Description
Quick Chicken Pot Pie Pasta is the ultimate weeknight comfort food, blending the classic flavors of chicken pot pie with the ease of pasta. Ready in just 30 minutes, this creamy dish features tender chicken, hearty vegetables, and a rich sauce that will satisfy even the pickiest eaters. Perfect for busy families or potlucks, this one-pot wonder is not only delicious but also budget-friendly, making it an ideal choice for any occasion.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into chunks
- 1/2 yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 12 oz egg noodles
Instructions
- In a large pot over medium heat, melt the butter. Add diced onion and garlic, sautéing until fragrant. Add chicken and cook until no longer pink.
- Stir in frozen vegetables, bouillon granules, paprika, salt, and pepper.
- Pour in both cans of soup and add milk. Mix well until heated through.
- Cook egg noodles according to package instructions; drain when al dente.
- Combine cooked noodles with the sauce mixture in the large pot and stir gently for one more minute.
- Serve warm in bowls; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg