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Quick Chicken Pot Pie Pasta Recipe

Quick Chicken Pot Pie Pasta Recipe
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★★★★★

5.2 from 8 reviews

This Quick Chicken Pot Pie Pasta combines the creamy, comforting flavors of classic chicken pot pie with the ease and convenience of a pasta dish. Featuring tender chunks of chicken, mixed vegetables, and a savory mushroom and chicken soup sauce, it’s a perfect weeknight meal that’s both hearty and satisfying.

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

Sauce and Seasoning

  • 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

Pasta

  • 12 oz egg noodles

Instructions

  1. Prepare the chicken: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken chunks and cook until no longer pink and lightly browned, about 6-8 minutes. Remove chicken from the skillet and set aside.
  2. Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon butter. Sauté the diced yellow onion and finely chopped garlic until fragrant and translucent, about 3-4 minutes.
  3. Add vegetables and seasonings: Add the frozen assorted vegetables to the skillet and cook for 4-5 minutes until heated through. Stir in chicken bouillon granules, paprika, salt, and pepper to taste.
  4. Combine soups and milk: Pour in the condensed cream of mushroom soup and cream of chicken soup along with 1/2 cup milk. Stir thoroughly to combine everything into a creamy sauce. Bring to a gentle simmer.
  5. Cook the noodles: Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
  6. Finish the dish: Return the cooked chicken to the skillet with the sauce and vegetables. Mix well and cook for 2-3 minutes to heat through and meld flavors.
  7. Toss with noodles and serve: Add the drained egg noodles to the skillet and gently toss to coat the pasta in the creamy sauce. Adjust seasoning with additional salt and pepper if needed. Serve warm.

Notes

  • Use frozen mixed vegetables or fresh if preferred; peas, carrots, and corn work great.
  • For a thicker sauce, reduce the milk slightly or add a tablespoon of flour when sautéing onions.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying.
  • Can substitute chicken breasts with thighs for a juicier texture.
  • To make it gluten-free, use gluten-free egg noodles and ensure soups and bouillon are gluten-free.

Nutrition

Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, easy chicken recipe, comfort food pasta

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