Quick Chicken Pot Pie Pasta Recipe
Introduction
Quick Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender chicken, mixed vegetables, and a creamy sauce with egg noodles. It’s perfect for busy weeknights when you want a warm, satisfying meal without spending hours in the kitchen.
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. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken.
- Step 3: When the chicken is almost cooked through, add the frozen assorted vegetables. Cook for about 5 minutes until vegetables are tender. Add the chopped garlic and cook for 30-45 seconds until fragrant.
- Step 4: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir to combine and reduce heat to low. Simmer gently for a few minutes until heated through and slightly thickened. Turn off heat.
- Step 5: Add the drained egg noodles to the skillet and stir well to coat them with the creamy sauce. Serve hot and enjoy!
Tips & Variations
- For extra flavor, try adding fresh thyme or rosemary when cooking the chicken and vegetables.
- You can substitute the frozen vegetables with fresh ones like peas, carrots, and corn for a fresher taste.
- Use low-sodium soups and bouillon to better control the saltiness of the dish.
Storage
Store 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 other types of noodles?
Yes, you can substitute egg noodles with pasta shapes like rotini, penne, or even macaroni depending on your preference.
Is this recipe freezer-friendly?
It can be frozen, but the texture of the noodles may change. For best results, freeze the chicken and vegetable mixture separately from the noodles and combine after reheating.
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Quick Chicken Pot Pie Pasta Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Quick Chicken Pot Pie Pasta combines tender chicken chunks, a medley of vegetables, and a creamy mushroom and chicken soup sauce tossed with egg noodles for a comforting and easy dinner that tastes like classic pot pie in pasta form.
Ingredients
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 frozen mixed vegetables for convenience and variety.
- Adjust seasoning with salt and pepper according to taste.
- For a thicker sauce, reduce the amount of milk slightly or simmer longer to desired consistency.
- Can substitute cream of mushroom soup with cream of celery or cream of chicken alone if preferred.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie pasta, quick chicken recipes, creamy chicken pasta, one skillet meals, easy dinner ideas, comfort food pasta
