Start by dicing the chicken breast into bite-sized pieces and chopping the onion. Measure out your frozen mixed vegetables, cream of chicken soup, milk, and seasonings so everything is ready to go.
In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Stir in the diced onions and cook until they become translucent and fragrant, about 3-4 minutes.
Sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to coat the chicken and onions evenly. Then, add the frozen mixed vegetables. Sauté everything together until the vegetables are tender and heated through, about 5 minutes.
Pour in the cream of chicken soup and whole milk. Stir gently to combine, creating a creamy sauce that will coat your pasta beautifully. Season with salt and pepper to taste. Let the mixture simmer on low heat for 5-7 minutes to allow the flavors to meld.
While the sauce simmers, bring a pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, usually about 7-9 minutes. Drain the noodles and set aside.
Add the cooked noodles directly into the skillet with the creamy chicken and vegetable mixture. Toss gently to ensure every noodle is coated in that luscious sauce. Heat everything together for 2-3 minutes so the pasta absorbs some of the flavors.
Dish out your Chicken Pot Pie Pasta into bowls or plates. This dish is perfect on its own, but feel free to add a sprinkle of fresh parsley or a bit of shredded cheese if you like. Serve warm and enjoy the ultimate comfort meal.
