Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting and creamy dish that combines the flavors of classic chicken pot pie with tender egg noodles. It’s a simple, one-pan meal perfect for busy weeknights when you want something hearty and satisfying in no time.

Ingredients

• 3 boneless, skinless chicken breasts, cut into chunks
• 1/2 yellow onion, diced
• 1 tbsp finely chopped garlic
• 12 oz frozen assorted vegetables
• 2 tbsp butter
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk
• 12 oz egg noodles

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside.
2. Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken evenly.
3. Step 3: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir and cook for about 5 minutes until the vegetables are tender. Add the chopped garlic and cook for another 30-45 seconds until fragrant, stirring constantly.
4. Step 4: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir to combine, reduce the heat to low, and allow the mixture to simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
5. Step 5: Add the drained egg noodles to the skillet and stir well to coat the noodles in the creamy sauce. Serve hot and enjoy!

Tips & Variations

• Use leftover cooked chicken to save time and add extra flavor.
• Swap frozen mixed vegetables for fresh peas, carrots, and corn for a fresher taste.
• Add a sprinkle of shredded cheddar or Parmesan cheese on top before serving for extra richness.
• For a lighter version, use low-fat soups and milk or substitute cream with Greek yogurt stirred in at the end (off the heat).

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of egg noodles?

Yes, you can substitute egg noodles with pasta shapes like penne, rotini, or fusilli. Just adjust the cooking time according to the type of pasta you choose.

Is this recipe freezer-friendly?

While you can freeze the creamy chicken and vegetable mixture, the noodles may become mushy after freezing and thawing. To freeze, keep pasta and sauce separate, and combine after reheating.

Quick Chicken Pot Pie Pasta Recipe

---

★★★★★

4.6 from 140 reviews

• Author: Ella
• Total Time: 35 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Quick Chicken Pot Pie Pasta is a comforting and creamy one-pan meal that combines tender chicken, sautéed vegetables, and egg noodles in a savory mushroom and chicken soup-based sauce. This easy-to-make dish is perfect for a weeknight dinner, offering the classic flavors of chicken pot pie in a convenient pasta form.

---

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 3 boneless, skinless chicken breasts, cut into chunks
• 1/2 yellow onion, diced
• 1 tbsp finely chopped garlic
• 12 oz frozen assorted vegetables
• 2 tbsp butter
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed

Creamy Sauce

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk

For Serving

• 12 oz egg noodles
• Salt and ground black pepper, as needed

---

Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside until ready to use.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until softened. Add the chicken chunks and season with chicken bouillon granules, paprika, salt, and pepper. Stir well to coat the chicken evenly with the seasonings.
3. Add Vegetables and Garlic: When the chicken is nearly cooked through, add the frozen assorted vegetables to the skillet. Cook for about 5 minutes to heat and tenderize the vegetables. Add the chopped garlic and cook for an additional 30-45 seconds until fragrant, taking care not to burn the garlic.
4. Make the Creamy Sauce: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Combine well and reduce heat to low. Let the mixture gently simmer for a few minutes until heated through and slightly thickened, then turn off the heat.
5. Combine Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir thoroughly to coat the noodles with sauce. Serve hot and enjoy this comforting, creamy chicken pot pie pasta.

Notes

• You can substitute frozen vegetables with fresh seasonal vegetables if preferred; adjust cooking time accordingly.
• For extra flavor, garnish with fresh parsley or thyme before serving.
• Use low-sodium soups and bouillon to reduce sodium content.
• Egg noodles can be replaced with other pasta shapes like rotini or penne.
• Ensure not to overcook the noodles to maintain a slight bite.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one skillet chicken pasta, comfort food, easy family meal