Creamy Chicken Pot Pie Pasta

Creamy chicken pot pie pasta skillet brings together all the comfort of pot pie with the ease of a one-pan weeknight dinner My family cannot get enough of this cozy dish on chilly evenings It saves me so much cleanup and kids love how every bite is creamy with plenty of veggies

I made this the first time after a busy soccer practice and it became an instant favorite for both grownups and kids Everyone loves how the egg noodles soak up the creamy sauce

Ingredients

• Boneless skinless chicken breasts: Diced chicken cooks quickly and gets tender For best flavor choose fresh chicken and blot it dry before dicing
• Egg noodles: The curly noodles catch all that creamy sauce Look for extra wide for the most pot pie vibe
• Butter: Adds richness and helps brown the onions Choose real butter for best flavor
• Yellow onion: Brings sweetness to the base Pick a firm onion with dry shiny skin
• Chicken bouillon powder: Adds deep savory notes to mimic rotisserie flavor Choose a brand low in sodium if you watch your salt
• Paprika: Lends warmth and a little color Go for smoked paprika if you love that extra depth
• Salt and black pepper: Balances flavor Always taste and adjust
• Cream of chicken soup: Forms the creamy base Choose one without MSG if you prefer
• Cream of mushroom soup: Adds earthy notes and more creaminess Go for low sodium if needed
• Milk: Thins the sauce and makes it silky Whole milk is best for extra creaminess
• Minced garlic: Brings a hit of aroma and flavor Use fresh if possible but jarred works too
• Frozen mixed vegetables: Carrots peas and green beans add color and nutrients Choose a bag with bright color and check for any freezer burn

Step-by-Step Instructions

Cook the Noodles:

Boil egg noodles in a large pot with salted water following the package directions Drain the noodles and set aside on a tray to keep them from sticking together

Sauté the Onion:

In a roomy skillet melt the butter over medium high heat Add the diced onion and cook gently for about three minutes Stir often until it turns slightly golden and becomes fragrant This is your flavor foundation

Add Chicken and Seasonings:

Add the diced chicken breast directly into the skillet with the onion Sprinkle over chicken bouillon powder paprika salt and black pepper Let the chicken sear for several minutes Without crowding the pan turn occasionally until it looks mostly cooked but still juicy

Add Vegetables and Garlic:

Pour in the frozen mixed vegetables and stir to distribute everything evenly Continue cooking for five more minutes so the veggies begin to soften Add the minced garlic at the end and let it become fragrant for about half a minute Do not let the garlic burn

Make the Sauce:

Turn the heat down to medium Pour in both cans of soup and the milk Stir slowly and steadily so the mixture turns into a smooth creamy sauce Scrape any browned bits from the bottom so they melt into the sauce Let it bubble gently until hot

Combine and Finish:

Return the cooked egg noodles to the skillet Use tongs or a spoon to gently toss everything together Make sure every noodle is coated and creamy Let the mixture warm through for a minute or two

Serve:

Spoon the creamy chicken pot pie pasta into bowls Serve immediately while hot and velvety

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The egg noodles might be my favorite part because they soak in the savory sauce like sponges My son loves to help stir in the frozen vegetables and always asks for extra carrots

Storage Tips

Let leftovers cool before transferring to an airtight container This pasta stays good in the refrigerator for up to three days For best texture reheat gently on the stovetop or in the microwave with a splash of milk

Ingredient Substitutions

If you are out of egg noodles any short pasta shape works Think rotini or fusilli Leftover rotisserie chicken can be swapped for raw chicken and added at the same step If you do not have cream of mushroom soup use a second can of cream of chicken or vice versa

Serving Suggestions

Round out your meal with warm crusty bread for dipping or add a leafy green salad with a bright vinaigrette This pasta is also delicious with extra black pepper on top or chopped fresh parsley

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Cultural and Historical Context

This recipe is a modern twist on old fashioned chicken pot pie Swapping the pastry crust for noodles saves time and makes it more approachable for busy cooks Yet it keeps all the nostalgia and comfort of the classic filling My family loves it as a quick winter meal that reminds us of grandma’s Sunday suppers

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking fresh chicken breast?

Yes, rotisserie chicken works well. Shred it and add during the vegetable step, heating until warm.

→ What can I use if I don’t have egg noodles?

Any short pasta such as rotini or penne can be substituted for egg noodles in this dish.

→ Is it possible to make this skillet ahead of time?

Yes, prepare as directed, cool, then refrigerate. Reheat gently on the stovetop, adding a splash of milk if needed.

→ Can I freeze leftovers?

Absolutely. Store cooled portions in airtight containers up to 2 months. Thaw overnight in the fridge before reheating.

→ How can I make this meal lighter?

Use low-fat cream soups, skim milk, and add more vegetables to boost nutrition and lighten the dish.

→ What vegetables work best if I don't have frozen mixed vegetables?

Fresh peas, carrots, corn, or green beans can be chopped and sautéed with the chicken and onion step.