Quick Chicken Pot Pie Pasta Recipe
Introduction
This Quick Chicken Pot Pie Pasta brings all the comforting flavors of a classic chicken pot pie into a speedy, one-skillet meal. Creamy, savory, and packed with tender chicken and vegetables, it’s perfect for busy weeknights when you want something hearty 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 the package instructions until just al dente. Drain and set aside until ready to use.
- 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.
- Step 3: 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.
- Step 4: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well and cook for about 5 minutes until the vegetables are heated through and tender.
- Step 5: Add the chopped garlic and cook, stirring, for 30-45 seconds just until fragrant to avoid burning and enhance flavor.
- Step 6: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce the heat to low and allow the mixture to gently simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
- Step 7: Add the drained egg noodles to the skillet. Stir well to combine, making sure the noodles are fully coated in the creamy sauce. Serve hot and enjoy!
Tips & Variations
- For extra flavor, sprinkle shredded cheddar cheese on top before serving.
- You can swap frozen mixed vegetables with fresh ones like peas, carrots, and corn if you prefer.
- Use chicken broth instead of milk for a lighter sauce.
- Leftover chicken or rotisserie chicken can be used to save time.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or microwave with a splash of milk to loosen the sauce and maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of noodles?
Yes, feel free to substitute egg noodles with other pasta shapes like penne, fusilli, or even small shells. Just adjust cooking times accordingly.
Can I freeze this dish?
While you can freeze the pasta, the texture may change slightly upon thawing. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
PrintQuick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta is a comforting and easy one-pan meal featuring tender chicken, mixed vegetables, and egg noodles all smothered in a creamy mushroom and chicken soup sauce. Perfect for busy weeknights, this dish combines the classic flavors of chicken pot pie in a quicker, pasta-based form.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
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
- 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 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 to enhance the flavor without burning.
- Create 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 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 once ready.
- Combine with 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 this quick and comforting meal!
Notes
- Use any frozen mixed vegetables you prefer, such as peas, carrots, corn, and green beans.
- If you want extra creamy texture, add a splash of heavy cream or more milk.
- For a lower sodium dish, use low-sodium broths or reduce added salt.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to substitute the chicken breasts with thighs for a juicier result.
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one skillet chicken recipe, easy weeknight meal
