Quick Chicken Pot Pie Pasta Recipe

Introduction

This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic pot pie in a simple, creamy pasta dish. It’s perfect for busy weeknights when you want something hearty and delicious without spending hours in the kitchen.

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

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 begins to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and pepper. Stir well to coat the chicken.
3. Step 3: When the chicken is almost cooked through, add the frozen vegetables to the skillet. Stir and cook for about 5 minutes until the vegetables are heated through and tender. Add the chopped garlic and cook for 30-45 seconds until fragrant.
4. Step 4: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir until combined, reduce heat to low, and simmer gently for a few minutes until the sauce thickens slightly. Turn off the heat.
5. Step 5: Add the cooked egg noodles to the skillet and stir well to coat them evenly with the creamy mixture. Serve hot and enjoy!

Tips & Variations

• Use leftover rotisserie chicken instead of raw chicken to save time.
• Substitute the frozen vegetable mix with fresh seasonal veggies for a fresher taste.
• Add a sprinkle of shredded cheese on top before serving for extra richness.
• For a gluten-free option, use gluten-free noodles and ensure the soups are gluten-free variants.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened too much. This dish does not freeze well due to the creamy sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can substitute egg noodles with other pasta shapes like penne, rotini, or shells. Adjust cooking time according to the pasta you choose.

Can I make this recipe vegetarian?

To make it vegetarian, omit the chicken and use vegetable bouillon granules. You can add extra vegetables or plant-based protein like tofu or chickpeas instead.

Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.4 from 579 reviews

This Quick Chicken Pot Pie Pasta brings the comforting flavors of a classic chicken pot pie into a hearty and satisfying pasta dish. Featuring tender chunks of chicken, sautéed onions, garlic, and mixed vegetables all enveloped in a creamy sauce made from condensed soups and milk, this recipe is perfect for a cozy weeknight dinner. The addition of egg noodles makes it a one-pan meal that’s easy to prepare and delicious to eat.

• Author: nova
• 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 1x2x3x

Protein 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

Dairy and Sauces

• 2 tbsp butter
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk

Seasonings and Staples

• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed

Pasta

• 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.
2. Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt the butter. Add diced onion and sauté for 2-4 minutes until softened. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and black pepper. Stir to coat the chicken evenly with the seasonings.
3. Add Vegetables and Garlic: When the chicken is almost cooked through, add frozen assorted vegetables to the skillet. Stir to combine and cook for about 5 minutes until vegetables are heated through and tender. Add the chopped garlic and cook for 30-45 seconds until fragrant to enhance flavor without burning the garlic.
4. Make the Creamy Sauce: Add condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir until fully combined then reduce heat to low. Let it simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
5. Combine Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to coat the noodles evenly with the sauce. Serve hot and enjoy!

Notes

• For best results, do not overcook the noodles; they should be slightly firm to hold texture when combined with the sauce.
• You can substitute frozen vegetables with fresh seasonal vegetables if preferred, adjusting cooking time accordingly.
• Use low-sodium chicken bouillon and soups if you want to control salt intake.
• Adding fresh herbs like parsley or thyme at the end can enhance the flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, comforting pasta recipes, easy weeknight meals