Chicken Pot Pie Pasta
This creamy Chicken Pot Pie Pasta is a comforting one-pot meal that blends tender chicken, hearty veggies, and egg noodles in a rich, savory sauce. It's a quick and easy dinner perfect for busy weeknights and picky eaters.
Ingredients
- 12 oz egg noodles
- 2 tbsp butter
- 1 small onion chopped
- 2 garlic cloves minced
- 2 cups cooked shredded chicken
- 1½ cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- ½ cup milk or heavy cream
- ½ tsp dried thyme optional
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute more.
- Stir in cream of chicken soup, broth, milk, thyme, salt, and pepper. Simmer until slightly thickened (about 5–7 minutes).
- Add cooked chicken and frozen vegetables. Stir and simmer until heated through.
- Add cooked noodles and toss to combine.
- Garnish with chopped parsley and serve warm.
Notes
Use rotisserie chicken to save time.
Add shredded cheddar cheese for extra creaminess.
Top with crushed crackers or baked puff pastry squares for a "pie crust" vibe.
Substitute gluten-free pasta and soup if needed.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 420kcal
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