Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting twist on the classic pot pie, using tender chicken, creamy sauce, and egg noodles for a simple weeknight meal. It combines hearty vegetables and savory seasonings in a rich, flavorful dish that’s ready in under 30 minutes.

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 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 pepper. Stir well to coat the chicken evenly.
3. Step 3: When the chicken is almost cooked through, add the frozen vegetables to the skillet. Stir and cook for about 5 minutes until vegetables are tender. Add the chopped garlic and stir for 30-45 seconds until fragrant.
4. Step 4: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir to combine, reduce heat to low, and 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 with the creamy chicken and vegetable mixture. Serve hot and enjoy.

Tips & Variations

• Use fresh vegetables like peas, carrots, and corn if you prefer, adjusting cooking time as needed.
• For extra flavor, add a splash of white wine or a sprinkle of fresh thyme to the sauce.
• Substitute the cream soups with homemade béchamel sauce for a lighter option.
• Leftover cooked chicken can be used to speed up the process.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can substitute egg noodles with any pasta you prefer, such as penne, fusilli, or rotini. Just adjust the cooking time accordingly.

Is this recipe freezer-friendly?

This dish can be frozen, but the texture of the sauce and vegetables may change slightly. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.8 from 82 reviews

This Quick Chicken Pot Pie Pasta is a comforting, creamy dish combining tender chicken chunks, sautéed vegetables, and egg noodles all coated in a savory cream of chicken and mushroom sauce. Ready in under 45 minutes, it offers the familiar warmth of classic pot pie flavors with the ease of a one-pan stovetop meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein 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

Dairy and Sauce

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

Seasonings

• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed

Pasta

• 12 oz egg noodles

Instructions

1. Cook the Egg Noodles: 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 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 it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
3. Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Then add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.
4. Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through and slightly thickened. 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 well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

Notes

• Use frozen mixed vegetables such as peas, carrots, and corn for the best flavor and texture.
• For extra richness, you can substitute half the milk with heavy cream.
• Adjust seasonings to taste, especially salt, since bouillon granules and canned soups may already contain sodium.
• If you prefer, you can use fresh vegetables but cooking times will vary.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: chicken pot pie pasta, creamy chicken pasta, quick dinner, one-pan meal, comfort food, easy chicken recipes