Creamy Chicken Pot Pie Pasta (Print Version)
Tender chicken and veggies blend with creamy noodles for a warm, hearty family meal.
# Ingredients:
→ Pasta and Meat
01 -
3 boneless, skinless chicken breasts, diced
02 -
12 ounces egg noodles
→ Dairy and Base Ingredients
03 -
2 tablespoons unsalted butter
04 -
1/2 yellow onion, diced
05 -
1 tablespoon chicken bouillon powder
06 -
1/2 teaspoon paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 can (10.5 ounces) cream of chicken soup
10 -
1 can (10.5 ounces) cream of mushroom soup
11 -
1/2 cup whole milk
12 -
1 tablespoon minced garlic
→ Vegetables
13 -
12 ounces frozen mixed vegetables
# Steps:
01 -
Bring a large pot of salted water to a boil and cook egg noodles according to package instructions. Drain well and set aside.
02 -
In a large skillet, melt butter over medium-high heat. Add diced yellow onion and cook for 2 to 3 minutes, until softened and fragrant.
03 -
Add diced chicken breast to the skillet. Season with chicken bouillon powder, paprika, salt, and black pepper. Cook, stirring frequently, until chicken is no longer pink on the outside.
04 -
Add frozen mixed vegetables to the chicken and cook for about 5 minutes until warmed through. Stir in minced garlic and sauté for 30 seconds until aromatic.
05 -
Reduce heat to medium. Pour in cream of chicken soup, cream of mushroom soup, and milk. Mix thoroughly until the sauce is smooth and everything is combined. Simmer until heated through.
06 -
Add the cooked egg noodles to the skillet. Stir until the noodles are evenly coated and the mixture is creamy and cohesive.
07 -
Spoon the creamy chicken pasta into bowls and serve immediately while warm.
# Notes:
01 -
For extra flavor, substitute half-and-half for milk or add a pinch of dried thyme.