Quick Chicken Pot Pie Pasta Recipe

Introduction

Quick Chicken Pot Pie Pasta brings the comforting flavors of classic chicken pot pie into a simple, creamy pasta dish. It’s a perfect weeknight meal that comes together fast with familiar ingredients and satisfies the whole family.

Ingredients

• 12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter (Kerrygold recommended)
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1/2 cup whole 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 softens.
3. Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken with the seasonings.
4. Step 4: When the chicken is nearly cooked through, add the frozen mixed vegetables. Cook for about 5 minutes until the vegetables are heated and tender.
5. Step 5: Add the minced garlic and cook, stirring, for 30-45 seconds until fragrant, being careful not to burn it.
6. Step 6: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce heat to low and simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
7. Step 7: Add the cooked egg noodles to the skillet and stir to combine, ensuring the noodles are fully coated in the creamy sauce. Serve hot and enjoy.

Tips & Variations

• For extra flavor, sprinkle a little shredded cheddar or Parmesan cheese on top before serving.
• Use fresh vegetables like peas, carrots, and green beans if preferred instead of frozen.
• Swap chicken bouillon granules for a teaspoon of chicken broth concentrate or use low-sodium broth to reduce salt.
• Add a pinch of thyme or rosemary for a herbaceous twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through, 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 different pasta instead of egg noodles?

Yes, any short pasta like penne, rotini, or shells will work well. Just adjust cooking time based on the pasta you choose.

Is this dish freezer-friendly?

You can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the creamiest texture.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.6 from 149 reviews

This Quick Chicken Pot Pie Pasta is a comforting, creamy dish that combines tender chicken, mixed vegetables, and egg noodles in a rich, savory sauce made from cream of chicken and mushroom soups. Ready in under an hour, it’s an easy weeknight meal that delivers all the hearty flavors of a classic chicken pot pie in a convenient pasta form.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the chicken and vegetables:

• 12 oz frozen mixed vegetables (Birds Eye preferred)
• 1/2 yellow onion, diced into 1/2-inch pieces
• 2 tbsp unsalted butter (Kerrygold recommended)
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and black pepper, to taste
• 1 tbsp freshly minced garlic
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika

For the creamy sauce:

• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1/2 cup whole milk

For serving:

• 12 oz egg noodles
• Salt and ground black pepper, as needed

Instructions

1. Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package instructions until just al dente. Drain and set aside.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt 2 tbsp butter. Add the diced 1/2 yellow onion and sauté for 2-4 minutes until it softens. Add the chicken chunks and season with 1 tbsp chicken bouillon granules, 1/2 tsp paprika, salt, and black pepper. Stir to evenly coat the chicken with the seasonings.
3. Add Vegetables and Garlic: When chicken is nearly cooked through, add 12 oz frozen mixed vegetables to the skillet. Cook for about 5 minutes until vegetables are tender. Add 1 tbsp freshly minced garlic and cook for an additional 30-45 seconds until fragrant, stirring constantly to prevent burning.
4. Make the Creamy Sauce: Stir in 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, and 1/2 cup whole milk into the skillet. Mix until fully combined. Reduce heat to low and let simmer gently for a few minutes until sauce thickens slightly. Turn off the heat.
5. Combine Noodles and Serve: Add the cooked, drained egg noodles to the skillet. Stir well to ensure noodles are fully coated in the creamy chicken and vegetable sauce. Serve immediately while hot.

Notes

• For added flavor, use freshly minced garlic rather than pre-minced garlic.
• Adjust seasoning with salt and pepper according to taste before serving.
• Whole milk creates a creamier sauce, but you can substitute with 2% milk if preferred.
• Chicken bouillon adds a deep savory flavor—do not skip unless using a flavored broth.
• Use egg noodles for best texture; other pasta shapes can be substituted but may alter cooking times.

Keywords: Chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one-pan chicken pasta, comfort food