Description
Creamy and comforting Quick Chicken Pot Pie Pasta made with tender chicken, mixed vegetables, egg noodles, and a rich savory sauce for an easy weeknight dinner.
Ingredients
- 12 oz frozen mixed vegetables
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp unsalted butter
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 tbsp freshly minced garlic
- 1 tbsp chicken bouillon
- 1/2 tsp paprika
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
Instructions
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until softened.
3. Add the chicken chunks to the skillet and season with chicken bouillon, paprika, salt, and black pepper. Stir well to coat the chicken evenly.
4. When the chicken is almost cooked through, add the frozen mixed vegetables and cook for about 5 minutes until tender and heated through.
5. Add the minced garlic and cook for 30-45 seconds until fragrant.
6. Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Mix until fully combined and reduce heat to low.
7. Allow the mixture to gently simmer for a few minutes until slightly thickened, then turn off the heat.
8. Add the cooked egg noodles to the skillet and stir until fully coated in the creamy sauce. Serve hot.
Notes
Use whole milk for the creamiest texture.
Add garlic near the end of cooking to prevent burning.
Rotisserie chicken can be substituted for a faster prep option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 2200
- Sugar: 8g
- Sodium: 1650mg
- Fat: 95g
- Saturated Fat: 38g
- Unsaturated Fat: 47g
- Trans Fat: 1g
- Carbohydrates: 175g
- Fiber: 9g
- Protein: 95g
- Cholesterol: 185mg