Quick 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
Scale
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
Find it online: https://todayfoodrecipe.com/quick-chicken-pot-pie-pasta-recipe/
