Creamy Chicken Pot Pie Pasta
Creamy Chicken Pot Pie Pasta
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 8 ounces medium egg noodles, cooked according to package directions
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onions and diced chicken breast to the skillet.
⏱️ 2 min
- 2
Season the chicken and onions with onion powder, garlic powder, chicken bouillon powder, salt, and black pepper. Stir to combine.
⏱️ 1 min
- 3
Cook the chicken and onions for 7 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 8 min
- 4
Reduce heat to medium. Add the butter to the skillet. Once the butter has melted, add the frozen mixed vegetables and stir.
⏱️ 2 min
- 5
Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir well until all the flour is absorbed and coats the ingredients. Cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste and create a roux.
⏱️ 3 min
- 6
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens.
⏱️ 3 min
- 7
Add the cooked medium egg noodles (or your pasta of choice) to the skillet. Toss gently to combine all ingredients and coat the pasta evenly with the creamy sauce.
⏱️ 1 min
- 8
Remove from heat and let the pasta sit for a few minutes to allow the sauce to thicken further before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Pot Pie Pasta
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 4 tablespoons unsalted butter
- 2 cups frozen mixed vegetables, (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 8 ounces medium egg noodles, cooked according to package directions
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onions and diced chicken breast to the skillet.
⏱️ 2 min - 2
Season the chicken and onions with onion powder, garlic powder, chicken bouillon powder, salt, and black pepper. Stir to combine.
⏱️ 1 min - 3
Cook the chicken and onions for 7 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
⏱️ 8 min - 4
Reduce heat to medium. Add the butter to the skillet. Once the butter has melted, add the frozen mixed vegetables and stir.
⏱️ 2 min - 5
Sprinkle the all-purpose flour over the chicken and vegetable mixture. Stir well until all the flour is absorbed and coats the ingredients. Cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste and create a roux.
⏱️ 3 min - 6
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens.
⏱️ 3 min - 7
Add the cooked medium egg noodles (or your pasta of choice) to the skillet. Toss gently to combine all ingredients and coat the pasta evenly with the creamy sauce.
⏱️ 1 min - 8
Remove from heat and let the pasta sit for a few minutes to allow the sauce to thicken further before serving.
⏱️ 3 min