Description
Creamy and comforting Quick Chicken Pot Pie Pasta made with tender chicken, mixed vegetables, egg noodles, and a rich savory sauce for an easy family-friendly dinner.
Ingredients
- 12 oz frozen mixed vegetables
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp unsalted butter
- 3 boneless skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 tbsp fresh garlic, minced
- 1 tbsp chicken bouillon
- 1/2 tsp paprika
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
Instructions
1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 2-4 minutes until softened.
3. Add the chicken chunks to the skillet and season with chicken bouillon, paprika, salt, and black pepper. Stir well to coat the chicken.
4. When the chicken is almost cooked through, stir in the frozen mixed vegetables and cook for about 5 minutes until heated through and tender.
5. Add the minced garlic and cook for 30-45 seconds until fragrant.
6. Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce the heat to low and simmer gently until heated through and slightly thickened.
7. Add the cooked egg noodles to the skillet and stir until fully coated in the creamy sauce.
8. Serve hot and enjoy.
Notes
Whole milk adds extra creaminess to the sauce.
Add garlic near the end of cooking to prevent burning and keep the flavor fresh.
Rotisserie chicken can be substituted for quicker preparation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 2200
- Sugar: 9g
- Sodium: 1850mg
- Fat: 95g
- Saturated Fat: 38g
- Unsaturated Fat: 48g
- Trans Fat: 1g
- Carbohydrates: 175g
- Fiber: 10g
- Protein: 145g
- Cholesterol: 220mg