Description
This Quick Chicken Pot Pie Pasta is a comforting and creamy one-pan meal combining tender chicken, mixed vegetables, and classic pot pie flavors with easy-to-cook egg noodles. Ready in just 40 minutes, it’s perfect for a satisfying weeknight 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 (such as Kerrygold)
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh 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 package instructions until just al dente. Drain 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 softened. Add the chicken chunks to the skillet and season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken in the seasonings.
- Add Vegetables and Garlic: When the chicken is almost cooked through, stir in the frozen mixed vegetables. Cook for about 5 minutes, allowing vegetables to heat through and become tender. Add the minced garlic and continue cooking for 30-45 seconds until fragrant, stirring constantly to avoid burning.
- Create the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet. Stir until fully combined. Reduce the heat to low and let the mixture 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 evenly. Serve hot and enjoy your quick chicken pot pie pasta!
Notes
- For an extra creamy texture, use whole milk or add a splash of heavy cream instead of milk.
- You can substitute mixed frozen vegetables with fresh vegetables such as carrots, peas, and corn if preferred.
- Adjust seasoning to taste, especially salt and pepper depending on the saltiness of the broths and soups used.
- To make it a bit lighter, swap the condensed soups for low-fat versions and use reduced-fat milk.
- This recipe can be doubled easily for larger gatherings.
Keywords: quick chicken pot pie pasta, creamy chicken pasta, one-pan chicken dinner, easy weeknight dinner, chicken and vegetable pasta