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Quick Chicken Pot Pie Pasta Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dinewithdylan.com/quick-chicken-pot-pie-pasta-recipe/