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!