Description
Chicken Pot Pie Pasta is a comforting and hearty dish that combines the creamy flavors of classic chicken pot pie with tender egg noodles. This quick and easy recipe is ready in just 30 minutes, making it perfect for a delicious weeknight dinner. The dish features seared chicken breast cooked with onions, mixed vegetables, and a creamy sauce made from cream of chicken soup and milk, all tossed with wide egg noodles for a satisfying meal.
Ingredients
Chicken and Vegetables
- 1 pound chicken breast, diced
- 1 cup diced onion (about ½ medium onion)
- 12 ounces frozen mixed vegetables
Seasonings and Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- Salt and pepper to taste
Pasta
- 8 ounces wide egg noodles
Instructions
- Sauté Onion: Melt the 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the diced onion and cook until tender, about 3-4 minutes.
- Cook Chicken: Add the diced chicken breast to the skillet along with the chicken bouillon powder, garlic powder, and paprika. Stir frequently and cook until the chicken is seared on all sides and mostly cooked through, about 8-10 minutes.
- Add Vegetables and Sauce: Stir in the frozen mixed vegetables and cook until thawed. Then, pour in the cream of chicken soup and whole milk. Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for 8-10 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Cook Noodles: While the sauce simmers, cook the wide egg noodles according to the package directions. Drain and set aside.
- Combine and Serve: Once the sauce is ready and the chicken is fully cooked, add the cooked noodles to the skillet. Toss everything together to coat the noodles evenly with the creamy sauce. Serve immediately, adding extra seasonings if desired.
Notes
- Use wide egg noodles for the best texture, but any pasta shape can be substituted.
- For a thicker sauce, let it simmer uncovered to reduce further before adding the noodles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- To make it gluten-free, substitute the egg noodles with gluten-free pasta and ensure the soup is gluten-free.
- Add extra herbs like thyme or parsley for enhanced flavor.
