Quick Chicken Pot Pie Pasta Recipe
Introduction
This Quick Chicken Pot Pie Pasta is a comforting, creamy dish that combines tender chicken, mixed vegetables, and egg noodles all coated in a rich, savory sauce. It’s a speedy twist on classic pot pie flavors, perfect for busy weeknights when you want something hearty and delicious without the fuss.
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 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 and season with chicken bouillon granules, paprika, salt, and black pepper. Stir to coat the chicken with the seasonings.
- Step 3: When the chicken is nearly cooked through, add the frozen vegetables to the skillet. Stir well and cook for about 5 minutes until vegetables are heated and tender. Add the chopped garlic and cook for 30-45 seconds until fragrant.
- Step 4: Stir in the condensed cream of chicken soup, cream of mushroom soup, and milk. Mix thoroughly and reduce heat to low. Let the mixture simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
- Step 5: Add the cooked egg noodles to the skillet and stir well to coat the noodles with the creamy chicken and vegetable sauce. Serve hot and enjoy!
Tips & Variations
- For a richer flavor, use homemade chicken broth instead of water when cooking noodles.
- Swap frozen vegetables with fresh peas, carrots, and corn for a fresher taste.
- Add a pinch of dried thyme or rosemary to the sauce for extra herbal aroma.
- Use half-and-half or cream instead of milk for an even creamier sauce.
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 for this recipe?
Yes, you can substitute egg noodles with penne, rotini, or even macaroni. Just adjust the cooking time according to the pasta type’s package instructions.
Is it possible to make this dish ahead of time?
Absolutely. Prepare the entire dish, then cool and refrigerate it overnight. Reheat on the stovetop or in the oven, adding a bit of milk or broth if needed to loosen the sauce.
PrintQuick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta is a comforting and creamy one-pan meal that combines tender chicken, assorted vegetables, and egg noodles in a rich mushroom and chicken soup sauce. Ready in under 30 minutes, it’s a perfect weeknight dinner that offers all the flavors of classic chicken pot pie without the fuss of making a crust.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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 boiling noodles)
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, ensuring maximum flavor without burning.
- 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 and slightly thickened. Turn off the heat.
- 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 your hearty, comforting meal.
Notes
- Use frozen mixed vegetables that contain a variety of carrots, peas, corn, and green beans for the best flavor and texture.
- Adjust the seasoning with salt and pepper to taste before serving.
- To make this dish lighter, use reduced-fat soups and milk.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave, adding a splash of milk if the sauce thickens too much.
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one-pan chicken pasta, comfort food
