Description
Creamy Chicken Pot Pie Pasta: Your One-Pot Comfort Meal
Ingredients
Scale
- 8 oz Egg Noodles (Cook according to package instructions.)
- 1 lb Boneless, Skinless Chicken Breasts (Cubed.)
- 2 cups Frozen Mixed Vegetables
- 1 medium Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 2 tbsp Unsalted Butter (Melted.)
- 1 can Condensed Cream of Chicken Soup
- 1 can Condensed Cream of Mushroom Soup
- 1 cup Whole Milk (Or plant-based alternative.)
- 1 tbsp Chicken Bouillon (Adjust to taste.)
- 1 tsp Paprika (Smoked if desired.)
Instructions
- Boil salted water in a large pot, then cook egg noodles until al dente according to package instructions. Drain and set aside.
- Sauté diced onion in a skillet with melted unsalted butter over medium heat for 2-4 minutes until softened.
- Add cubed chicken, seasoning with chicken bouillon, paprika, salt, and black pepper. Cook until nearly done.
- Incorporate frozen vegetables into the skillet and cook for approximately 5 minutes until tender.
- Mix minced garlic into the skillet and sauté for another 30-45 seconds until fragrant.
- Stir in both cans of condensed soups along with the milk. Simmer until sauce thickens.
- Combine the drained egg noodles in the skillet, ensuring they’re fully coated in the sauce. Heat through and serve warm.
Notes
- Adjust seasoning according to your taste.
- Feel free to add other vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg