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Chicken Pot Pie Pasta

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Warm and comforting, this Chicken Pot Pie Pasta combines tender chicken and mixed vegetables in a creamy sauce for a cozy weeknight meal.

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 2 tablespoons 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 frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon powder, and paprika.
  5. Simmer gently: Reduce heat to low and simmer so the vegetables heat through and the sauces meld together.
  6. Cook the egg noodles: In a separate pot, cook egg noodles according to package instructions. Drain and set aside.
  7. Combine and season: Once the sauce is heated through, add the cooked egg noodles and stir until everything is coated. Season with salt and black pepper to taste.
  8. Serve hot: Spoon the Chicken Pot Pie Pasta into bowls and serve immediately.

Notes

Brown the chicken well for extra flavor. Stir occasionally while simmering to prevent sticking. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: chicken pasta, comfort food, pot pie, weeknight dinner, creamy pasta

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