Quick Chicken Pot Pie Pasta Recipe
Introduction
Quick Chicken Pot Pie Pasta is a comforting and creamy meal that combines the flavors of a classic chicken pot pie with the ease of a pasta dish. Ready in under 30 minutes, it’s perfect for busy weeknights when you want something hearty and satisfying.
Ingredients
- 12 oz frozen mixed vegetables (such as Birds Eye mixed vegetables)
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp butter (unsalted preferred, like Kerrygold)
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt and black pepper, to taste
- 1 tbsp freshly minced garlic
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
Instructions
- Step 1: 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.
- Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2 to 4 minutes until it begins to soften.
- Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken with the seasonings.
- Step 4: When the chicken is nearly cooked through, add the frozen vegetables. Stir to combine and cook for about 5 minutes until the vegetables are heated through and tender.
- Step 5: Add the minced garlic and stir continuously for 30 to 45 seconds until fragrant, being careful not to burn it.
- Step 6: Pour in the condensed cream of chicken soup, cream of mushroom soup, and milk. Stir until fully combined, then reduce the heat to low. Let the mixture simmer gently for a few minutes until slightly thickened.
- Step 7: Add the drained egg noodles to the skillet. Stir well to coat the noodles with the creamy sauce. Serve hot and enjoy!
Tips & Variations
- For extra flavor, add a handful of shredded cheddar or Parmesan cheese just before serving.
- Substitute frozen mixed vegetables with fresh seasonal veggies like peas, carrots, and green beans.
- Use rotisserie chicken instead of raw chicken breasts for an even quicker version.
- Add a pinch of cayenne pepper or red pepper flakes if you like a little heat.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, 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 short pasta like penne, rotini, or shells will work well in this recipe.
Is this recipe freezer-friendly?
It can be frozen, but the texture of the noodles may change slightly. For best results, freeze without the pasta and add freshly cooked noodles when reheating.
PrintQuick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta combines all the comforting flavors of a classic chicken pot pie with the ease and convenience of a pasta dish. Tender chunks of chicken and a medley of mixed vegetables are cooked in a creamy mushroom and chicken soup sauce, then tossed with perfectly cooked egg noodles for a hearty, satisfying meal ready in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Vegetables
- 12 oz frozen mixed vegetables (Birds Eye mixed vegetables recommended)
- 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 condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1/2 cup whole milk
For Serving
- 12 oz egg noodles
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain the noodles and set aside until ready to use.
- Sauté Onions and Chicken: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks to the skillet and season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken evenly with the seasonings.
- Cook 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 the vegetables are heated through and tender. Add the freshly minced garlic and stir for 30-45 seconds just until fragrant to prevent burning and maximize flavor.
- Add Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and whole milk to the skillet. Stir thoroughly until all ingredients are fully incorporated. Reduce heat to low and let the mixture come to a gentle simmer. Allow it to cook for a few minutes until the sauce thickens slightly, then turn off the heat.
- Combine with Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to ensure the noodles are fully coated with the sauce. Serve the dish hot and enjoy the comforting flavors.
Notes
- Use whole milk for extra creaminess in the sauce; you can substitute with 2% milk for a lighter version.
- Freshly minced garlic adds the best flavor; avoid pre-minced garlic for maximum freshness.
- Ensure chicken is cooked through but not overcooked to keep it tender and juicy.
- Feel free to substitute mixed vegetables with your choice of frozen vegetables.
- Season to taste with salt and pepper, especially as chicken bouillon can be salty.
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, comfort food, one-pan meal
