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Chicken Pot Pie Pasta Recipe

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4.5 from 127 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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