Description
Quick Chicken Pot Pie Pasta combines tender chicken, mixed vegetables, and creamy sauces for a comforting, easy-to-make pasta dish. Perfect for weeknight dinners with minimal prep.
Ingredients
- 12 oz frozen vegetables (mixed vegetables)
- ½ yellow onion, diced
- 2 tbsp butter
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 tbsp garlic, freshly minced
- 1 tbsp chicken bouillon
- ½ tsp paprika
- 1 can condensed cream of mushroom soup
- ½ cup milk
- 1 can condensed cream of chicken soup
- 12 oz egg noodles, cooked and drained
Instructions
- Cook egg noodles according to package instructions and set aside.
- In a large skillet, melt butter over medium heat. Add onion and sauté until translucent.
- Add chicken chunks, season with salt, pepper, and paprika, and cook until lightly browned.
- Add garlic and cook for 1 minute until fragrant.
- Stir in chicken bouillon, cream of mushroom soup, cream of chicken soup, and milk. Mix well and bring to a simmer.
- Add frozen vegetables and cook until heated through, about 5–7 minutes.
- Toss in cooked egg noodles and stir until everything is well combined and creamy.
- Serve hot and enjoy.
Notes
- Use leftover cooked chicken to save time.
- Feel free to add extra vegetables like peas, carrots, or corn.
- Top with shredded cheese or breadcrumbs for a baked version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American