Description
A cozy, creamy pasta dish with tender chicken and mixed vegetables, reminiscent of pot pie.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, diced
- 1/2 yellow onion, diced
- 1 tablespoon minced garlic
- 12 oz frozen mixed vegetables
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 12 oz pasta
- 1 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 tablespoon olive oil or 2 tablespoons butter for cooking
- Optional garnish: chopped fresh parsley or cracked black pepper
Instructions
- Bring a large pot of salted water to a rolling boil and add the pasta. Cook until just shy of al dente, then drain and set aside.
- Return the same pot to medium-high heat and add the olive oil or butter. Once warm, add the diced chicken and sear until golden, about 5 to 7 minutes.
- Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2 to 3 minutes.
- Stir in the frozen vegetables, cream of mushroom soup, cream of chicken soup, and chicken broth. Add dried thyme, then season with salt and pepper.
- Bring the mixture to a gentle simmer, then fold in the cooked pasta, stirring to coat.
- Simmer for an additional 5 to 10 minutes until the sauce is bubbly and thickened. Serve warm with garnishes if desired.
Notes
Start with room-temperature chicken for even browning. Adjust sauce consistency with chicken broth or milk as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken, pasta, comfort food, weeknight meal, creamy sauce