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Quick Chicken Pot Pie Pasta

Quick Chicken Pot Pie Pasta

A comforting and easy-to-make dish that combines the flavors of chicken pot pie with pasta for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts cut into chunks
  • 0.5 g yellow onion diced
  • 1 tbsp finely chopped garlic adds flavor
  • 340 g frozen assorted vegetables for added nutrition and color
  • 2 tbsp butter for sautéing
  • 1 tbsp chicken bouillon granules enhances chicken flavor
  • 0.5 tsp paprika adds a hint of spice
  • Salt and ground black pepper season to taste
  • 1 can condensed cream of mushroom soup 10.5 oz can
  • 1 can condensed cream of chicken soup 10.5 oz can
  • 120 ml milk for creaminess
  • 340 g egg noodles cooked according to package instructions

Equipment

  • Large Pot

Method
 

  1. Cook the egg noodles according to package instructions. Drain and set aside.
  2. In a large pot, melt the butter over medium heat. Add the chicken and cook until browned.
  3. Add the onion and garlic, and sauté until the onion is translucent.
  4. Stir in the frozen vegetables, chicken bouillon, and paprika. Cook for a few minutes until vegetables are tender.
  5. Add the condensed soups and milk, stirring until well combined. Let it simmer for a few minutes.
  6. Add the cooked noodles to the pot, stirring to coat the noodles in the sauce.
  7. Season with salt and pepper to taste. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gCholesterol: 90mgSodium: 1200mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

For a richer flavor, use heavy cream instead of milk. You can also add some shredded cheese on top before serving.
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