A creamy, one-pan chicken pot pie pasta that brings all the cozy flavors of the classic dish in an easy, 40-minute dinner.

Scale

12 oz frozen vegetables (Birds Eye mixed)

1/2 yellow onion (diced)

2 tbsp butter (Kerrygold unsalted)

3 boneless, skinless chicken breasts (cut into chunks)

Salt and black pepper

1 tbsp garlic (freshly minced)

1 tbsp chicken bouillon

1/2 tsp paprika

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1/2 cup whole milk

12 oz egg noodles

1. Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside.

2. Melt butter in a large skillet. Add diced onion; sauté 2–4 minutes.

3. Add chicken; season with bouillon, paprika, salt, and pepper.

4. Add frozen vegetables; cook 5 minutes until tender.

5. Add garlic; stir until fragrant.

6. Add soups and milk; stir and simmer until thickened.

7. Add cooked noodles; toss to coat evenly. Serve hot.

Use rotisserie chicken for quicker prep.

Add a handful of shredded cheddar for a richer sauce.

Store leftovers in the fridge up to 3 days.

Keywords: chicken pot pie pasta, creamy chicken pasta, comfort food