Chicken Pot Pie Pasta
Prep
5m
Cook
25m
Total
30m
Ingredients
6 servingsSteps
1
Cook the Egg Noodles:
Prepare noodles according to package directions. Drain and set aside.
Prepare noodles according to package directions. Drain and set aside.
2
Sauté the Onion:
In a large skillet over medium-high, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
In a large skillet over medium-high, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
3
Add Chicken:
Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
4
Veggies & Garlic:
Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
5
Make It Creamy:
Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
6
Bring It All Together:
Add the cooked egg noodles. Mix well until everything is coated and creamy.
Add the cooked egg noodles. Mix well until everything is coated and creamy.
7
Serve:
Scoop onto plates and dig into this ultra-comforting, one-pan meal!
Scoop onto plates and dig into this ultra-comforting, one-pan meal!
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 689kcal 34%
-
Fat 26g 40%
-
Saturated Fat 11g 55%
-
Carbohydrates 72g 24%
-
Fiber 5g 20%
-
Sugar 9g 18%
-
Protein 41g 82%
-
Cholesterol 130mg 43%
-
Sodium 1,517mg 63%
Percent Daily Values are based on a 2,000 calorie diet.
Comments
Sign in to leave a comment.