Quick Chicken Pot Pie Pasta Recipe
This Quick Chicken Pot Pie Pasta is a comforting and hearty one-pan dish that combines tender chunks of chicken, assorted vegetables, and egg noodles in a creamy mushroom and chicken soup sauce. Ready in under 40 minutes, it’s a perfect weeknight meal that captures the classic flavors of chicken pot pie in a pasta form.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
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
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
Creamy Sauce
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup 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 and set aside until ready to use.
- Sauté Onion 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, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to evenly coat the chicken with the seasonings.
- Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir to combine and cook for about 5 minutes to allow the vegetables to heat through and become tender. Add the chopped garlic and cook, stirring continuously, for 30-45 seconds until fragrant to maximize flavor without burning.
- Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir until the mixture is fully combined. Reduce heat to low and let it come to a gentle simmer. 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 coat the noodles thoroughly with the sauce. Serve immediately while hot and enjoy a comforting, homestyle meal.
Notes
- For a richer flavor, use low-sodium chicken bouillon or adjust seasoning to your preference.
- You can substitute the frozen assorted vegetables with fresh vegetables if preferred; just sauté them slightly longer.
- To make this dish lighter, consider using low-fat versions of the cream soups and milk.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Adding a sprinkle of fresh parsley or shredded cheese on top before serving adds extra flavor.
Keywords: chicken pot pie, pasta, quick dinner, creamy chicken recipe, easy weeknight meals, egg noodles, comfort food
Find it online: https://epicrecipebox.com/quick-chicken-pot-pie-pasta-recipe/