Creamy Chicken Pot Pie Pasta Skillet
This recipe captures all the beloved flavors and creamy, dreamy texture of chicken pot pie but in a fraction of the time and with way less fuss, making it a weeknight dinner superhero.
Equipment
- Large skillet Big enough to hold all ingredients
- Pot For cooking noodles
Ingredients
Main ingredients
- 3 boneless, skinless chicken breasts chicken breasts diced into bite-sized pieces
- 12 oz egg noodles they just soak up that sauce so wonderfully!
- 2 tablespoons butter for getting everything started and adding richness.
- 0.5 yellow onion diced – the aromatic base of so many good things.
- 1 tablespoon chicken bouillon powder this is a little flavor booster that makes a big difference!
- 0.5 teaspoon paprika for a touch of color and subtle sweetness.
- salt and black pepper to taste – because we all know seasoning is key!
- 1 (10.5 oz) can cream of chicken soup the heart of our creamy sauce.
- 1 (10.5 oz) can cream of mushroom soup adding another layer of savory goodness.
- 0.5 cup milk to make our sauce extra smooth and luxurious.
- 1 tablespoon minced garlic because garlic makes everything better, right?
- 12 oz frozen mixed vegetables a super convenient way to get those veggies in! Think peas, carrots, corn, and green beans.
Instructions
- Cook your egg noodles according to the package directions until they’re perfectly tender. Once they're done, drain them well and set them aside.3 boneless, skinless chicken breasts chicken breasts
- In a large skillet, melt the butter over medium-high heat. Add your diced chicken and cook until it’s nicely browned on all sides. Scoop the chicken out of the skillet and set it aside.3 boneless, skinless chicken breasts chicken breasts
- Add your diced onion to the same skillet. Cook it for about 5 minutes, stirring occasionally, until it starts to soften and become a little translucent.3 boneless, skinless chicken breasts chicken breasts
- Stir in the chicken bouillon powder, paprika, salt, and pepper. Let it cook for about 1 minute, stirring constantly, until it’s nice and fragrant.3 boneless, skinless chicken breasts chicken breasts
- Pour in the cream of chicken soup, the cream of mushroom soup, and the milk. Add the minced garlic. Give everything a good stir to combine.3 boneless, skinless chicken breasts chicken breasts
- Let the sauce come to a gentle simmer.
- Stir in your frozen mixed vegetables and the browned chicken back into the skillet. Cook for about 5-7 minutes, until the vegetables are tender and the chicken is heated through.3 boneless, skinless chicken breasts chicken breasts
- Add the cooked egg noodles to the skillet. Gently toss everything together so all the noodles are coated in the sauce.3 boneless, skinless chicken breasts chicken breasts
- Serve this comforting goodness hot.
Notes
You can prep the components (cook chicken, dice onion) ahead of time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop. The texture might change slightly after freezing and thawing, so it's generally best enjoyed fresh.