Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting and creamy dish that combines tender chicken, mixed vegetables, and egg noodles in a rich sauce. Perfect for busy weeknights, it comes together in under 40 minutes and is sure to satisfy the whole family.

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

1. 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.
2. 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. 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.
3. Step 3: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir to combine and cook for about 5 minutes until the vegetables are tender. Add the chopped garlic and cook for 30-45 seconds until fragrant.
4. Step 4: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir to combine, reduce heat to low, and let simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
5. Step 5: Add the cooked and drained egg noodles to the skillet. Stir well to coat the noodles with the creamy sauce. Serve hot and enjoy!

Tips & Variations

• For extra flavor, try adding a teaspoon of dried thyme or rosemary to the sauce.
• Use fresh vegetables like peas and carrots instead of frozen for a fresher taste.
• Substitute the chicken bouillon granules with chicken broth if preferred.
• For a lighter version, replace the cream soups with Greek yogurt mixed with a little chicken broth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove 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 a different type of pasta?

Yes, you can substitute egg noodles with other pasta shapes like penne, fusilli, or rotini. Just adjust the cooking time as needed.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the chicken and use vegetable bouillon granules. You can add extra vegetables or cooked mushrooms to keep it hearty.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.6 from 132 reviews

Quick Chicken Pot Pie Pasta is a comforting, creamy dish that combines tender chicken, assorted vegetables, and egg noodles in a savory mushroom and chicken soup sauce. This easy skillet recipe brings all the flavors of classic chicken pot pie into a hearty pasta dish perfect for a weeknight dinner.

• Author: Dana
• Prep Time: 12 minutes
• Cook Time: 25 minutes
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Instructions

1. 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.
2. 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.
3. 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. This prevents the garlic from burning and maximizes its flavor.
4. 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 and slightly thickened. Turn off the heat once done.
5. 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

• For extra flavor, consider adding fresh thyme or rosemary when sautéing the chicken and onions.
• You can substitute the frozen assorted vegetables with fresh vegetables like peas, carrots, and green beans for a fresher taste.
• If you prefer a thicker sauce, reduce the milk slightly or simmer the sauce longer before adding noodles.
• Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stovetop or microwave.

Keywords: chicken pot pie pasta, creamy chicken pasta, easy chicken dinner, one skillet meal, quick pasta recipe