Description
A comforting pasta dish that combines the classic flavors of chicken pot pie with the ease of pasta, featuring tender chicken, hearty vegetables, and a creamy sauce.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, diced
- 12 oz egg noodles
- 2 cups mixed vegetables (e.g., peas, carrots, corn)
- 1 cup chicken broth
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Parmesan cheese for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until lightly browned.
- Stir in the mixed vegetables and cook until they are tender.
- Add the egg noodles, chicken broth, garlic powder, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer until the noodles are cooked through, about 8-10 minutes.
- Stir in the cream of chicken soup until well combined and creamy.
- Serve hot, garnished with Parmesan cheese.
Notes
Feel free to customize with other vegetables or ingredients. Can use leftover rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American