Description
A wholesome comfort dish that combines the delightful flavors of chicken pot pie with the ease of pasta, perfect for busy weeknights.
Ingredients
Scale
- 12 oz Egg Noodles
- 1 ½ lbs Boneless Skinless Chicken Breast
- 2 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- Salt & Pepper to taste
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 Yellow Onion, diced
- 2 Celery Stalks, chopped
- 2–3 cloves Garlic, minced
- 1 cup Frozen Peas
- 1 cup Frozen Carrots
- 1 cup Frozen Corn
- â…“ cup All-Purpose Flour
- 3 cups Chicken Broth
- 1 cup Heavy Cream or Half and Half
- Fresh Parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook them according to package instructions. Once al dente, drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add diced chicken, season with salt and pepper, and sauté until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add remaining butter, diced onion, and chopped celery. Cook until softened, then add minced garlic and cook for an additional 30 seconds.
- Add frozen peas, carrots, and corn. Cook for about 2 minutes to warm through.
- Sprinkle flour over the mixture, stirring for about a minute. Gradually add chicken broth and heavy cream, stirring until smooth. Simmer for 4-5 minutes until thickened.
- Return the browned chicken and cooked noodles to the skillet. Toss until well coated in the sauce. Garnish with fresh parsley if desired.
Notes
For a healthier alternative, consider using zucchini noodles or low-fat milk. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg