Creamy Chicken Pot Pie Pasta (Print Version)
Creamy pasta with chicken, vegetables, and velvety sauce for a cozy, comforting meal.
# Ingredients:
→ Pasta and Meat
01 -
3 boneless, skinless chicken breasts, diced
02 -
340 grams egg noodles
→ Dairy and Base Ingredients
03 -
2 tablespoons butter
04 -
0.5 yellow onion, diced
05 -
1 tablespoon chicken bouillon powder
06 -
0.5 teaspoon paprika
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 can (298 grams) cream of chicken soup
10 -
1 can (298 grams) cream of mushroom soup
11 -
120 millilitres milk
12 -
1 tablespoon minced garlic
→ Vegetables
13 -
340 grams frozen mixed vegetables
# Instructions:
01 -
Boil egg noodles in a large pot of salted water according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, melt butter over medium-high heat. Add diced onion and cook for 2 to 3 minutes until softened and aromatic. Add diced chicken breast, sprinkle with chicken bouillon powder, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is nearly cooked through.
03 -
Stir in frozen mixed vegetables and cook for 5 minutes. Add minced garlic and sauté for an additional 30 seconds.
04 -
Reduce heat to medium. Pour in cream of chicken soup, cream of mushroom soup, and milk. Stir thoroughly, ensuring the mixture is creamy and homogeneous. Simmer until heated through.
05 -
Add cooked egg noodles to the skillet and fold gently until noodles are fully coated in the sauce and all ingredients are well integrated.
06 -
Transfer creamy chicken pot pie pasta to bowls and serve immediately while warm.
# Notes:
01 -
For a richer flavour, use freshly ground black pepper and consider adding fresh herbs such as parsley before serving.