Quick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie into a creamy, easy-to-make pasta dish. Loaded with tender chicken, mixed vegetables, and a luscious mushroom and chicken cream sauce, it comes together in under 30 minutes, making it perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Vegetables
- 12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp unsalted butter (Kerrygold recommended)
- 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 (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 can (10.5 oz) condensed cream of chicken soup
For Serving
- 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 package instructions until just al dente. Drain and set aside.
- Sauté Onion and Chicken: In a large skillet over medium-high heat, melt the butter. Add 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 black pepper. Stir well to coat the chicken evenly.
- Add Vegetables and Garlic: When the chicken is nearly cooked through, add the frozen mixed vegetables to the skillet. Stir to combine and cook for about 5 minutes until vegetables are tender. Add minced garlic and cook for 30-45 seconds until fragrant, taking care not to burn it.
- Incorporate Sauces and Simmer: Stir in the condensed cream of chicken soup, cream of mushroom soup, and milk. Mix thoroughly, reduce heat to low, and allow the sauce to gently simmer for a few minutes until slightly thickened. Then turn off the heat.
- Combine with Noodles and Serve: Add the drained egg noodles to the skillet, stirring gently to coat them fully with the creamy chicken and vegetable sauce. Serve immediately while hot and enjoy!
Notes
- Use whole milk for extra creaminess, but you can substitute with 2% milk for a lighter version.
- Adjust seasoning with salt and pepper according to your taste preference.
- For a gluten-free option, substitute the condensed soups and noodles with gluten-free versions.
- Leftovers can be stored 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 needed to loosen the sauce.
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, one-pot pasta, comfort food
Find it online: https://yumwithmia.com/quick-chicken-pot-pie-pasta-recipe/
