Description
This Quick Chicken Pot Pie Pasta is a comforting, creamy dish that combines tender chicken, mixed vegetables, and a rich sauce, all served over egg noodles. It’s an easy and satisfying weeknight meal that brings all the flavors of classic chicken pot pie without the crust.
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 freshly minced garlic
- 1 tbsp chicken bouillon
- 1/2 tsp paprika
- 1 can condensed cream of mushroom soup
- 1/2 cup milk (whole milk preferred)
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onion and sauté until translucent.
- Add chicken chunks, season with salt, black pepper, garlic, chicken bouillon, and paprika. Cook until chicken is lightly browned and cooked through.
- Add frozen vegetables and cook for 3–4 minutes until heated.
- Reduce heat to low. Stir in cream of mushroom soup, cream of chicken soup, and milk until sauce is smooth and creamy. Simmer for 3–5 minutes.
- Serve chicken and vegetable mixture over cooked egg noodles. Stir to combine, and enjoy warm.
Notes
- For extra flavor, sprinkle shredded cheese on top before serving.
- Use leftover cooked chicken to save time.
- Can be stored in the fridge for 2–3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet / One-Pot
- Cuisine: American