Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta brings all the comforting flavors of classic chicken pot pie into an easy and satisfying pasta dish. Creamy, hearty, and packed with tender chicken and vegetables, it’s perfect for a weeknight dinner that the whole family will love.

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 black pepper. Stir well to coat the chicken.
3. Step 3: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Cook for about 5 minutes until vegetables are tender. Stir in the 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 simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
5. Step 5: Add the cooked egg noodles to the skillet and stir until fully coated in the creamy sauce. Serve hot and enjoy!

Tips & Variations

• For extra flavor, add a pinch of thyme or rosemary to the sauce.
• Use fresh vegetables instead of frozen for a crunchier texture.
• Substitute chicken bouillon granules with chicken broth for a milder seasoning.
• Swap egg noodles for your favorite pasta shape if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.

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. Add it in step 4 when you add the soups and milk, simmer just until heated through to prevent overcooking.

Is it possible to make this gluten-free?

Absolutely. Use gluten-free pasta and make sure to select gluten-free cream soups or prepare your own sauce to avoid gluten-containing ingredients.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.7 from 94 reviews

This Quick Chicken Pot Pie Pasta is a comforting and hearty dish combining tender chunks of chicken, mixed vegetables, and egg noodles in a creamy sauce made from condensed soups and milk. Ready in under 40 minutes, it’s a perfect weeknight meal that brings the flavors of classic chicken pot pie into a simple, skillet-cooked pasta dish.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Seasonings and Sauces

• 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

Pasta

• 12 oz egg noodles
• Salt and ground black pepper, as needed (for pasta water)

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 until fragrant, taking care not to burn the garlic.
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 gently simmer and cook for a few minutes until heated through and slightly thickened. Turn off the heat.
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

• Use frozen mixed vegetables of your choice such as peas, carrots, and corn.
• For extra flavor, season chicken with additional herbs like thyme or rosemary if desired.
• To make this dish lighter, use low-fat or reduced-sodium soups and milk.
• Ensure not to overcook the noodles; they should remain slightly firm to avoid a mushy texture.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, stovetop chicken recipes, comfort food pasta