Chicken Pot Pie Pasta
A comforting one-pot dish that combines chicken pot pie flavors with pasta, featuring tender chicken, savory vegetables, and creamy sauce.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Substitute with cooked rotisserie chicken for quicker preparation.
- 2 tablespoons unsalted butter
- 1 cup diced onion (about ½ medium onion) For extra flavor, sauté some garlic with the onion.
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 12 ounces frozen mixed vegetables Can substitute with fresh vegetables.
- 2 cans (10.5 ounces each) cream of chicken soup Alternative soups can be used for different flavors.
- 1 cup whole milk
- to taste Salt and pepper
- 8 ounces wide egg noodles Use gluten-free pasta for a gluten-free option.
Instructions
Preparation
- Melt the unsalted butter in a large skillet over medium-high heat.
- Add the diced onion and cook until tender, about 3-4 minutes.
- Add the diced chicken breast, chicken bouillon powder, garlic powder, and paprika. Cook until the chicken is seared and mostly cooked through, about 8-10 minutes.
- Stir in the frozen mixed vegetables and cook until thawed.
- Pour in the cream of chicken soup and whole milk. Season with salt and pepper, reduce heat to low, and simmer for about 8-10 minutes until the chicken is fully cooked.
- Meanwhile, cook the wide egg noodles according to package directions.
- Once the sauce is finished and chicken is cooked, add the noodles to the pan and toss to coat.
Serving
- Serve warm in bowls with additional seasonings or toppings, such as cracked pepper or chopped parsley.
Notes
This dish pairs well with a simple side salad or crusty bread. To store, let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.