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Quick Chicken Pot Pie Pasta Recipe

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★★★★★

4.4 from 84 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://bitesizedbenny.com/quick-chicken-pot-pie-pasta-recipe-3/