Description
Quick Chicken Pot Pie Pasta combines tender chicken, vegetables, and creamy soup sauce with egg noodles for a comforting, hearty weeknight dinner in under an hour.
Ingredients
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- ½ 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
- ½ cup milk
- 12 oz egg noodles, for serving
Instructions
- Cook egg noodles according to package instructions; drain and set aside.
- In a large skillet or saucepan, melt butter over medium heat. Sauté onion and garlic until softened.
- Add chicken chunks and cook until no longer pink.
- Stir in frozen vegetables, chicken bouillon, paprika, salt, and pepper.
- Add cream of mushroom soup, cream of chicken soup, and milk. Stir to combine and heat until sauce is hot and creamy.
- Toss in cooked egg noodles and mix until well coated with sauce.
- Serve hot, optionally garnished with fresh parsley or shredded cheese.
Notes
- Use rotisserie chicken for faster preparation.
- Add extra vegetables like peas or carrots for more color and nutrition.
- Leftovers can be stored in the fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American