Quick 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
Scale
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
Find it online: https://jedentaglecker.com/quick-chicken-pot-pie-pasta-recipe/
