Quick Chicken Pot Pie Pasta Recipe
Introduction
Quick Chicken Pot Pie Pasta combines the comforting flavors of a classic pot pie with the ease of a one-skillet meal. This creamy, hearty dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
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 the package instructions until just al dente. Drain and set aside until ready to use.
- 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.
- Step 3: 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.
- Step 4: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir to combine and cook for about 5 minutes, until the vegetables are tender.
- Step 5: Add the chopped garlic and cook for 30-45 seconds until fragrant, stirring continuously to prevent burning.
- Step 6: Add the condensed cream of chicken soup, cream of mushroom soup, and milk to the skillet. Stir everything together, reduce heat to low, and let simmer for a few minutes until warmed through and slightly thickened. Then turn off the heat.
- Step 7: Add the drained egg noodles to the skillet and stir well to coat them evenly with the creamy chicken and vegetable mixture. Serve hot and enjoy!
Tips & Variations
- For extra flavor, add a teaspoon of dried thyme or rosemary when cooking the chicken and vegetables.
- Swap frozen vegetables for fresh ones if you prefer, adjusting cooking time as needed.
- Use rotini or other pasta shapes instead of egg noodles for a different texture.
- To make it lighter, substitute half-and-half or a milk alternative for the milk and use low-fat soups.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this recipe?
Yes, pre-cooked chicken can be added when you combine the soups and milk. Simply skip the initial cooking steps for raw chicken and heat the chicken through in the sauce.
What can I substitute for the condensed soups?
You can make your own creamy base using a béchamel sauce or heavy cream combined with sautéed mushrooms and chicken broth if you prefer to avoid canned soups.
PrintQuick Chicken Pot Pie Pasta Recipe
Quick Chicken Pot Pie Pasta is a comforting and hearty one-pan dish combining tender chicken chunks, assorted vegetables, and egg noodles in a creamy mushroom and chicken soup sauce. This easy-to-make recipe brings the comforting flavors of classic chicken pot pie into a rapid stovetop pasta meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
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 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 the noodles and set aside until ready to use.
- 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, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken evenly with the seasonings.
- Cook vegetables and garlic: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and cook for about 5 minutes until the vegetables are heated through and tender. Add the chopped garlic and continue stirring and cooking for 30-45 seconds until fragrant, avoiding burning the garlic.
- Add creamy sauces: Pour in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk into the skillet with the chicken and vegetables. Stir everything together until fully combined. Reduce the heat to low and let the mixture gently simmer for a few minutes until heated through and slightly thickened. Turn off the heat.
- Combine with noodles and serve: Add the drained egg noodles to the skillet, stirring well so the noodles are fully coated with the creamy chicken and vegetable sauce. Serve hot immediately for best flavor and texture.
Notes
- Use fresh or leftover cooked chicken if preferred; adjust cooking times as needed.
- You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn for a fresher taste.
- For a thicker sauce, reduce the milk slightly or simmer a little longer.
- To reduce sodium, use low-sodium soups and adjust seasoning accordingly.
- Leftovers store well in the refrigerator for up to 3 days and reheat evenly on the stovetop or microwave.
Keywords: chicken pot pie pasta, quick chicken pasta, creamy chicken pasta, easy weeknight dinner, one-pan chicken meal
