Creamy Chicken Pot Pie Pasta Skillet

• 12 oz frozen mixed vegetables (peas, carrots, corn, green beans) 🥕🌽

👩‍🍳 Directions

1️⃣ Cook the Noodles

1. Boil salted water and cook the egg noodles according to package instructions until al dente.
2. Drain and set the noodles aside.

2️⃣ Sauté the Chicken & Onion

1. In a large skillet, melt butter over medium-high heat.
2. Add the diced onion and sauté for 2–3 minutes until softened.
3. Add the diced chicken to the skillet, seasoning with chicken bouillon powder, paprika, salt, and pepper. Cook for 5–6 minutes until the chicken is cooked through and golden.

3️⃣ Stir in the Vegetables & Garlic

1. Stir in the frozen mixed vegetables and cook for 5 minutes until warmed through.
2. Add minced garlic and sauté for an additional 30 seconds, until fragrant.

4️⃣ Make the Creamy Sauce

1. Lower the heat and stir in the cream of chicken soup, cream of mushroom soup, and milk.
2. Stir until the mixture is creamy and heated through, about 2–3 minutes.

5️⃣ Add the Noodles

1. Add the cooked egg noodles to the skillet, stirring gently to coat the noodles in the creamy sauce and mix evenly.

6️⃣ Serve & Enjoy

• Dish the creamy chicken pot pie pasta into bowls, or serve directly from the skillet.
• Serve warm, and enjoy the comforting flavors of a one-pan meal!

🌟 Tips & Variations