Quick Chicken Pot Pie Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
