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Chicken Pot Pie Pasta

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A warm, comforting weeknight meal that tastes like a cozy cross between classic pot pie and creamy pasta, filled with tender chicken, egg noodles, and a rich sauce.

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 by dicing the chicken and onion, and having the frozen vegetables ready.
  2. In a large pot, melt 2 tablespoons butter over medium heat. Add the diced chicken and cook until browned.
  3. Add the diced onion and garlic to the pot, cooking until the onion is translucent.
  4. Stir in frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, chicken bouillon powder, and paprika. Mix well.
  5. Reduce heat to low and let simmer gently.
  6. Cook egg noodles according to package instructions in a separate pot. Drain when done.
  7. Once the sauce is mixed well, add cooked egg noodles to the pot and stir until coated. Season with salt and black pepper to taste.
  8. Serve hot, adding a splash of milk if the sauce thickens too much.

Notes

Brown the chicken in batches for better flavor. Use room temperature milk for smoother blending with hot soups.

Nutrition

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

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