Quick Chicken Pot Pie Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/quick-chicken-pot-pie-pasta-recipe-2/
