Chicken Pot Pie Pasta
Ingredients
12 oz rotini pasta (or any short pasta)
2 cups cooked chicken, shredded or cubed
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup milk
1 tsp garlic powder
1/2 tsp onion powder
Salt & pepper to taste
2 tbsp butter
1 cup shredded cheddar cheese
Fresh parsley (for garnish, optional)
Instructions
Cook pasta according to package directions; drain and set aside.
In a large skillet, melt butter and stir in cream of chicken soup, broth, milk, garlic powder, onion powder, salt, and pepper. Simmer for 3–4 minutes until creamy.
Add cooked chicken and frozen vegetables. Cook for 5 minutes until heated through.
Stir in pasta and half of the shredded cheese. Mix well.
Top with remaining cheese, cover, and cook on low until melted.
Garnish with fresh parsley and serve warm.