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One-Pot Chicken Pot Pie Pasta

Cozy One-Pot Chicken Pot Pie Pasta in 30 Minutes Flat

This One-Pot Chicken Pot Pie Pasta brings the comforts of chicken pot pie and hearty pasta together in just 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: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz egg noodles Base of the dish; substitute with any preferred pasta shape.
For the Chicken
  • 1 lb boneless, skinless chicken breasts or thighs Main protein; chicken thighs add extra tenderness.
For the Vegetables
  • 16 oz frozen assorted vegetables Adds nutrition and color; can substitute with fresh veggies like broccoli or zucchini.
  • 1 medium yellow onion, diced Provides foundational flavor.
  • 2 cloves garlic, minced Enhances flavor profile; fresh garlic is preferred.
For the Creamy Sauce
  • 2 tbsp butter or olive oil For sautéing.
  • 10.5 oz condensed cream of chicken soup Adds creaminess; can replace with a dairy-free alternative for a vegan option.
  • 10.5 oz condensed cream of mushroom soup Complements flavors.
  • 1 cup milk or chicken broth Offers liquid base for sauce; substitute with dairy-free milk for lactose intolerance.
For Seasoning
  • 1 tbsp chicken bouillon granules Provides savory depth; omit for vegetarian version.
  • 1 tsp salt to taste Enhances flavor.
  • 1/2 tsp ground black pepper to taste Adds spice.
  • 1 tsp smoked paprika (optional) Introduces additional smokiness.

Equipment

  • large pot
  • large skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add 8 oz of egg noodles and cook until al dente, about 6-7 minutes. Drain and set aside.
  2. In a large skillet, melt 2 tbsp of butter or olive oil over medium-high heat. Add 1 medium diced yellow onion and sauté for 2-4 minutes until soft.
  3. Add 1 lb of chicken, cut into bite-sized chunks. Season with 1 tbsp chicken bouillon granules, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6-7 minutes until golden brown.
  4. Stir in 16 oz of frozen assorted vegetables and cook for 5 minutes until heated through.
  5. Add 2 cloves minced garlic and sauté for 30-45 seconds until fragrant.
  6. Pour in 10.5 oz each of cream of chicken and mushroom soup, along with 1 cup milk or chicken broth. Stir and let simmer for 3-5 minutes.
  7. Fold in the drained pasta until well coated with the sauce. Stir until thoroughly combined and heated through.
  8. Serve hot, optionally garnishing with fresh parsley.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 65gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 820mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 2.5mg

Notes

Ensure chicken pieces are cut to the same size for even cooking. Save pasta water for sauce consistency if needed.

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