Chicken Pot Pie Pasta Recipe
This Chicken Pot Pie Pasta with cream of chicken soup is the best! It is delicious, simple, and also easy on your wallet! Juicy chicken, peas, carrots, onion, pasta, and creamy chicken soup are cooked in a skillet and ready in just 20 minutes! It has just 7 ingredients plus salt and pepper, and just 7 easy steps!
Ingredients
- ½ of a yellow onion
- ½ pound boneless chicken breasts (or boneless thighs)
- 4 ounces pasta, uncooked (or egg noodles)
- 2 Tablespoons cooking oil
- 1 cup frozen peas and carrots mix
- Salt and pepper (to taste)
- 10.75- ounce cream of chicken soup
- ½ cup milk
Instructions
- On a cutting board, dice the onion and cut the chicken into cubes.
- Cook the pasta according to the package directions.
- In a large skillet, heat the oil over medium heat.
- Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 4-5 minutes.
- Add the chicken and cook until just browned.
- Add the soup and milk. Mix well and cook over medium-low heat for 5-8 minutes.
- Drain the pasta and add it to the pan with the chicken mixture.
Notes
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 685kcalCarbohydrates: 66gProtein: 40gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 92mgSodium: 1.284mgPotassium: 888mgFiber: 5gSugar: 6gVitamin A: 7.059IUVitamin C: 11mgCalcium: 139mgIron: 4mg
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