The sauce should be creamy and thick, with a comforting aroma that fills the kitchen.
3. Add chicken and vegetables: Stir the shredded chicken and mixed vegetables into the sauce. Let the mixture simmer for 5–7 minutes, stirring occasionally, until the vegetables are tender and the chicken is heated through.
4. Combine with pasta: Add the cooked pasta to the skillet. Toss everything together gently so each piece of pasta is coated in the creamy, flavorful sauce.
5. Add cheese: Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet and let the cheese melt for 2–3 minutes, creating a gooey, cheesy layer.
6. Optional breadcrumb topping: For a crispy finish, sprinkle panko breadcrumbs on top and place the skillet under the broiler for 2–3 minutes, until golden brown. Keep a close eye to avoid burning.
7. Serve: Dish the pasta into bowls or plates and serve warm. The sauce should be creamy, the chicken tender, and the vegetables bright and flavorful.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

• Swap the chicken for cooked turkey or rotisserie chicken for a different protein twist.
• Use cream of mushroom soup or cream of celery for a slightly different flavor profile.
• Add extra vegetables such as broccoli, bell peppers, or spinach for more nutrition and color.
• For a richer sauce, stir in ½ cup (120 ml) heavy cream along with the milk.

Serving Suggestions