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–+ servings
Chicken Pot Pie Pasta

Comforting Chicken Pot Pie Pasta for Easy Family Dinners

A delightful Chicken Pot Pie Pasta that combines comforting flavors with quick and easy preparation for busy family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 oz Egg Noodles Provides a hearty structure; substitute with any pasta shape on hand.
  • 2 tbsp Butter Infuses rich flavor; use olive oil for a lighter touch.
For the Filling
  • 1 medium Onion Adds aromatic sweetness; consider shallots or leeks for a subtle taste.
  • 3 breasts Chicken The main protein; substitute rotisserie chicken or turkey for convenience.
  • 12 oz Frozen Mixed Vegetables Boosts nutrition effortlessly; feel free to use any fresh or frozen veggies you have on hand.
  • 2 cloves Garlic Enhances depth of flavor; add towards the end to prevent burning.
For the Saucy Goodness
  • 1 tbsp Chicken Bouillon Granules Intensifies chicken flavor; chicken stock or broth works well too.
  • 1 tsp Paprika Gives a warm kick; smoked paprika adds extra depth.
  • 1 tsp Salt Essential for rounding out flavors.
  • 1 tsp Ground Black Pepper Essential for rounding out flavors.
  • 10.5 oz Condensed Cream of Chicken Soup Creates that signature creamy sauce; cream of mushroom soup is a tasty alternative.
  • 10.5 oz Condensed Cream of Mushroom Soup Combines with chicken soup to boost creaminess.
  • 1 cup Milk Adjusts sauce consistency; chicken broth can lighten it up if desired.

Equipment

  • Large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook according to package instructions until al dente, usually about 6-8 minutes. Once done, drain the noodles in a colander and set aside.
  2. In a large skillet, heat 2 tablespoons of butter over medium-high heat until melted and bubbling. Add the diced onion, sautéing for 2-4 minutes until it becomes translucent and fragrant.
  3. Add the chicken chunks to the skillet, seasoning them with chicken bouillon granules, paprika, salt, and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is no longer pink and nearly cooked through.
  4. Incorporate the frozen mixed vegetables into the skillet with the chicken. Cook everything together for approximately 5 minutes until the vegetables are tender and heated through.
  5. Add the chopped garlic to the skillet and cook for an additional 30-45 seconds until fragrant. Be careful not to let the garlic burn.
  6. Pour both condensed soups and 1 cup of milk into the skillet, stirring well to combine. Reduce the heat to low and allow the mixture to simmer for about 5 minutes until the sauce is warm and slightly thickened.
  7. Add the drained egg noodles to the skillet, gently folding them into the creamy mixture. Cook for an additional 2-3 minutes, ensuring they are evenly coated with the sauce.
  8. Once fully combined and heated through, serve the Chicken Pot Pie Pasta hot from the skillet. Garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Use a 12-inch or larger skillet to prevent overcrowding. Adjust sauce thickness with additional milk or broth as needed. Store leftovers in an airtight container for up to 4 days.

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