Dinner

Quick Chicken Pot Pie Pasta Recipe

ByAndria Russo October 15, 2025October 15, 2025

Introduction

Quick Chicken Pot Pie Pasta is a comforting and creamy meal that combines tender chicken, mixed vegetables, and egg noodles in a rich sauce. This easy recipe brings the classic flavors of chicken pot pie to your dinner table in a fraction of the time.

A white bowl holds a creamy dish with three main layers. The bottom layer is soft, flat fettuccine noodles coated in a smooth, light cream sauce. Scattered evenly within this are chunks of white chicken breast with a moist and tender texture. Mixed throughout are small, bright orange carrot cubes, green peas, and yellow corn kernels, adding pops of color and a fresh, slightly crunchy texture. Small flecks of green herbs are sprinkled on top, blending into the sauce for a subtle touch of color. The bowl sits on a white marbled surface that softly reflects light, creating a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
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 2-4 minutes until it begins to soften. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and pepper. Stir well to coat.
Step 3: When the chicken is almost cooked through, add the frozen vegetables. Cook for about 5 minutes until tender. Add the chopped garlic and stir for 30-45 seconds until fragrant.
Step 4: Stir in the cream of chicken soup, cream of mushroom soup, and milk. Reduce the heat to low and simmer gently until heated through and slightly thickened. Turn off the heat.
Step 5: Add the drained egg noodles to the skillet and stir until the noodles are fully coated in the creamy sauce. Serve hot.

Tips & Variations

For extra richness, add a splash of heavy cream or a handful of shredded cheddar cheese to the sauce.
Use fresh vegetables like peas, carrots, and corn instead of frozen if preferred.
To make it spicier, sprinkle a pinch of cayenne pepper along with the paprika.
Leftover chicken can be used to save time on busy nights.

Storage

Store any leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, stirring occasionally, or microwave until warmed through. If the sauce is too thick when reheating, add a splash of milk to loosen it.

How to Serve

A bowl filled with creamy pasta showing three main layers: the base is soft, flat fettuccine noodles with a smooth creamy white sauce, scattered evenly with small bright orange carrot cubes, vibrant green peas, and yellow corn kernels. Chunky pieces of cooked white chicken are mixed throughout, lightly coated by the sauce which has a rich, glossy texture, and small green herb specks are spread across the dish. The bowl is white and sits on a white marbled surface cloth visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute egg noodles with other pasta shapes like rotini, penne, or even macaroni. Just adjust the cooking time according to the type of pasta.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free egg noodles or pasta, and make sure to choose gluten-free condensed soups. This will make the dish suitable for those with gluten sensitivities.