Description
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 creamy sauce, and your favorite vegetables are tossed with egg noodles for a satisfying and simple meal.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons unsalted butter
- 1 cup diced onion (about 1/2 medium onion)
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 12 ounces frozen mixed vegetables
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- Salt and pepper to taste
- 8 ounces wide egg noodles
Instructions
- Sauté Onion and Chicken: Melt the butter in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the diced chicken, chicken bouillon powder, garlic powder, and paprika. Cook, stirring occasionally, until the chicken is browned and mostly cooked through.
- Add Vegetables and Sauce: Stir in the frozen mixed vegetables and cook until thawed. Pour in the cream of chicken soup and milk. Season with salt and pepper to taste. Reduce heat to low and simmer for 8-10 minutes, allowing the sauce to thicken and the chicken to cook completely.
- Cook Noodles: While the sauce simmers, cook the egg noodles according to package directions.
- Combine and Serve: Once the noodles are cooked, add them to the skillet with the chicken and sauce. Toss to coat. Serve immediately with additional seasonings, if desired.
Notes
- You can use any type of frozen mixed vegetables you prefer.
- For a richer sauce, you can substitute half and half for the whole milk.
- If you want a thicker sauce, simmer it for a longer time or add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
