Quick Chicken Pot Pie Pasta Recipe

Introduction

Quick Chicken Pot Pie Pasta is a comforting, easy-to-make dish that combines tender chicken, mixed vegetables, and a creamy sauce with hearty egg noodles. It’s a perfect weeknight meal that brings all the flavors of a classic pot pie in a fraction of the time.

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.
3. Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken.
4. Step 4: When the chicken is nearly cooked through, add the frozen assorted vegetables. Stir and cook for about 5 minutes until vegetables are heated and tender.
5. Step 5: Add the chopped garlic and cook, stirring, for 30-45 seconds until fragrant to avoid burning.
6. Step 6: Stir in the condensed cream of chicken soup, cream of mushroom soup, and milk. Reduce heat to low and simmer gently for a few minutes until the sauce thickens slightly.
7. Step 7: Add the drained egg noodles to the skillet and stir well to coat noodles with the creamy mixture. Serve hot and enjoy!

Tips & Variations

• Use fresh vegetables instead of frozen for a crisper texture.
• Substitute rotini or penne pasta if you prefer a different noodle shape.
• For added flavor, sprinkle some shredded cheddar or Parmesan cheese on top before serving.
• If you want more spice, add a pinch of cayenne pepper or red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the sauce. This dish does not freeze well due to the creamy soups.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can use cooked chicken to save time. Add it in Step 6 when you add the soups, and heat through gently to avoid overcooking.

Is there a dairy-free version of this recipe?

To make it dairy-free, use dairy-free butter and substitute the condensed soups with homemade or store-bought dairy-free alternatives. Use a plant-based milk like almond or oat milk as needed.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.8 from 102 reviews

This Quick Chicken Pot Pie Pasta is a comforting and flavorful one-pan meal combining tender chunks of chicken, mixed vegetables, and egg noodles in a creamy mushroom and chicken soup sauce. Ready in under 30 minutes, it offers the homestyle taste of classic chicken pot pie in a simple pasta dish perfect for busy weeknights.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• 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 onions and 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. Cook 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.
4. Prepare 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.
5. Combine noodles with sauce: 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

• You can substitute fresh vegetables for the frozen assorted vegetables if desired; just adjust cooking times accordingly.
• For a lower sodium version, use low-sodium soups and reduce added salt and bouillon.
• Adding a sprinkle of fresh parsley or grated Parmesan cheese on top can enhance flavor.
• To make this recipe dairy-free, substitute milk and butter with plant-based alternatives and check for dairy-free soups.

Keywords: chicken pot pie pasta, creamy chicken pasta, easy weeknight dinner, one-pan chicken meal, quick chicken recipe