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Chicken Pot Pie Pasta

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A cozy twist on two classics, this Chicken Pot Pie Pasta blends tender chicken, creamy soups, and vegetables with egg noodles for a comforting one-pot supper.

  • Author: daniel-kim
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Poultry

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 measuring the soups and milk.
  2. Brown the chicken in a large pot with melted butter over medium heat.
  3. Add onion and garlic to the pot with the chicken, cooking until the onion is translucent.
  4. Build the sauce by stirring in the frozen vegetables and all the soups and milk.
  5. Simmer gently to let the flavors meld and the vegetables heat through.
  6. Cook the egg noodles separately as per package instructions, then drain.
  7. Combine the cooked noodles with the sauce, stirring to coat.
  8. Serve hot in bowls, adding milk if the sauce is too thick.

Notes

For creamy variation, add more milk. Use rotisserie chicken to save time. Store leftovers for up to 3 days in the fridge or freeze for 2 months.

Nutrition

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