Quick Chicken Pot Pie Pasta Recipe

Introduction

Quick Chicken Pot Pie Pasta offers all the comforting flavors of a classic pot pie in a simple, creamy pasta dish. With tender chicken, mixed vegetables, and a rich sauce, it’s a perfect weeknight meal that comes together fast and satisfies every time.

Ingredients

• 12 oz frozen mixed vegetables
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp fresh minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• 1 can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1 can condensed cream of chicken soup
• 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, paprika, salt, and black pepper. Stir well to coat.
3. Step 3: When the chicken is nearly cooked through, add the frozen mixed vegetables. Cook for about 5 minutes until vegetables are tender. Stir in the minced garlic and cook for 30-45 seconds until fragrant.
4. Step 4: Add the cream of chicken soup, cream of mushroom soup, and milk to the skillet. Stir until combined, 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 to coat the noodles fully with the creamy sauce. Serve hot and enjoy!

Tips & Variations

• Use whole milk for a richer sauce or substitute with half-and-half for extra creaminess.
• Try adding fresh herbs like thyme or parsley for a brighter flavor.
• Substitute the frozen mixed vegetables with fresh ones like peas, carrots, and corn for extra texture.
• For a gluten-free option, use gluten-free noodles and check that the soup cans are gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if the sauce has thickened too much. This dish does not freeze well due to the cream-based sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Just adjust cooking time as needed until the chicken is cooked through.

What other pasta shapes can I use?

You can use other short pasta shapes like penne, rotini, or farfalle. Just cook them to al dente and proceed with the recipe as directed.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.8 from 83 reviews

This Quick Chicken Pot Pie Pasta combines tender chicken, mixed vegetables, and egg noodles in a creamy, comforting sauce inspired by classic chicken pot pie flavors. Ready in under 30 minutes, it’s an easy, hearty meal perfect for busy weeknights.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 12 oz frozen mixed vegetables (Birds Eye recommended)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter (such as Kerrygold)
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika

Creamy Sauce

• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1/2 cup whole milk

For Serving

• 12 oz egg noodles
• Salt and ground black pepper, as needed for boiling 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 package instructions until just al dente. Drain and set aside for later use.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt butter. Add diced onion and sauté for 2-4 minutes until softened. Add chicken chunks and season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat chicken with seasonings.
3. Add Vegetables and Garlic: When chicken is nearly cooked through, add frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes until vegetables are heated through and tender. Add minced garlic and cook, stirring, for 30-45 seconds until fragrant to avoid burning the garlic.
4. Make the Creamy Sauce: Add condensed cream of chicken soup, cream of mushroom soup, and milk to the skillet. Stir to fully combine. Reduce heat to low and allow the mixture to gently simmer until heated through and slightly thickened. Turn off heat.
5. Combine Noodles and Serve: Add the cooked, drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir thoroughly to coat the noodles in the sauce. Serve hot immediately and enjoy your quick chicken pot pie pasta.

Notes

• Using whole milk adds extra creaminess to the sauce, but you can substitute with 2% milk for a lighter option.
• For more flavor, use freshly minced garlic instead of pre-minced or powdered garlic.
• Adjust seasoning with salt and pepper to your taste, especially after adding the bouillon granules.
• Frozen mixed vegetables are a convenient shortcut, feel free to use fresh vegetables if preferred but adjust cooking time accordingly.
• Ensure not to overcook the noodles so they maintain a pleasant texture when combined with the sauce.

Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, easy weeknight meal, comfort food pasta