Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting one-pan meal that combines tender chicken, mixed vegetables, and egg noodles in a creamy sauce. It’s a fast and satisfying dinner perfect for busy weeknights when you want something hearty without the fuss.

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 black pepper. Stir well to coat the chicken.
3. Step 3: When the chicken is almost cooked through, add the frozen vegetables to the skillet. Cook for about 5 minutes until heated and tender. Stir in the chopped garlic and cook for 30-45 seconds until fragrant.
4. Step 4: Add the condensed cream of chicken soup, cream of mushroom soup, and milk to the skillet. Stir to combine, reduce heat to low, and simmer gently for a few minutes until the sauce thickens slightly. Turn off the heat.
5. Step 5: Add the cooked egg noodles to the skillet and stir well to coat them with the creamy chicken and vegetable mixture. Serve hot and enjoy!

Tips & Variations

• For extra flavor, add a splash of white wine to the skillet before adding the soups.
• Swap egg noodles for penne or rotini if preferred.
• Use fresh vegetables instead of frozen if available, adjusting cooking time as needed.
• Add a sprinkle of shredded cheddar or Parmesan cheese on top for a cheesy finish.

Storage

Store 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 has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken. Add it when you add the vegetables and reduce the cooking time accordingly so it doesn’t dry out.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free noodles and make sure the condensed soups are labeled gluten-free or use homemade alternatives.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.5 from 50 reviews

This Quick Chicken Pot Pie Pasta is a comforting, easy-to-make dish combining tender chicken, a medley of vegetables, and a creamy savory sauce served over egg noodles. It offers all the flavors of classic chicken pot pie in a creamy pasta form, perfect for weeknight dinners when you want something hearty and satisfying without spending too much time in the kitchen.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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 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 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 and cook for about 5 minutes until vegetables are tender. Add the chopped garlic and cook for 30-45 seconds, just until fragrant, to enhance flavor without burning the garlic.
4. Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir to fully combine. Reduce heat to low and simmer gently for a few minutes until the sauce is 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 to coat the noodles evenly with the sauce. Serve hot and enjoy your hearty and quick chicken pot pie pasta!

Notes

• You can substitute fresh vegetables for the frozen assortment if preferred; just adjust cooking time accordingly.
• For extra flavor, add fresh herbs like thyme or parsley when making the creamy sauce.
• If you want a thicker sauce, reduce the amount of milk slightly.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: Chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one-pan chicken pasta, comforting chicken recipe