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Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.4 from 127 reviews

This Quick Chicken Pot Pie Pasta combines tender chicken, mixed vegetables, and creamy mushroom and chicken sauces tossed with egg noodles for a comforting, hearty meal that’s ready in just 40 minutes. It’s a simple twist on traditional chicken pot pie flavors transformed into a one-pan pasta dish perfect for busy weeknights.

Ingredients

Scale

Chicken and Vegetables

  • 12 oz frozen mixed vegetables (Birds Eye recommended)
  • 1/2 yellow onion, diced into 1/2-inch pieces
  • 2 tbsp unsalted butter (such as Kerrygold)
  • 3 boneless, skinless chicken breasts, cut into 1-inch chunks
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp freshly minced garlic
  • 1 tbsp chicken bouillon granules
  • 1/2 tsp paprika

Creamy Sauce

  • 1 can condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 can condensed cream of chicken soup

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 package instructions until just al dente. Drain and set aside until ready to use.
  2. Sauté onions 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, then season with chicken bouillon, paprika, salt, and black pepper. Stir well to coat the chicken with the seasonings.
  3. Add vegetables and garlic: When the chicken is almost cooked through, add the frozen mixed vegetables to the skillet. Stir and cook about 5 minutes until vegetables are heated through and tender. Add the minced garlic, stirring continuously for 30-45 seconds until fragrant without burning.
  4. Create the creamy sauce: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Stir until fully combined. Reduce heat to low and let the mixture gently simmer for a few minutes to heat through and slightly thicken. Turn off the heat once ready.
  5. Combine noodles with sauce: 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 your quick chicken pot pie pasta!

Notes

  • Use whole milk for a richer, creamier sauce; you can substitute with 2% or a dairy-free milk but expect a thinner sauce.
  • Be careful when cooking the garlic—adding it last and cooking briefly prevents bitterness.
  • Cooking the noodles just until al dente helps them hold up better when mixed into the creamy sauce.
  • Adjust seasoning at the end if needed, as the bouillon and soup cans add some saltiness.
  • For added texture, you can sprinkle with fresh parsley or grated cheese before serving.

Keywords: Chicken pot pie, quick chicken pasta, creamy chicken pasta, easy dinner recipe, one pan chicken pasta

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