Description
A warm and comforting dish combining classic chicken pot pie flavors with pasta, featuring juicy chicken, hearty noodles, and mixed vegetables in a creamy sauce.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, diced
- 12 oz egg noodles
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add the frozen mixed vegetables and sauté for another 3-4 minutes.
- Stir in the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Bring to a simmer.
- Add the egg noodles and stir to combine. Cover and cook for about 10-12 minutes until the noodles are tender, stirring occasionally.
- If using, sprinkle shredded cheddar cheese over the top, cover, and allow it to melt.
- Serve warm and enjoy your creamy chicken pot pie pasta!
Notes
For extra creaminess, use heavy cream instead of milk. This dish can be made gluten-free by swapping egg noodles with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American