Description
Quick Chicken Pot Pie Pasta is a comforting one-pot meal that combines all the classic flavors of chicken pot pie with tender pasta. Ready in under 45 minutes, it features chunks of seasoned chicken, mixed vegetables, and a creamy sauce made from condensed soups and milk. Perfect for busy weeknights, this dish is kid-friendly, easy to customize with whatever vegetables you have on hand, and uses pantry staples to deliver a hearty, satisfying dinner with minimal cleanup.
Ingredients
Scale
Chicken and Vegetables
- 12 oz frozen mixed vegetables (e.g., Birds Eye mixed vegetables)
- 1/2 yellow onion, diced into 1/2-inch pieces
- 2 tbsp unsalted butter (e.g., 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
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 Egg 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 and set aside until ready to use.
- Sauté Onion and Season 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, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
- Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen mixed vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the minced garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.
- Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until fully combined, then reduce the heat to low. Let the mixture gently simmer for a few minutes until heated through and the sauce thickens slightly, coating the back of a spoon.
- Combine Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir to combine, ensuring all noodles are coated with the sauce. Serve hot and enjoy!
Notes
- Use chicken thighs or rotisserie chicken as a flavorful substitution for chicken breasts.
- Swap egg noodles for other short pasta shapes like penne, shells, or rotini.
- If you lack one type of condensed soup, use two cans of the other or make a homemade cream soup alternative.
- Add extra herbs such as thyme, rosemary, parsley, or sage for more flavor complexity.
- Refrigerate leftovers in airtight containers for up to 4 days; flavors improve after resting overnight.
- Freeze portions up to 3 months; thaw and reheat gently with added milk or broth to loosen sauce.
- Use a deep 12-14 inch skillet to prevent overflow when cooking this recipe.
- Keep the sauce slightly thin before combining with noodles, as they will absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie pasta, quick chicken dinner, one pot meal, creamy chicken pasta, comfort food, easy weeknight dinner
