Chicken Pot Pie Pasta Skillet
Creamy, comforting, and ridiculously easy to make, Chicken Pot Pie Pasta Skillet takes all the cozy flavors of a classic pot pie and turns them into a weeknight-friendly pasta dinner.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 3 pieces Boneless, skinless chicken breasts, diced (about 1-inch pieces)
- 12 oz Egg noodles, uncooked
- 1 can Cream of chicken soup (10.5 oz)
- 1 can Cream of mushroom soup (10.5 oz)
- 12 oz Frozen mixed vegetables (carrots, peas, corn, green beans)
- 1/2 piece Yellow onion, diced
- 1/2 cup Milk (any milk will work)
- 2 tablespoons Butter (unsalted or salted, melted in skillet)
- 1 tablespoon Chicken bouillon powder
- 1 tablespoon Minced garlic (or 3 cloves fresh, minced)
- 1/2 teaspoon Paprika
- Salt & black pepper to taste
Instructions
- 1. Cook the Pasta: Boil the egg noodles according to package directions. Drain and set aside. Make sure noodles are cooked to just tender, not mushy, since they’ll finish in the skillet.
- 2. Sauté the Aromatics: In a large skillet over medium-high heat, melt butter. Add diced onion and cook for 2–4 minutes until softened and translucent. Stir frequently to prevent browning.
- 3. Cook the Chicken: Add diced chicken to the skillet. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is almost cooked through and no longer pink on the outside, about 6–8 minutes.
- 4. Add Veggies & Garlic: Toss in frozen mixed vegetables and cook for 5 minutes, stirring so they warm evenly. Stir in minced garlic and sauté for 30–45 seconds until fragrant — don’t burn the garlic.
- 5. Make It Creamy: Pour in both soups and the milk. Mix everything well, scraping any browned bits from the bottom of the pan. Lower the heat and let the mixture gently simmer for 3–5 minutes until heated through and slightly thickened. Taste and adjust seasoning.
- 6. Combine with Pasta: Add the drained egg noodles to the skillet. Stir until everything is creamy and well combined, making sure the noodles are evenly coated in sauce. Heat for another 1–2 minutes so noodles absorb some sauce.
- 7. Serve & Enjoy: Spoon onto plates or bowls and serve warm for a comforting, pot-pie inspired dinner. Garnish with a sprinkle of paprika or chopped parsley if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.