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Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta for Cozy Family Dinners

This Chicken Pot Pie Pasta combines comfort and convenience, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 oz Egg Noodles Substitute with gluten-free pasta if needed.
  • 1 lb Boneless, Skinless Chicken Breasts Can use chicken thighs or rotisserie chicken.
For the Flavor
  • 1 medium Yellow Onion Fresh onions are preferable.
  • 2 cloves Garlic Fresh garlic yields the best results.
  • 2 tbsp Butter Can swap with olive oil.
For the Vegetables
  • 2 cups Frozen Assorted Vegetables Any fresh or leftover veggies can be used.
For the Creamy Sauce
  • 10.5 oz Condensed Cream of Mushroom Soup Consider making homemade.
  • 10.5 oz Condensed Cream of Chicken Soup Can interchange with more mushroom soup.
  • 1 cup Milk Substitute with chicken broth for a lighter alternative.
For Seasoning
  • 1 tbsp Chicken Bouillon Granules Can use liquid chicken broth.
  • 1 tsp Paprika Smoked paprika can add deeper flavor.
  • to taste Salt Adjust according to preference.
  • to taste Ground Black Pepper Adjust according to preference.

Equipment

  • large pot
  • Large skillet
  • Measuring cups
  • cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente, about 6-8 minutes. Drain and reserve a cup of pasta water.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add diced yellow onion and sauté for 2-4 minutes until translucent and fragrant.
  3. Add bite-sized chicken pieces, season with bouillon granules, paprika, salt, and pepper. Cook for 6-7 minutes until mostly cooked through and browned.
  4. Add frozen assorted vegetables and cook for about 5 minutes until heated through and tender.
  5. Stir in minced garlic and sauté for 30-45 seconds until fragrant without browning.
  6. Reduce heat to low, stir in mushroom and chicken soups, and add milk. Simmer gently for about 5 minutes, stirring occasionally.
  7. Add drained egg noodles, tossing gently to coat in the creamy sauce. Adjust thickness with reserved pasta water if needed. Cook for 2-3 minutes until warmed through.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This Chicken Pot Pie Pasta is perfect for using up leftovers and seasonal veggies, making it a versatile weeknight meal.

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