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Chicken Pot Pie Pasta

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A delightful one-pan dish that combines the comforting flavors of chicken pot pie with the quick-cooking nature of pasta.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts, diced
  • ½ 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
  • ½ cup milk
  • 2 tablespoons butter
  • 1 tablespoon chicken bouillon powder
  • ½ teaspoon paprika
  • Salt & black pepper, to taste
  • 12 oz egg noodles

Instructions

  1. Cook the egg noodles according to the package directions, drain, and set aside.
  2. In a large skillet over medium-high heat, melt the butter.
  3. Add the diced onion and sauté for about 2 to 4 minutes until soft and translucent.
  4. Toss in the diced chicken, sprinkling with chicken bouillon powder, paprika, salt, and black pepper, and cook until mostly cooked through.
  5. Add the frozen mixed vegetables and cook for about 5 minutes until tender and heated.
  6. Stir in the minced garlic and sauté for an additional 30 to 45 seconds.
  7. Pour in both cans of soup and the milk, stirring until well combined.
  8. Reduce heat to low and let simmer to meld flavors.
  9. Add the drained egg noodles to the skillet, mixing until coated with the creamy mixture.
  10. Serve hot and enjoy!

Notes

Serve hot with a sprinkle of parsley or paprika. Pairs well with a side salad or crusty bread.

Nutrition

Keywords: chicken, pasta, comfort food, one-pot meal, family dinner

Find it online: https://alexandrarecipes.com/chicken-pot-pie-pasta/