Creamy Chicken Pot Pie Pasta (Printable View)
Chicken, noodles, and veggies coated in a creamy sauce make a comforting and satisfying dinner.
# Ingredient List:
→ Pasta and Meat
01 -
3 boneless, skinless chicken breasts, diced
02 -
12 ounces egg noodles
→ Dairy and Base Ingredients
03 -
2 tablespoons butter
04 -
1/2 yellow onion, diced
05 -
1 tablespoon chicken bouillon powder
06 -
1/2 teaspoon paprika
07 -
Salt and black pepper, to taste
08 -
1 can (10.5 ounces) cream of chicken soup
09 -
1 can (10.5 ounces) cream of mushroom soup
10 -
1/2 cup milk
11 -
1 tablespoon minced garlic
→ Vegetables
12 -
12 ounces frozen mixed vegetables
# Preparation Steps:
01 -
Boil egg noodles in a large pot of salted water according to package instructions. Drain and set aside.
02 -
In a large skillet, melt butter over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until softened and fragrant.
03 -
Add diced chicken breasts to the skillet. Sprinkle with chicken bouillon powder, paprika, salt, and black pepper. Cook, stirring occasionally, until chicken is nearly cooked through.
04 -
Stir in the frozen mixed vegetables and cook for about 5 minutes. Add minced garlic and sauté for 30 seconds.
05 -
Lower the heat to medium. Pour in both cans of soup and the milk. Stir until everything is creamy and well combined. Simmer until heated through.
06 -
Add the cooked egg noodles to the skillet and mix until the noodles are fully coated and the mixture is creamy.
07 -
Spoon the finished dish into bowls and serve warm.
# Supplementary Details:
01 -
For enhanced flavor, use low-sodium chicken bouillon and adjust salt to taste. Freshly cracked pepper elevates the final dish.