Description
A delightful twist on comfort food, this Chicken Pot Pie Noodles recipe features creamy egg noodles, tender chicken, and vibrant vegetables, perfect for cozy family dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 8 oz egg noodles
- 1 cup frozen peas
- 1 cup diced carrots
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Sauté the chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken and set it aside on a plate.
- Boil the broth and noodles: In the same skillet, pour in the chicken broth and bring it to a gentle boil. Add the egg noodles, cooking according to package instructions—this usually takes about 8-10 minutes.
- Incorporate the veggies: In the last few minutes of noodle cooking, stir in the frozen peas and diced carrots.
- Combine and thicken: Reduce the heat to low, then return the cooked chicken to the skillet. Pour in the heavy cream, followed by the garlic powder, onion powder, salt, and pepper. Stir gently, cooking until the sauce thickens slightly, roughly 2-3 minutes.
- Serve and garnish: Once thickened to your liking, serve the Chicken Pot Pie Noodles warm, with a sprinkle of fresh parsley on top, if desired.
Notes
Storing leftovers in an airtight container allows you to enjoy them for up to 3 days in the fridge or up to a month in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg