Description
This Quick Chicken Pot Pie Pasta is a creamy, comforting one-pan meal that combines tender chicken, vegetables, and egg noodles in a rich pot pie-style sauce.
Ingredients
- 12 oz frozen mixed vegetables
- 1/2 yellow onion, diced
- 2 tbsp butter
- 3 boneless skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 tbsp garlic, minced
- 1 tbsp chicken bouillon
- 1/2 tsp paprika
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1/2 cup milk
- 12 oz egg noodles
Instructions
- Boil salted water and cook egg noodles until al dente. Drain and set aside.
- Melt butter in a large skillet over medium-high heat.
- Sauté onion for 2–4 minutes until softened.
- Add chicken and season with bouillon, paprika, salt, and pepper. Cook until lightly browned.
- Add frozen vegetables and cook for about 5 minutes until tender.
- Add garlic and cook 30–45 seconds until fragrant.
- Stir in cream of chicken soup, cream of mushroom soup, and milk.
- Simmer on low until heated through and slightly thickened.
- Add cooked noodles and mix until fully coated in sauce.
- Serve hot.
Notes
- Use rotisserie chicken for an even faster version.
- Add thyme or parsley for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American