Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie into a creamy, satisfying pasta dish. It’s perfect for busy weeknights when you want something hearty and delicious on the table fast.

Ingredients

• 1/2 yellow onion, diced into 1/2-inch pieces
• 1 tbsp chicken bouillon
• 1/2 tsp paprika
• 1 tbsp freshly minced garlic
• 2 tbsp unsalted butter
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 12 oz frozen mixed vegetables
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk
• 12 oz egg noodles
• Salt and ground black pepper, for pasta water

Instructions

1. Step 1: 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.
2. Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2 to 4 minutes until it begins to soften.
3. Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken evenly.
4. Step 4: When the chicken is nearly cooked, add the frozen mixed vegetables. Cook for about 5 minutes until vegetables are tender. Then add the minced garlic and cook for 30 to 45 seconds until fragrant.
5. Step 5: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce heat to low and simmer gently until the sauce thickens slightly and is heated through. Turn off the heat.
6. Step 6: Add the cooked egg noodles to the skillet. Stir well to coat the noodles with the creamy chicken and vegetable sauce. Serve hot and enjoy.

Tips & Variations

• Use fresh garlic for best flavor, adding it last to avoid burning.
• Swap mixed vegetables for fresh peas, carrots, and corn for a fresher taste.
• Add a pinch of thyme or rosemary for an herbal twist.
• Use low-sodium soups and adjust seasoning to control salt level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of milk if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken. Add it during the sauce step to warm it through without overcooking.

Is it possible to make this recipe dairy-free?

You can substitute dairy-free milk and use dairy-free butter or oil. Look for dairy-free condensed soups or make your own creamy sauce using a plant-based base.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.7 from 141 reviews

• Author: Victor
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A quick and comforting Chicken Pot Pie Pasta combining tender chicken, mixed vegetables, and creamy pot pie-style sauce served over egg noodles for a hearty and easy weeknight meal.

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Ingredients

Scale 1x2x3x

For the Chicken and Vegetables:

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

For the Creamy Sauce:

• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup whole milk

For Serving:

• 12 oz egg noodles
• Salt and ground black pepper, as needed

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Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add 12 oz of egg noodles and cook according to package instructions until just al dente. Drain the noodles and set aside until ready to use.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt 2 tbsp of unsalted butter. Add the diced 1/2 yellow onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks, then season with 1 tbsp chicken bouillon granules, 1/2 tsp paprika, salt, and black pepper to taste. Stir well to coat the chicken evenly with the seasonings.
3. Add Vegetables and Garlic: When the chicken is nearly cooked through, add 12 oz frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes to heat the vegetables through and tenderize them. Add 1 tbsp freshly minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant to maximize flavor without burning the garlic.
4. Make the Creamy Sauce: Add 1 can of condensed cream of chicken soup, 1 can of condensed cream of mushroom soup, and 1/2 cup whole milk to the skillet. Stir everything until combined thoroughly, then reduce heat to low. Allow the mixture to gently simmer for a few minutes until it is heated through and slightly thickened. Turn off heat once ready.
5. Combine Noodles and Serve: Add the cooked and drained egg noodles to the skillet with the creamy chicken and vegetable sauce. Stir well to ensure noodles are fully coated. Serve the dish hot for a comforting and delicious meal.

Notes

• Use whole milk for a richer, creamier sauce; milk alternatives can be used but may alter flavor and texture.
• Frozen mixed vegetables can be substituted with fresh seasonal vegetables if preferred, adjusting cooking time accordingly.
• Adjust seasoning (salt, pepper, bouillon) to taste depending on dietary preferences and salt tolerance.
• To reduce sodium, use low-sodium soups and bouillon or substitute with homemade broth.
• Ensure not to overcook the noodles to maintain perfect texture after combining with sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Keywords: Chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, comfort food, creamy chicken and vegetables, one skillet chicken pasta