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
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 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
