Description
A comforting dish that combines chicken pot pie flavors with pasta.
Ingredients
Scale
- 8 ounces pasta
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large pot, combine chicken broth and heavy cream over medium heat.
- Add garlic powder, onion powder, salt, and pepper to the pot.
- Stir in the cooked chicken and frozen mixed vegetables.
- Bring the mixture to a simmer.
- Mix in the cooked pasta and stir until well combined.
- Sprinkle cheddar cheese on top and let it melt.
- Serve hot.
Notes
- Use rotisserie chicken for quicker preparation.
- Feel free to add other vegetables like peas or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Chicken Pot Pie Pasta