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Chicken Pot Pie Pasta

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Warm and comforting Chicken Pot Pie Pasta delivers classic pot pie flavors without the fuss of a crust. Creamy and savory with tender chicken and soft egg noodles.

Ingredients

Scale
  • 3 boneless, skinless chicken breasts, diced
  • 1/2 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
  • 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. Prepare ingredients: Dice the chicken and onion, measure the soups and milk, and have the frozen vegetables ready.
  2. Brown the chicken: In a large pot, melt the butter over medium heat. Add the diced chicken and cook until browned on the outside.
  3. Add onion and garlic: Add the diced onion and minced garlic to the pot with the chicken. Cook until the onion is translucent.
  4. Build the sauce: Stir in the mixed vegetables, cream of mushroom and chicken soups, milk, bouillon powder, and paprika. Mix well.
  5. Simmer gently: Reduce heat to low and let the mixture simmer to meld the sauces, stirring occasionally.
  6. Cook the egg noodles: Cook the egg noodles according to package instructions in a separate pot. Drain and set aside.
  7. Combine and season: Add the cooked egg noodles to the pot and stir to combine. Season with salt and black pepper to taste.
  8. Serve hot: Spoon the Chicken Pot Pie Pasta into bowls and serve immediately.

Notes

Great for meal prep and reheats well. For a silkier sauce, mash some mixed vegetables into the sauce.

Nutrition

Keywords: Chicken, Pasta, Comfort Food, One-Pot Meal, Weeknight Dinner

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