Description
A comforting twist on traditional chicken pot pie, this Chicken Pot Pie Pasta features tender chicken, a creamy sauce, and mixed vegetables all combined with egg noodles for a hearty meal.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, diced
- ½ yellow onion, diced
- 1 tablespoon minced garlic
- 12 ounces frozen mixed vegetables
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- ½ cup milk
- 2 tablespoons butter
- 1 tablespoon chicken bouillon powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 12 ounces egg noodles
Instructions
- In a large pot, cook egg noodles according to package directions. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Add diced chicken and cook 5–7 minutes, until no longer pink.
- Stir in onion and garlic; cook 3–4 minutes, until onion softens and becomes fragrant.
- Add frozen mixed vegetables, chicken bouillon, paprika, salt, and pepper. Cook 2–3 minutes, letting the vegetables start to soften.
- Stir in the cream of mushroom soup, cream of chicken soup, and milk. Simmer 5–7 minutes until smooth, creamy, and bubbling.
- Add cooked noodles to the sauce mixture, stirring to coat evenly. Cook another 2–3 minutes until heated through.
- Spoon into bowls and serve hot. Garnish with fresh parsley or a sprinkle of shredded cheese for extra indulgence.
Notes
- Feel free to customize the vegetables to your liking.
- This dish can easily be made ahead of time and reheated for quick meals.
- For added flavor, consider using rotisserie chicken instead of cooking fresh chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg