Quick Chicken Pot Pie Pasta Recipe
Introduction
This Quick Chicken Pot Pie Pasta combines the comforting flavors of a classic pot pie with the ease of a one-pan pasta dish. Tender chicken, mixed vegetables, and a creamy sauce come together for a hearty meal you can make in under 30 minutes.
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
- 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.
- 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.
- Step 3: Add the chicken chunks to the skillet and season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
- Step 4: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well and cook for about 5 minutes until the vegetables are tender.
- Step 5: Add the chopped garlic and cook for 30-45 seconds until fragrant, taking care not to burn it.
- Step 6: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce the heat to low and simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
- Step 7: Add the cooked egg noodles to the skillet and stir well to coat the noodles with the creamy chicken and vegetable mixture. Serve hot and enjoy.
Tips & Variations
- Use rotisserie chicken to save time—just add it when combining with the sauce to warm through.
- Substitute mixed vegetables with fresh peas, carrots, and corn for a fresher flavor.
- For a thicker sauce, simmer a bit longer or add a tablespoon of flour when sautéing the onions.
- Include a handful of shredded cheddar cheese on top before serving for extra richness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat 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 fresh vegetables instead of frozen?
Yes, fresh vegetables like carrots, peas, and green beans work well and can be added at the same stage. Adjust cooking time until they are tender.
Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free egg noodles and ensure the condensed soups are gluten-free varieties. Double-check labels for hidden gluten ingredients.
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Quick Chicken Pot Pie Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Quick Chicken Pot Pie Pasta is a comforting one-pot meal that combines tender chicken, mixed vegetables, and a creamy mushroom and chicken soup sauce, all tossed with egg noodles for an easy and satisfying dinner perfect for busy weeknights.
Ingredients
Scale
For the 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
For the 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 the 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 to the skillet, 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 to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.
- Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
- Combine Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!
Notes
- Use any frozen mixed vegetables you prefer or have on hand.
- Adjust seasoning with salt and pepper according to taste before serving.
- If you want a thicker sauce, simmer a bit longer before adding noodles.
- For a lower calorie option, use low-fat condensed soups and skim milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie pasta, quick chicken recipe, creamy chicken pasta, one pot meals, easy dinner recipe
