Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta is a comforting and easy dish that combines tender chicken, mixed vegetables, and a creamy sauce with egg noodles. It’s a perfect weeknight meal that delivers all the flavors of a classic pot pie without the fuss of baking a crust.

Ingredients

• 1/2 yellow onion, diced into 1/2-inch pieces
• 1 tbsp chicken bouillon
• 1/2 tsp paprika
• 1 tbsp fresh garlic, minced
• 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

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. Add the chicken chunks and season with chicken bouillon, paprika, salt, and black pepper. Stir well to coat.
3. Step 3: When the chicken is nearly cooked through, add the frozen mixed vegetables to the skillet. Cook for about 5 minutes until vegetables are heated and tender. Add the minced garlic and cook for an additional 30 to 45 seconds until fragrant.
4. Step 4: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce heat to low and simmer gently for a few minutes until the sauce thickens slightly.
5. Step 5: Add the cooked egg noodles to the skillet and stir well to combine, ensuring the noodles are fully coated with the creamy sauce. Serve hot and enjoy.

Tips & Variations

• For extra flavor, use freshly minced garlic rather than pre-minced for the best aroma and taste.
• You can substitute frozen mixed vegetables with fresh vegetables like peas, carrots, and corn if preferred.
• If you prefer a thicker sauce, simmer it a bit longer before adding the noodles.
• Use whole milk for creaminess or substitute with half-and-half for a richer sauce.

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 to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken; just add it when you combine the vegetables and garlic so it heats through without overcooking.

Is there a vegetarian version of this dish?

To make it vegetarian, substitute the chicken with extra vegetables or a plant-based protein and use vegetable broth instead of chicken bouillon.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.6 from 84 reviews

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

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Description

A comforting and easy-to-make Quick Chicken Pot Pie Pasta that combines tender chicken, mixed vegetables, and egg noodles in a creamy sauce made with condensed soups and milk. Perfect for a cozy dinner with minimal prep and cooking time.

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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 butter (unsalted recommended)
• 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 mixed vegetables)

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 for pasta water

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Instructions

1. Cook the Egg Noodles: 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 the noodles 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 starts to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken evenly with the seasonings.
3. Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes until the vegetables are tender. Add the minced garlic and cook while stirring for 30-45 seconds until fragrant, ensuring the garlic doesn’t burn.
4. Make the Creamy Sauce: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk into the skillet with the chicken and vegetables. Stir everything together thoroughly, then reduce the heat to low. Let the mixture simmer gently for a few minutes until heated through and the sauce thickens slightly. Remove from heat.
5. Combine Noodles and Serve: Add the drained egg noodles to the skillet and mix well, ensuring the noodles are fully coated with the creamy sauce. Serve hot and enjoy your quick and delicious chicken pot pie pasta!

Notes

• Using whole milk adds extra creaminess, but you may substitute with low-fat milk for a lighter version.
• Fresh garlic is preferred to maximize flavor; adding it near the end prevents burning and bitterness.
• Frozen mixed vegetables save prep time and add a variety of flavors and textures.
• Adjust seasoning with salt and pepper to taste at various stages.
• For thicker sauce, allow it to simmer a bit longer but watch closely to prevent burning.
• Leftovers store well 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, creamy chicken pasta, quick dinner, chicken and noodles, easy one-pot meal, comfort food