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Comforting Chicken Pot Pie Pasta

A cozy and creamy pasta dish that combines the comforting flavors of chicken pot pie with the ease of a pasta meal, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz Egg Noodles A soft base for the dish; substitute with gluten-free pasta if needed.
  • 2 cups Chicken Breasts (cut into chunks) Provides protein and heartiness; you can use leftover rotisserie chicken too!
Vegetables
  • 12 oz Frozen Assorted Vegetables Offers convenient nutrition; feel free to use fresh chopped vegetables.
  • 1 medium Onion (diced) Enhances flavor; shallots work as a great substitute.
  • 2 cloves Garlic (finely chopped) Provides depth; garlic powder can be used in a pinch.
Creamy Base
  • 1 can (10.5 oz) Condensed Cream of Mushroom Soup The base for creaminess; check for organic or dairy-free options.
  • 1 can (10.5 oz) Condensed Cream of Chicken Soup Complements the mushroom flavor; use additional mushroom soup if needed.
  • 1/2 cup Milk For added creaminess; substitute with heavy cream or broth.
  • 1 tbsp Chicken Bouillon Granules Enhances chicken flavor; consider low-sodium bouillon.
  • 1/2 tsp Paprika Adds warmth; cayenne pepper for those who love a kick.
  • to taste Salt and Ground Black Pepper Essential seasonings to bring everything together.
Fat
  • 2 tbsp Butter Adds richness; you can use olive oil as a lighter alternative.

Method
 

Preparation
  1. Boil a pot of salted water, cook the egg noodles according to package instructions; drain and set aside.
  2. In a large skillet, melt the butter over medium heat; add onion and garlic. Sauté until translucent and fragrant.
  3. Stir in the chicken chunks and cook until they are no longer pink.
Cooking
  1. Pour in both condensed soups and milk; mix until smooth.
  2. Add bouillon granules, paprika, salt, and pepper; stir to combine.
  3. Fold in the frozen vegetables and cooked pasta; heat through until everything is warmed and coated in the creamy sauce.
Serving
  1. Serve hot, garnished with fresh herbs if desired.

Notes

This dish can be made ahead of time and reheated; it tastes even better the next day. You can also bake it as a casserole with cheese on top.