Quick Chicken Pot Pie Pasta (Print-Friendly Version)
Creamy chicken, vegetables, and noodles simmered to perfection for a quick, comforting dinner any night.
# Ingredients List:
→ Chicken and Vegetables
01 -
340 g frozen mixed vegetables
02 -
1/2 yellow onion, diced (approximately 75 g)
03 -
2 tablespoons unsalted butter
04 -
3 boneless, skinless chicken breasts, cut into 2.5 cm chunks
05 -
Salt and freshly ground black pepper, to taste
06 -
1 tablespoon freshly minced garlic
07 -
1 tablespoon chicken bouillon granules
08 -
1/2 teaspoon paprika
→ Creamy Sauce
09 -
1 can (approx. 300 g) condensed cream of mushroom soup
10 -
120 ml whole milk
11 -
1 can (approx. 300 g) condensed cream of chicken soup
→ For Serving
12 -
340 g egg noodles
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet over medium-high heat, melt butter. Add diced onion and sauté for 2 to 4 minutes until softened. Add chicken chunks, then season with chicken bouillon granules, paprika, salt, and black pepper. Stir to evenly coat the chicken.
03 -
When the chicken is nearly cooked through, add frozen mixed vegetables. Stir and cook for 5 minutes, allowing vegetables to heat and become tender. Add minced garlic and cook while stirring for 30 to 45 seconds, just until fragrant.
04 -
Add condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir until well combined. Reduce heat to low and simmer for several minutes until heated through and slightly thickened. Remove from heat.
05 -
Add drained egg noodles to the skillet. Gently fold noodles with creamy chicken and vegetable mixture until evenly coated. Serve hot.
# Extra Tips:
01 -
Adding garlic after the vegetables prevents it from burning and yields a more robust flavor.