Chicken Pot Pie Pasta Recipe
Introduction
Chicken Pot Pie Pasta is a comforting and hearty dish that combines the creamy flavors of a classic pot pie with the ease of a pasta meal. This recipe is perfect for busy weeknights when you want something satisfying and quick to prepare.
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 and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Step 2: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 3–4 minutes.
- Step 3: Add the chicken chunks to the skillet and season with chicken bouillon granules, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 6–8 minutes.
- Step 4: Stir in the frozen assorted vegetables and cook until heated through, about 5 minutes.
- Step 5: Reduce the heat to low and add the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Stir well to combine and let the mixture simmer for 5 minutes until thickened and creamy.
- Step 6: Add the cooked egg noodles to the skillet and gently toss to coat everything evenly with the sauce. Adjust seasoning with salt and pepper if needed.
- Step 7: Serve hot and enjoy your comforting Chicken Pot Pie Pasta!
Tips & Variations
- Substitute frozen mixed vegetables with fresh peas, carrots, and corn for a fresher texture.
- Use low-sodium soups and adjust seasoning to control salt levels.
- For a richer flavor, add a splash of white wine to the sauce before simmering.
- Top with shredded cheese and broil for 2–3 minutes for a crispy finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, 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 other types of pasta instead of egg noodles?
Yes, any pasta that holds sauce well, such as penne or rotini, can be used as a substitute for egg noodles.
Is it possible to make this recipe ahead of time?
Absolutely. Prepare the dish as instructed, then store it in the refrigerator. Reheat thoroughly before serving. For best texture, add a little milk when reheating to restore creaminess.
PrintChicken Pot Pie Pasta Recipe
This Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender chunks of chicken, a medley of vegetables, and creamy soups with egg noodles for a quick and delicious weeknight meal. Inspired by classic chicken pot pie flavors, this recipe is easy to prepare and brings all the cozy goodness of pot pie in a pasta form, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
- Prepare Ingredients: Dice the yellow onion finely, chop the garlic, and cut the chicken breasts into bite-sized chunks to ensure even cooking and easy incorporation into the dish.
- Sauté Chicken and Aromatics: In a large skillet or pan, melt the butter over medium-high heat. Add the chicken chunks and cook until they begin to brown and are cooked through, approximately 5-7 minutes. Next, add the diced onions and garlic; sauté until the onions become translucent and fragrant, about 2-3 minutes.
- Add Vegetables and Seasoning: Stir in the frozen assorted vegetables, chicken bouillon granules, paprika, salt, and black pepper. Mix well to combine all ingredients and allow the vegetables to thaw and warm for about 3-4 minutes.
- Create the Sauce: Pour in the condensed cream of mushroom soup and condensed cream of chicken soup. Add the milk, stirring continually to blend everything into a smooth, creamy sauce. Reduce the heat to low to maintain a gentle simmer while you prepare the noodles.
- Cook Egg Noodles: In a separate pot, bring water to a boil and cook the egg noodles according to package instructions, usually 8-10 minutes, until al dente. Drain the noodles once cooked.
- Combine Pasta and Sauce: Add the drained noodles to the skillet with the creamy chicken and vegetable mixture. Stir thoroughly to coat the noodles evenly with the sauce, cooking for an additional 2-3 minutes to allow flavors to meld together.
- Final Adjustments and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with fresh herbs like parsley or thyme for added flavor and presentation.
Notes
- Use fresh or frozen vegetables depending on availability; peas, carrots, and green beans work well in this dish.
- For a richer taste, substitute whole milk for the 1/2 cup of milk or add a splash of cream.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.
- To make this gluten free, use gluten-free egg noodles and ensure the soup cans are gluten free.
- Adjust the seasoning carefully as chicken bouillon granules and canned soups can add saltiness.
Keywords: Chicken pot pie pasta, creamy chicken pasta, comfort food, quick dinner, easy weeknight recipe, chicken and vegetable pasta
