Description
This Chicken Pot Pie Pasta is a comforting and flavorful dish that combines the classic flavors of chicken pot pie with the ease of pasta. Tender chicken, a medley of vegetables, and a creamy sauce are tossed with wide egg noodles for a satisfying and nostalgic meal. This recipe is perfect for a quick weeknight dinner or a cozy family gathering.
Ingredients
Units
Scale
- 1 pound chicken breast, diced
- 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
- 8 ounces wide egg noodles
Instructions
- Sauté Onion: Melt the 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the 1 cup diced onion and cook until the onion is tender, about 3-4 minutes.
- Cook Chicken: Add the 1 pound diced chicken breast to the pan with the 2 teaspoons chicken bouillon powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Cook the chicken, stirring frequently, until it is seared on all sides and mostly cooked through, about 8-10 minutes.
- Add Vegetables and Sauce: Add the 12 ounces frozen mixed vegetables and cook until thawed. Pour in the 2 (10.5-ounce) cans cream of chicken soup and 1 cup whole milk. Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 8-10 minutes, or until the chicken is cooked through.
- Cook Noodles: Cook the 8 ounces wide egg noodles according to package directions while the sauce simmers.
- Combine Noodles and Sauce: Once the sauce is finished and the chicken is cooked, add the cooked noodles to the pan and toss to coat.
- Serve: Serve fresh with additional seasonings as desired.
Notes
- You can use other vegetables, such as diced potatoes, carrots, or peas, for variety.
- For a richer sauce, use heavy cream or half-and-half instead of whole milk.
- Add herbs like thyme or rosemary for extra flavor.
- If you don’t have chicken bouillon powder, you can use chicken broth or stock.
- Top with shredded cheese or a sprinkle of paprika for garnish.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
