Chicken Pot Pie Pasta

Directions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, combine the cream of chicken, mushroom, and celery soups. Heat over medium heat until smooth and slightly bubbly.
3. Add the canned chicken and frozen vegetables to the pan. Stir well to combine and heat through, about 5–7 minutes.
4. Season the mixture with salt, pepper, and any additional herbs or spices you enjoy. Taste and adjust as needed.
5. Add the cooked egg noodles to the pan and stir until everything is evenly coated in the creamy sauce.
6. Continue to heat for another 2–3 minutes, stirring occasionally, until the noodles are warm and fully incorporated.
7. Serve hot, straight from the pan, and enjoy your quick, comforting chicken pot pie pasta!

Recipe Details

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Use rotisserie chicken instead of canned chicken for a fresher flavor.
• Swap frozen vegetables with fresh vegetables like peas, carrots, and broccoli.
• Add shredded cheddar or Parmesan cheese for extra richness.
• Make it gluten-free by using GF noodles or rice instead of egg noodles.

Serving Suggestions