Chicken Pot Pie Pasta Recipe

This Chicken Pot Pie Pasta is a comforting and flavorful dish that combines the classic flavors of chicken pot pie with the ease of a pasta dish. Tender chicken, a medley of vegetables, and a creamy sauce are tossed with egg noodles for a hearty and satisfying meal. It’s a simple yet delicious recipe that’s perfect for a cozy weeknight dinner. Get ready to warm up with this comforting and flavorful Chicken Pot Pie Pasta!

Ingredients

Here’s what you’ll need to make this delicious Chicken Pot Pie Pasta:

• Chicken breast: Diced, for a lean and flavorful protein.
• Unsalted butter: For sautéing the vegetables and creating a rich sauce.
• Diced onion: About ½ medium onion, for sweetness and flavor.
• Chicken bouillon powder: Adds a savory depth of flavor.
• Garlic powder: Enhances the overall flavor.
• Paprika: Adds a touch of color and smoky flavor.
• Frozen mixed vegetables: For convenience and a variety of nutrients.
• Cream of chicken soup: Creates a creamy and flavorful base for the sauce.
• Whole milk: Adds richness and creaminess to the sauce.
• Salt and pepper: To taste.
• Wide egg noodles: For a hearty and satisfying base.

How to Make Chicken Pot Pie Pasta

Step 1: Sauté the Vegetables and Chicken

1. Melt the unsalted butter in a large skillet over medium-high heat. Add the diced onion and cook until the onion is tender, about 3-4 minutes.
2. Add the diced chicken breast to the pan with the chicken bouillon powder, garlic powder, and paprika. Cook the chicken, stirring frequently, until it is seared on all sides and mostly cooked through, about 8-10 minutes.

Step 2: Make the Sauce

1. Add the frozen mixed vegetables and cook until the vegetables are thawed.
2. Pour in the cream of chicken soup and whole milk. Season with salt and pepper to taste.
3. Reduce the heat to low and simmer the sauce for about 8-10 minutes, or until the chicken is cooked through.

Step 3: Cook the Noodles and Combine

1. Cook the wide egg noodles according to the package directions while the sauce is being made.
2. Once the sauce is finished and the chicken is cooked, add the noodles to the pan and toss to coat.

Step 4: Serve

1. Serve fresh with additional seasonings, if desired.

How to Serve

• Main Course: This Chicken Pot Pie Pasta is a hearty and satisfying main course on its own.
• Side Dishes: Serve with a side salad or garlic bread for a complete meal.
• Garnish: Garnish with fresh herbs, grated Parmesan cheese, or a sprinkle of paprika.

Make Ahead and Storage

Storing Leftovers

Store leftover Chicken Pot Pie Pasta in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use a different type of pasta?

Yes, you can use any type of pasta you like, but wide egg noodles are recommended for their ability to hold the creamy sauce.

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I make this dish ahead of time?

Yes, you can cook the chicken and vegetables and make the sauce ahead of time. Store them separately in the refrigerator and combine with cooked noodles when ready to serve.

How can I make this dish healthier?

Use low-fat cream of chicken soup and whole wheat pasta. You can also add more vegetables, such as broccoli or spinach.

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