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