Creamy Chicken Pot Pie Pasta
This cozy skillet meal combines tender chicken, egg noodles, veggies, and a rich, creamy sauce—like chicken pot pie in pasta form. Quick, hearty, and family-friendly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet / One-Pot
- Cuisine: American
Ingredients
→ Pasta and Meat:
3 boneless, skinless chicken breasts, diced
12 oz egg noodles
→ Dairy and Base Ingredients:
2 tablespoons butter
½ yellow onion, diced
1 tablespoon chicken bouillon powder
½ teaspoon paprika
Salt and black pepper, to taste
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
½ cup milk
1 tablespoon minced garlic
→ Vegetables:
12 oz frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
Instructions
Cook the Pasta:
Boil egg noodles according to package instructions. Drain and set aside.
Sauté Onion and Chicken:
In a large skillet, melt butter over medium-high heat.
Add diced onion and cook for 2–3 minutes until translucent and fragrant.
Add diced chicken. Season with chicken bouillon, paprika, salt, and pepper.
Cook until chicken is almost done, about 5–7 minutes.
Add Vegetables & Garlic:
Stir in frozen vegetables and cook for 5 minutes.
Add minced garlic and sauté for 30 seconds.
Make the Cream Sauce:
Reduce heat to medium. Add cream of chicken soup, cream of mushroom soup, and milk.
Stir until smooth and creamy. Simmer until heated through.
Combine Pasta and Sauce:
Add cooked noodles into the skillet. Stir to coat evenly in the creamy sauce.
Simmer for 2–3 minutes to meld the flavors.
Serve:
Spoon into bowls and serve warm. Perfect with a sprinkle of fresh parsley or shredded cheese, if desired.
Notes
Substitute rotisserie chicken or leftover cooked chicken for a faster prep.
For added crunch, serve with buttery crackers or crusty bread.
Can be made in a Dutch oven or deep sauté pan.
Find it online: https://allcookedup.com/creamy-chicken-pot-pie-pasta/
