Description
Enjoy a comforting and familiar One Pot Chicken Pot Pie Pasta. This dish combines the classic flavors of chicken pot pie with the ease of pasta, all made in a single pot for minimal cleanup. It’s a quick and satisfying meal perfect for busy weeknights.
Ingredients
- 8 oz egg noodles
- 1 lb boneless, skinless chicken breasts or thighs
- 16 oz frozen assorted vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- 10.5 oz condensed cream of chicken soup
- 10.5 oz condensed cream of mushroom soup
- 1 cup milk or chicken broth
- 1 tbsp chicken bouillon granules
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Instructions
- Bring a large pot of salted water to a boil, then add the egg noodles. Cook until just al dente, about 6-7 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the diced onion and sauté for 2-4 minutes until soft and translucent.
- Add the chunks of boneless chicken to the skillet. Season with chicken bouillon, paprika, salt, and pepper. Cook for about 6-7 minutes, stirring occasionally, until the chicken is mostly cooked through.
- Stir in the frozen assorted vegetables, cooking for about 5 minutes until they are heated through and tender.
- Sprinkle in the minced garlic and cook for an additional 30-45 seconds, until fragrant.
- Add the condensed cream of chicken and mushroom soups along with the milk. Stir everything together and let it simmer on low for a few minutes until heated through and bubbly.
- Gently fold in the drained pasta, ensuring it’s well coated in the creamy mixture.
- Serve hot. Garnish with chopped fresh parsley for extra flavor if desired.
Notes
- Use any pasta shape you prefer, adjusting cooking times as needed.
- Chicken thighs can be substituted for chicken breasts for added tenderness.
- Fresh vegetables can be used in place of frozen, with a slight adjustment to cooking time.
- Olive oil can be used as a lighter alternative to butter.
- Cream of celery soup can be swapped for cream of mushroom soup.
- Chicken broth can be used instead of milk for a lighter sauce consistency.
- Smoked paprika offers a flavorful variation.
- For extra creaminess, add a touch of heavy cream or sour cream when combining sauces.
- Add red pepper flakes for a little heat.
- Fresh herbs like thyme or parsley can enhance flavors.
- Shredded rotisserie chicken can be used to speed up prep time.
- For a gluten-free option, use gluten-free pasta and ensure soups and bouillon are gluten-free.
- For a dairy-free option, substitute milk with a dairy-free alternative like almond or oat milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for longer storage in airtight freezer bags for up to 3 months after cooling completely.
- Reheat on the stovetop or microwave, adding a splash of milk to restore creaminess.
- Avoid freezing cooked pasta; freeze the creamy chicken mixture separately if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
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