Quick Chicken Pot Pie Pasta Recipe
Introduction
This Quick Chicken Pot Pie Pasta brings all the comforting flavors of a classic pot pie into an easy, creamy pasta dish. It’s perfect for busy weeknights when you want something hearty and satisfying without the fuss.
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 until ready to use.
- 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 to the skillet. Stir well to combine and cook for about 5 minutes, allowing the vegetables to heat through and become tender.
- Step 5: Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.
- Step 6: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir to combine, then reduce heat to low. Let the mixture simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
- Step 7: Add the drained egg noodles to the skillet, stirring well to coat them in the creamy mixture. Serve hot and enjoy!
Tips & Variations
- For extra flavor, try adding a teaspoon of dried thyme or rosemary when seasoning the chicken.
- Use fresh vegetables like peas, carrots, and corn if you prefer over frozen.
- Swap out the chicken for turkey or cooked ham for a twist on the classic.
- If you want a thicker sauce, let it simmer a little longer before adding the noodles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, adding a splash of milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, while egg noodles work best for this recipe, you can substitute with penne, rotini, or any pasta you prefer. Just adjust the cooking time accordingly.
Is this recipe freezer-friendly?
You can freeze the cooked mixture without the noodles for up to 2 months. Thaw overnight in the refrigerator, then reheat and toss with freshly cooked pasta before serving.
PrintQuick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta is a comforting and creamy one-pan dish combining tender chicken, mixed vegetables, and egg noodles in a rich sauce made from condensed cream of chicken and mushroom soups. Ready in under 30 minutes, it’s a delicious twist on traditional chicken pot pie with the convenience of a pasta meal, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
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
Seasonings and Sauces
- 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
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 the noodles and set aside until ready to use.
- Sauté Onion 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 coat the chicken with the seasonings.
- Cook Vegetables and Garlic: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and 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 until fragrant to maximize flavor without burning.
- Add Soups and Milk: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk into the skillet with the chicken and vegetables. Stir until fully combined, then reduce the heat to low. Allow the mixture to gently simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
- Combine with 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 this comforting, easy meal!
Notes
- For best flavor, do not overcook the garlic; add it towards the end of cooking the vegetables to keep it fragrant.
- You can substitute frozen mixed vegetables with fresh vegetables like peas, carrots, and green beans if preferred.
- Adjust the seasoning with salt and pepper according to taste after combining all ingredients.
- If the sauce is too thick after simmering, add a little more milk to reach desired consistency.
- 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, quick chicken pasta, creamy chicken noodle dish, easy chicken dinner, one-pan chicken pasta
