Chicken Pot Pie Pasta Skillet
Ingredients:
2 cups uncooked pasta (penne or rotini)
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1 cup frozen mixed vegetables (peas, carrots, corn)
2 cups cooked chicken, shredded or diced
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper to taste
1/2 cup shredded cheddar cheese
Fresh parsley, for garnish
Directions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and sauté for another minute.
Stir in the frozen mixed vegetables and cook for 5-7 minutes, until they are tender.
Add the cooked chicken to the skillet and stir to combine.
In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Pour this mixture into the skillet.
Add the thyme, parsley, salt, and pepper. Stir well and let the mixture simmer for 5 minutes.
Stir in the cooked pasta and mix until everything is well combined.
Sprinkle the shredded cheddar cheese over the top and allow it to melt into the pasta.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings
20 tips to help you make the perfect Chicken Pot Pie Pasta Skillet:
1. Use Rotisserie Chicken:
Save time by using rotisserie chicken for quick and flavorful shredded chicken.
2. Cook Pasta Al Dente:
Cook the pasta just until al dente to prevent it from becoming mushy when combined with the sauce.
3. Add Extra Vegetables:
Feel free to add more vegetables like green beans or mushrooms to increase the nutritional value.
4. Season the Chicken:
Season the chicken with salt, pepper, and a bit of paprika before adding it to the skillet for extra flavor.
5. Sauté the Garlic Last:
Add the garlic after the onions are almost done cooking to prevent it from burning and becoming bitter.
6. Use Low-Sodium Soup:
Opt for a low-sodium cream of chicken soup to control the saltiness of the dish.
7. Swap the Milk:
For a creamier texture, use half-and-half or heavy cream instead of milk.
8. Add Fresh Herbs:
Use fresh thyme and parsley instead of dried herbs for a brighter flavor.
9. Melt Butter Slowly:
Melt the butter over low heat to prevent it from browning too quickly.
10. Mix in Cheese:
Stir half of the shredded cheddar cheese into the pasta mixture before sprinkling the rest on top for a gooey, cheesy texture throughout.
11. Try Different Cheeses:
Experiment with different cheeses like Gruyère or Parmesan for a unique flavor twist.
12. Add a Crunchy Topping:
Top the dish with breadcrumbs or crushed crackers for a crunchy finish before serving.
13. Include a Splash of Broth:
Add a splash of chicken broth if the mixture becomes too thick during cooking.
14. Use Whole-Wheat Pasta:
For a healthier option, use whole-wheat pasta, which adds a nutty flavor and more fiber.
15. Don’t Overcook the Vegetables:
Cook the frozen vegetables just until tender to maintain their texture.
16. Garnish with Lemon Zest:
Add a bit of lemon zest on top before serving for a fresh and zesty kick.
17. Serve with a Side Salad:
Pair the pasta skillet with a light side salad to balance out the richness of the dish.
18. Reheat Gently:
When reheating leftovers, do so over low heat and add a splash of milk to keep the pasta from drying out.
19. Double the Recipe:
This dish is great for meal prep, so consider doubling the recipe and storing portions for later.
20. Use a Cast-Iron Skillet:
Cook and serve the dish in a cast-iron skillet to retain heat and enhance the flavors.
These tips will help you elevate your Chicken Pot Pie Pasta Skillet and make it a delicious, comforting meal!