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–+ servings
Chicken Pot Pie Pasta

Comforting Chicken Pot Pie Pasta for Cozy Family Nights

This Chicken Pot Pie Pasta is a comforting, one-pot dish perfect for family nights, combining creamy textures and delightful flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Egg Noodles Substitute with gluten-free pasta for a healthier option.
For the Chicken
  • 1 lb Boneless Skinless Chicken Breasts Use chicken thighs for more tenderness and flavor.
For the Aromatics
  • 1 medium Yellow Onion Swap for shallots for a milder touch.
  • 2 cloves Garlic Can use garlic powder as an alternative.
For the Vegetables
  • 16 oz Frozen Assorted Vegetables Swap based on preferences or what's in season.
For the Sauces
  • 10.5 oz Condensed Cream of Chicken Soup Consider using a homemade version.
  • 10.5 oz Condensed Cream of Mushroom Soup Try a plant-based version for vegetarian twist.
For Flavoring
  • 1 tbsp Chicken Bouillon Granules Low-sodium versions available.
  • 1 tsp Paprika Use smoked paprika for enhanced depth.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Ground Black Pepper Adjust to taste.
For Creaminess
  • 2 tbsp Butter Olive oil can be a lighter substitute.
For Liquid
  • 1 cup Milk Switch to non-dairy milk for dietary restrictions.

Equipment

  • large pot
  • skillet
  • Colander

Method
 

Preparation Steps
  1. Cook the egg noodles in salted boiling water according to package instructions, about 6-8 minutes. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add diced yellow onion and sauté for 2-4 minutes until translucent.
  3. Stir in the chicken pieces, season with chicken bouillon, paprika, salt, and black pepper. Cook for 6-7 minutes until chicken browns.
  4. Add the frozen vegetables and cook for 5 minutes until tender.
  5. Add garlic and cook for 30-45 seconds until fragrant. Do not let it brown.
  6. Mix in the cream of chicken and mushroom soups along with the milk. Simmer for 3-5 minutes until creamy.
  7. Add the drained egg noodles and mix gently until coated in sauce, heating through for 1-2 minutes.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For best results, do not overcook the chicken and add veggies last to maintain their color. Reserve pasta water to adjust sauce consistency if necessary.

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