Description
Quick Chicken Pot Pie Pasta combines tender chicken, mixed vegetables, and a creamy sauce over egg noodles. A fast, comforting dinner that everyone will love.
Ingredients
For the chicken and vegetables:
- 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
For the creamy sauce:
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
For serving:
- 12 oz egg noodles
Instructions
- Cook chicken in butter over medium heat until no longer pink. Remove and set aside.
- Sauté onion and garlic until softened. Add frozen vegetables and cook 3–4 minutes.
- Stir in chicken bouillon, paprika, salt, and pepper.
- Add cream of mushroom soup, cream of chicken soup, and milk. Mix until smooth and heated through.
- Add chicken back to the pan and stir to combine.
- Cook egg noodles according to package instructions and drain.
- Serve creamy chicken mixture over noodles.
Notes
- Use any mix of vegetables you like.
- Can be prepared ahead and reheated.
- Optional: sprinkle shredded cheese on top before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American