Introduction

Quick Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender chicken, mixed vegetables, and creamy sauces all tossed with tender egg noodles. This easy recipe brings the classic flavors of chicken pot pie to your plate in a fraction of the time.

A close-up view of a creamy pasta dish served in a white bowl on a white marbled surface shows two visible layers: the base layer of soft, curved pasta noodles in a pale yellow color, and a thick, smooth beige sauce coating the pasta evenly. Mixed into the sauce and pasta are small bright green peas, tender orange carrot pieces, and pale yellow corn kernels, all giving pops of color. Small pieces of white chicken chunks are scattered throughout, with some bits garnished with finely chopped green herbs. The texture appears rich and creamy, with a glossy finish on the sauce. photo taken with an iphone --ar 4:5 --v 7

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.
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. Stir to combine and cook for about 5 minutes until the vegetables are heated through and tender.
Step 5: Add the chopped garlic and stir continuously for 30-45 seconds, just until fragrant.
Step 6: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Reduce heat to low and allow the mixture to gently simmer until heated through and slightly thickened. Turn off the heat.
Step 7: Add the drained egg noodles to the skillet and stir until the noodles are fully coated with the creamy chicken and vegetable sauce. Serve hot.

Tips & Variations

Use fresh vegetables like carrots, peas, and corn instead of frozen for a fresher taste and texture.
Substitute chicken bouillon with chicken broth or stock for less concentrated seasoning.
For extra richness, add a handful of shredded cheese to the sauce before mixing with noodles.
Leftover chicken pot pie pasta can be topped with breadcrumbs and baked for a crispy casserole variation.

Storage

Store leftover chicken pot pie pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through. Add a splash of milk if the sauce has thickened too much when reheating.

How to Serve

A close-up view of a white bowl filled with a creamy pasta dish on a white marbled surface, showing a mix of three main layers: a base of short pasta noodles coated in a thick, smooth, beige-colored cheesy sauce; mixed within are tender chunks of light brown chicken pieces, bright green peas, yellow corn kernels, and small orange carrot cubes; finely chopped green herbs are sprinkled throughout, adding flecks of color and texture. In the softly blurred background, a white potted plant with white flowers and green leaves sits beside a stack of white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded cooked chicken instead of raw chicken breasts?

Yes, you can use shredded cooked chicken. Add it with the soups and milk at the end just to warm through, since it’s already cooked.

Can I make this recipe gluten-free?

Yes, use gluten-free egg noodles and verify that the condensed soups and bouillon are gluten-free products to enjoy this dish gluten-free.

Quick Chicken Pot Pie Pasta Recipe

Print Recipe

★★★★★

4.5 from 84 reviews

Quick Chicken Pot Pie Pasta is a comforting and hearty one-skillet meal combining tender chicken, mixed vegetables, and egg noodles in a creamy mushroom and chicken soup sauce. Ready in under 40 minutes, it’s an easy and flavorful family-friendly dinner option that captures the classic pot pie flavors without the crust.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the 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, to taste
Ground black pepper, to taste

For the 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 the aromatics 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 evenly coat the chicken with the seasonings.
Cook the 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 stirring and cooking for 30-45 seconds, just until the garlic becomes fragrant, to maximize flavor without burning.
Prepare 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 once the sauce has thickened to your liking.
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 your quick chicken pot pie pasta!

Notes

Use fresh chicken breasts cut into bite-sized pieces for faster cooking.
Frozen mixed vegetables can include peas, carrots, corn, and green beans; adjust based on preference.
For extra creaminess, add a splash more milk or a handful of shredded cheese.
Feel free to substitute egg noodles with any pasta shape you prefer.
Season to taste — add extra paprika or black pepper for a bolder flavor.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.

Keywords: chicken pot pie, chicken pasta, creamy chicken pasta, quick dinner, comfort food, one skillet meal, egg noodles, easy chicken recipe