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–+ servings
Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta for Cozy Weeknight Dinners

This Creamy Chicken Pot Pie Pasta combines comforting flavors for a cozy family dinner, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 8 oz Egg Noodles Swap with gluten-free pasta for a gluten-free version.
  • 2 pieces Chicken Breasts Can substitute with chicken thighs.
For the Flavor Boost
  • 1 medium Yellow Onion Use shallots for a milder taste.
  • 2 cloves Garlic Fine chop to avoid burning; can use garlic powder in a pinch.
  • 1 tsp Paprika Swap with cayenne for heat.
  • 1 tsp Salt Adjust to personal preference.
  • 1 tsp Ground Black Pepper Adjust to personal preference.
For the Creamy Sauce
  • 2 tbsp Butter Can use olive oil as a lighter alternative.
  • 10.5 oz Condensed Cream of Mushroom Soup Cream of chicken can replace it.
  • 10.5 oz Condensed Cream of Chicken Soup Can be omitted for a lighter version.
  • 1 cup Milk Use chicken broth or plant-based milk for dairy-free.
For the Vegetables
  • 12 oz Frozen Assorted Vegetables Substitute with fresh vegetables if preferred.
  • 1 tbsp Chicken Bouillon Granules Use low-sodium or homemade stock for less salt.

Equipment

  • large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for about 6-8 minutes, then drain and set aside.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced yellow onion and sauté for 2-4 minutes until soft.
  3. Add chicken chunks to the skillet, season with bouillon granules, paprika, salt, and pepper, and cook for 6-7 minutes until no longer pink.
  4. Stir in frozen vegetables and heat for about 5 minutes. Add minced garlic and sauté for another 30-45 seconds.
  5. Mix both condensed soups and milk into the skillet, stirring to create a creamy sauce. Simmer for 3-5 minutes.
  6. Fold the cooked egg noodles into the creamy sauce mixture, ensuring the noodles are well coated. Heat through and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 2700IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Ensure chicken is diced uniformly to cook evenly. Add frozen vegetables towards the end to maintain texture.

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