Description
A quick and comforting Chicken Pot Pie Pasta combining tender chicken, mixed vegetables, and creamy pot pie-style sauce served over egg noodles for a hearty and easy weeknight meal.
Ingredients
Scale
For the Chicken and Vegetables:
- 1/2 yellow onion, diced into 1/2-inch pieces
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- 1 tbsp garlic, freshly minced
- 2 tbsp unsalted butter (e.g., Kerrygold)
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 12 oz frozen mixed vegetables (e.g., Birds Eye)
For the Creamy Sauce:
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk
For Serving:
- 12 oz egg noodles
- Salt and ground black pepper, as needed
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add 12 oz of egg noodles and cook according to package instructions until just al dente. Drain the noodles and set aside until ready to use.
- Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt 2 tbsp of unsalted butter. Add the diced 1/2 yellow onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks, then season with 1 tbsp chicken bouillon granules, 1/2 tsp paprika, salt, and black pepper to taste. Stir well to coat the chicken evenly with the seasonings.
- Add Vegetables and Garlic: When the chicken is nearly cooked through, add 12 oz frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes to heat the vegetables through and tenderize them. Add 1 tbsp freshly minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant to maximize flavor without burning the garlic.
- Make the Creamy Sauce: Add 1 can of condensed cream of chicken soup, 1 can of condensed cream of mushroom soup, and 1/2 cup whole milk to the skillet. Stir everything until combined thoroughly, then reduce heat to low. Allow the mixture to gently simmer for a few minutes until it is heated through and slightly thickened. Turn off heat once ready.
- Combine Noodles and Serve: Add the cooked and drained egg noodles to the skillet with the creamy chicken and vegetable sauce. Stir well to ensure noodles are fully coated. Serve the dish hot for a comforting and delicious meal.
Notes
- Use whole milk for a richer, creamier sauce; milk alternatives can be used but may alter flavor and texture.
- Frozen mixed vegetables can be substituted with fresh seasonal vegetables if preferred, adjusting cooking time accordingly.
- Adjust seasoning (salt, pepper, bouillon) to taste depending on dietary preferences and salt tolerance.
- To reduce sodium, use low-sodium soups and bouillon or substitute with homemade broth.
- Ensure not to overcook the noodles to maintain perfect texture after combining with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, comfort food, creamy chicken and vegetables, one skillet chicken pasta
