Chicken Pot Pie Pasta (Print Version)

Savory chicken, vegetables, and noodles unite in a creamy, comforting dish for the whole family.

# Ingredients:

→ Pasta and Proteins

01 - 3 boneless, skinless chicken breasts, diced
02 - 12 ounces egg noodles

→ Vegetables and Aromatics

03 - 12 ounces frozen mixed vegetables
04 - 1/2 yellow onion, diced
05 - 1 tablespoon minced garlic

→ Sauces and Dairy

06 - 1 can (10.5 ounces) cream of mushroom soup
07 - 1 can (10.5 ounces) cream of chicken soup
08 - 1/2 cup milk
09 - 2 tablespoons butter

→ Seasonings

10 - 1 tablespoon chicken bouillon powder
11 - 1/2 teaspoon paprika
12 - Salt, to taste
13 - Black pepper, to taste

# Instructions:

01 - Cook egg noodles in a pot of boiling, salted water according to package instructions. Drain thoroughly and set aside.
02 - In a large skillet over medium-high heat, melt butter. Add diced onion and sauté for 2 to 4 minutes until tender and translucent.
03 - Add diced chicken breasts to the skillet. Sprinkle with chicken bouillon powder, paprika, salt, and black pepper. Sauté, stirring, until chicken is mostly cooked through and no longer pink.
04 - Stir in frozen mixed vegetables and cook for about 5 minutes until heated through. Add minced garlic and sauté for 30 to 45 seconds until fragrant.
05 - Pour in cream of mushroom soup, cream of chicken soup, and milk. Stir well to combine all ingredients. Reduce heat to low and allow the mixture to simmer gently until heated through and creamy.
06 - Add drained egg noodles to the skillet. Stir until noodles are evenly coated and the entire mixture is creamy. Serve immediately.

# Notes:

01 - For enhanced flavor, sauté a few fresh herbs such as thyme or parsley along with the vegetables.