Print

Quick Chicken Pot Pie Pasta Recipe

Quick Chicken Pot Pie Pasta Recipe
Print Recipe

★★★★★

5.1 from 30 reviews

This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie into a simple and satisfying pasta dish. Tender chunks of chicken, mixed vegetables, and a creamy mushroom and chicken soup sauce meld together perfectly over egg noodles for a hearty meal that comes together in under 45 minutes.

Ingredients

Scale

Protein 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 (e.g. carrots, peas, corn, green beans)

Seasonings and Sauces

  • 1 tbsp chicken bouillon granules
  • 1/2 tsp paprika
  • Salt and ground black pepper, to taste
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk

Other

  • 2 tbsp butter
  • 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 al dente, usually around 7-8 minutes. Drain and set aside.
  2. Sauté Onions and Garlic: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent. Stir in the finely chopped garlic and cook for an additional 1 minute until fragrant.
  3. Cook the Chicken: Add the chicken breast chunks to the skillet and cook, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 6-8 minutes.
  4. Add Vegetables and Seasonings: Stir in the frozen assorted vegetables, chicken bouillon granules, paprika, salt, and pepper. Cook for 5 minutes, allowing the vegetables to soften and the flavors to meld.
  5. Prepare the Sauce: In a separate bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Mix thoroughly until smooth.
  6. Combine and Simmer: Pour the soup mixture into the skillet with the chicken and vegetables. Stir well to combine and bring to a gentle simmer. Cook for 5-7 minutes until heated through and slightly thickened. Adjust seasoning as needed.
  7. Finish the Dish: Add the cooked egg noodles to the skillet and gently toss to coat evenly with the creamy sauce and ingredients. Heat for an additional 1-2 minutes to meld flavors.
  8. Serve: Remove from heat and serve the Quick Chicken Pot Pie Pasta warm. Optionally garnish with fresh parsley for a pop of color and flavor.

Notes

  • You can substitute fresh vegetables if preferred, but adjust cooking times accordingly.
  • For a lower sodium version, use low-sodium soups and reduce added salt.
  • If you prefer a thicker sauce, reduce the milk slightly or simmer the sauce longer before adding noodles.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or microwave adding a splash of milk if needed to loosen the sauce.

Nutrition

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

Find it online: https://bitesizedbenny.com/quick-chicken-pot-pie-pasta-recipe-2/