Creamy Chicken Pot Pie Pasta (Print Format)

Chicken, veggies, and noodles simmered in a creamy, flavorful skillet for a cozy, satisfying meal.

# Ingredients:

→ Pasta and Meat

01 - 3 boneless, skinless chicken breasts, diced
02 - 12 oz egg noodles

→ Dairy and Base Ingredients

03 - 2 tablespoons butter
04 - ½ yellow onion, diced
05 - 1 tablespoon chicken bouillon powder
06 - ½ teaspoon paprika
07 - Salt and black pepper, to taste
08 - 1 (10.5 oz) can cream of chicken soup
09 - 1 (10.5 oz) can cream of mushroom soup
10 - ½ cup milk
11 - 1 tablespoon minced garlic

→ Vegetables

12 - 12 oz frozen mixed vegetables

# Steps:

01 - Boil egg noodles in a large pot according to the package directions. Drain and set aside.
02 - In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook for 2–3 minutes, until softened and fragrant.
03 - Add the diced chicken breast to the skillet. Sprinkle with chicken bouillon, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
04 - Stir in the frozen mixed vegetables and cook for about 5 minutes. Add the minced garlic and sauté for another 30 seconds.
05 - Lower the heat to medium. Pour in both cans of soup and the milk, mixing until everything is creamy and well combined. Simmer until heated through.
06 - Add the cooked egg noodles to the skillet, stirring everything together until the noodles are well coated and everything is creamy.
07 - Spoon the creamy chicken pot pie pasta into bowls and enjoy warm!