Description
Quick Chicken Pot Pie Pasta is a comforting and hearty dish combining tender chicken chunks, sautéed vegetables, and creamy mushroom and chicken soup sauce, all tossed with perfectly cooked egg noodles. This recipe is perfect for an easy weeknight dinner that offers the classic flavors of chicken pot pie in a creamy pasta form.
Ingredients
Scale
For the 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
For the 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
- Salt and ground black pepper, as needed (for noodle cooking)
Instructions
- Cook the Egg Noodles: Bring a large pot of salted water to a boil. Add the 12 oz egg noodles and cook according to package instructions until just al dente. Drain and set aside.
- Sauté Onion and Season Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of 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 1 tablespoon chicken bouillon granules, 1/2 teaspoon paprika, salt, and ground black pepper. Stir well to coat the chicken.
- Add Vegetables and Garlic: When the chicken is nearly cooked through, add 12 oz frozen assorted vegetables to the skillet. Stir and cook for about 5 minutes until vegetables are tender. Add 1 tablespoon finely chopped garlic and cook for an additional 30-45 seconds until fragrant.
- Make the Creamy Sauce: Pour in 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, and 1/2 cup milk into the skillet with the chicken and vegetables. Stir until fully combined. Reduce heat to low and simmer for a few minutes until heated through and slightly thickened. Turn off heat.
- Combine Noodles and Serve: Add the cooked egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir thoroughly to coat noodles with the sauce. Serve hot and enjoy your quick chicken pot pie pasta.
Notes
- Cooking the garlic briefly at the end prevents burning and maintains its flavor.
- Using frozen vegetables makes this recipe quick and easy while keeping it healthy.
- If preferred, substitute cream of mushroom and cream of chicken soups with homemade white sauce for a fresher version.
- Adjust seasoning as needed since chicken bouillon granules and soups add saltiness.
- For a thicker sauce, allow simmering a bit longer on low heat.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Quick Chicken Pot Pie Pasta, creamy chicken pasta, easy chicken dinner, chicken pot pie recipe, weeknight dinner, one pan chicken pasta
