This is one of my go-to recipes because I usually have all of the ingredients in my pantry. We like it with a bit of kick to it so I use tomatoes with green chilies, but that is definitely optional.

You’re going to need cooked chicken for this, but how you cook your chicken is up to you. My favorite method for this is to boil a whole chicken that is cut in pieces.

But, to be quicker, I often use this recipe for perfect chicken breasts and just shred one or two up and add it to the pasta.

Cook one box of pasta until it is just done. Any shape pasta will work. My family’s favorite is shells on this one, too, because they tend to hold the cheesy goodness inside, but I use whatever I have on hand.   While the pasta is cooking, grease a 9×13 pan (or equivalent) and in it put one pound (1/2 of a Velveeta block) that you have cut into chunks.

Also, add one can of cream of chicken soup,

1 can of diced tomatoes (with chilies if your family can handle it),

1/2 to 1 tsp. of pepper (we love lots of pepper so I use a whole teaspoonful),

and 1/8 tsp. garlic powder.

Bake at 400 degrees for 20 minutes.

Yummy Chicken Pasta Grocery List:

2 cups cooked chicken, shredded

4 cups cooked pasta

1 lb. Velveeta

1 can diced tomatoes (with or without green chilies)

1 can cream of chicken soup

1/2-1 tsp. pepper

1/8 tsp. garlic powder

Sautéed mushrooms (optional)