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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/quick-chicken-pot-pie-pasta-recipe/