Quick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta is a comforting and easy-to-make dish featuring tender chicken chunks, mixed vegetables, and a creamy homemade sauce reminiscent of classic chicken pot pie flavors, all tossed with perfectly cooked egg noodles for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 12 oz frozen mixed vegetables (Birds Eye mixed vegetables recommended)
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp unsalted butter (such as Kerrygold)
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and ground black pepper, to taste
- 1 tbsp freshly minced garlic
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
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 for pasta water and seasoning
Instructions
- Cook the Egg Noodles: 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.
- 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, 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 nearly cooked through, add the frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes until vegetables are heated through and tender. Add the minced garlic and cook for 30-45 seconds, stirring, until fragrant.
- Make the Creamy Sauce: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and whole milk. Stir everything together until fully combined. Reduce heat to low and let the mixture come to a gentle simmer. Cook for a few minutes until heated through and slightly thickened, then turn off the heat.
- Combine Noodles and Serve: Add the cooked egg noodles to the skillet and stir well to coat the noodles evenly in the creamy chicken and vegetable sauce. Serve immediately, hot and enjoy!
Notes
- For best flavor, use freshly minced garlic instead of pre-minced.
- Ensure chicken is cooked to an internal temperature of 165°F for safe eating.
- You can substitute cream of mushroom or cream of chicken soups with homemade versions for a healthier option.
- Adjust seasoning with salt and pepper according to your taste preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
Keywords: quick chicken pot pie pasta, creamy chicken pasta, chicken and vegetable pasta, easy chicken dinner, one-pan chicken pasta
Find it online: https://spatulaqueen.com/quick-chicken-pot-pie-pasta-recipe/
