Description
Chicken Pot Pie Pasta
An irresistible and comforting dish that blends the creamy essence of chicken pot pie with hearty noodles. Perfect for a quick and satisfying meal, this Chicken Pot Pie Pasta is brimming with tender chicken, mixed vegetables, and a rich, velvety sauce that embodies the true meaning of comfort food. Ready in under 30 minutes, it’s a recipe the whole family will adore!
Ingredients
Units
Scale
For the Sauce
- 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
For the Protein
- 1 pound chicken breast, diced
For the Pasta
- 8 ounces wide egg noodles
Instructions
- Sauté the Onions
Melt the 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the 1 cup of diced onion and cook until tender, about 3-4 minutes. Stir occasionally to prevent sticking. - Cook the Chicken
Add the diced chicken breast to the pan. Sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir frequently, allowing the chicken to sear on all sides and cook for about 8-10 minutes, until mostly cooked through. - Prepare the Sauce
Stir in the frozen mixed vegetables and cook until they are thawed. Next, pour in the cream of chicken soup, whole milk, and season with salt and pepper as needed. Reduce the heat to low and simmer for 8-10 minutes, letting the chicken fully cook and the sauce thicken. - Cook and Combine the Noodles
Meanwhile, cook the wide egg noodles according to the package instructions in a separate pot. Once cooked, drain the noodles and mix them into the prepared sauce. Toss everything together until the noodles are fully coated with the creamy mixture. - Serve and Enjoy
Serve fresh with additional salt, pepper, or seasonings of your choice for an extra flavor boost.
Notes
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave with a splash of milk or water to maintain creaminess.
- Optional Additions: Enhance flavor with a sprinkle of shredded cheddar cheese or a garnish of freshly chopped parsley.
- Vegetable Swap: Feel free to substitute frozen mixed vegetables with fresh seasonal vegetables, such as diced carrots, peas, or green beans, for added texture and flavor.
- Gluten-Free Option: Use gluten-free pasta to make this dish gluten-friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
