Description
A creamy one-pot pasta that delivers classic chicken pot pie flavors in a quick and convenient meal.
Ingredients
Scale
- 8 oz wide egg noodles
- 1 tbsp unsalted butter
- 1 small yellow onion, diced (about 3/4 cup)
- 1 can condensed cream of chicken soup (10.5 oz)
- 1 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- 2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Prepare the ingredients by dicing the onion and cooked chicken, grating the Parmesan, and chopping the parsley.
- Cook the noodles in boiling water according to package directions until al dente, then drain and set aside.
- Soften the onion in a pot with melted butter over medium heat for 3 to 4 minutes.
- Build the sauce by adding condensed soup, chicken broth, milk, garlic powder, thyme, salt, and pepper, whisk until smooth, and simmer gently.
- Add the chicken and frozen peas and carrots to the sauce, cooking until vegetables are tender and mixture is heated through.
- Finish by folding in the drained noodles and Parmesan, warming until cheese melts and everything is combined.
- Garnish with parsley before serving warm.
Notes
Serve with a green salad or crusty bread for a complete meal. Keep an eye on the noodles to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 1050mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Pasta, Chicken, Comfort Food, Easy Dinner, One Pot Meal