Quick Chicken Pot Pie Pasta Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
