Quick Chicken Pot Pie Pasta
If you’re on the hunt for a warm and comforting dish to brighten up your dinner table, look no further than Quick Chicken Pot Pie Pasta. This delightful recipe marries the classic flavors of chicken pot pie with hearty egg noodles, creating a creamy, satisfying meal perfect for busy weeknights or family gatherings. With tender chicken, an array of colorful vegetables, and a rich sauce that hugs every noodle, this dish is sure to become a favorite in your home. Plus, it’s quick to prepare—ready in just 37 minutes!
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1/2 yellow onion
- 1 tbsp garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Sauté diced onion for 2-4 minutes until softened.
- Add chicken chunks, bouillon granules, paprika, salt, and black pepper; stir well.
- Once chicken is nearly cooked through (about 5-7 minutes), add frozen vegetables and cook for another 5 minutes. Stir in garlic and cook for an additional 30 seconds.
- Pour in the condensed soups and milk; stir until combined. Reduce heat and let simmer until heated through.
- Add drained egg noodles to the skillet, mix until well coated with sauce, serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://kitchenmealplan.com/quick-chicken-pot-pie-pasta/