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–+ servings
One-Pot Chicken Pot Pie Pasta

One-Pot Chicken Pot Pie Pasta: Cozy Comfort in Every Bite

This One-Pot Chicken Pot Pie Pasta is a quick and comforting meal with nostalgic flavors, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz egg noodles Swap for your favorite pasta shape if desired.
For the Chicken
  • 1 lb boneless, skinless chicken breasts (or thighs) Using thighs gives a richer flavor.
For the Vegetables
  • 16 oz frozen assorted vegetables Substitute with fresh veggies like zucchini for extra crunch.
  • 1 medium yellow onion (diced) Shallots can be a milder alternative if preferred.
  • 2 cloves garlic (minced) Add later to keep its sweet essence intact.
For the Creamy Base
  • 2 tbsp butter (or olive oil) Olive oil contributes a lighter touch.
  • 10.5 oz condensed cream of chicken soup Opt for low-sodium for a healthier twist.
  • 10.5 oz condensed cream of mushroom soup Feel free to swap with another cream soup.
  • 1 cup milk (or chicken broth) Plant-based milks can be used for a vegan alternative.
  • 1 tbsp chicken bouillon granules Be mindful to adjust salt if using low-sodium bouillon.
For Seasoning
  • 1 tsp salt
  • 0.5 tsp ground black pepper Customize to fit dietary restrictions.
  • 1 tsp paprika (smoked, optional) Can be omitted if you prefer.

Equipment

  • large pot
  • large skillet
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil. Add egg noodles, cook for 6-7 minutes until just al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium-high heat. Add diced onion and cook until softened, about 2-4 minutes.
  3. Add chicken pieces to the skillet with onions. Season with bouillon granules, salt, pepper, and paprika. Cook for 6-7 minutes until chicken is mostly cooked through.
  4. Incorporate frozen vegetables into the skillet. Cook for about 5 minutes until heated through.
  5. Stir in minced garlic and cook for an additional 30-45 seconds until fragrant.
  6. Mix in cream of chicken soup, cream of mushroom soup, and milk. Stir to combine, then simmer until hot and bubbly, about 3-5 minutes.
  7. Fold in the drained egg noodles into the creamy mixture in the skillet. Cook for an additional 2-3 minutes to heat everything through.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For the best flavor, ensure chicken is cut evenly and reserve pasta water for adjusting sauce consistency. Additionally, pre-chop your ingredients to save time.

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