Chicken Pot Pie Pasta
Creamy, comforting, and downright irresistible, Chicken Pot Pie Pasta takes everything you love about a classic pot pie and turns it into a quick, weeknight-friendly pasta bowl.
Servings: 6 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 3 pieces Boneless, skinless chicken breasts, diced
- 1/2 cup Yellow onion, diced
- 1 tablespoon Minced garlic
- 12 oz Frozen mixed vegetables
- 1 can Cream of mushroom soup 10.5 oz
- 1 can Cream of chicken soup 10.5 oz
- 1/2 cup Milk
- 2 tablespoons Butter
- 1 tablespoon Chicken bouillon powder
- 1/2 teaspoon Paprika
- Salt & black pepper, to taste
- 12 oz Egg noodles
Instructions
- 1. Cook the Egg Noodles: Prepare noodles according to package directions. Drain and set aside.
- 2. Sauté the Onion: In a large skillet over medium-high, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
- 3. Add Chicken: Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
- 4. Veggies & Garlic: Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
- 5. Make It Creamy: Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
- 6. Bring It All Together: Add the cooked egg noodles. Mix well until everything is coated and creamy.
- 7. Serve: Scoop onto plates and dig into this ultra-comforting, one-pan meal!
Notes
Store leftovers in an airtight container for up to 3–4 days. You can freeze portions for up to 2 months.