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Quick Chicken Pot Pie Pasta Recipe

Quick Chicken Pot Pie Pasta Recipe
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★★★★★

4.7 from 9 reviews

This Quick Chicken Pot Pie Pasta is a comforting and easy weeknight meal that combines tender chicken, mixed vegetables, and egg noodles in a creamy mushroom and chicken soup sauce. Ready in under 30 minutes, it’s a delicious twist on the classic chicken pot pie with minimal prep and fuss.

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

Instructions

  1. Cook the Egg Noodles: Bring a large pot of salted water to a boil and add the egg noodles. Cook according to package instructions until just al dente. Drain and set aside.
  2. Sauté Onion and Chicken: In a large skillet over medium-high heat, melt the butter. Add diced onion and sauté for 2-4 minutes until it softens. Add chicken chunks and season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken in the seasonings.
  3. Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen assorted vegetables. Stir to combine and cook for about 5 minutes until vegetables are tender. Add the chopped garlic and cook for an additional 30-45 seconds until fragrant, taking care not to burn the garlic.
  4. Make the Creamy Sauce: Add the condensed cream of chicken soup, cream of mushroom soup, and milk to the skillet. Stir until fully combined. Reduce heat to low and let the mixture simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
  5. Combine Noodles and Sauce: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to coat the noodles evenly with the sauce. Serve hot and enjoy your homemade quick chicken pot pie pasta!

Notes

  • Use chicken bouillon granules to add depth of flavor, but adjust salt accordingly.
  • Frozen mixed vegetables save prep time and bring great texture and color.
  • Cooking garlic last prevents bitterness and maximizes its aroma.
  • For a thicker sauce, reduce the milk slightly or cook a few extra minutes before adding noodles.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove or microwave.
  • You can substitute egg noodles for any pasta shape you prefer.

Nutrition

Keywords: chicken pot pie pasta, quick chicken dinner, creamy chicken pasta, easy weeknight meals, chicken and vegetable pasta

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