Description

This Quick Chicken Pot Pie Pasta is a comforting, creamy dish that combines tender chicken, sautéed vegetables, and egg noodles in a savory mushroom and chicken soup sauce. Ready in under 30 minutes, it’s a perfect family-friendly meal that delivers all the flavors of a classic chicken pot pie in a simple pasta form.

Ingredients

Scale

Protein

3 boneless, skinless chicken breasts, cut into chunks

Vegetables & Aromatics

1/2 yellow onion, diced
1 tbsp finely chopped garlic
12 oz frozen assorted vegetables

Dairy & Fats

2 tbsp butter
1/2 cup milk

Condiments & Seasonings

1 tbsp chicken bouillon granules
1/2 tsp paprika
Salt and ground black pepper, as needed

Canned Goods

1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of chicken soup

Pasta

12 oz egg noodles

Instructions

Cook the pasta: 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 them 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, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
Add vegetables and garlic: When the chicken is almost cooked through, add the frozen assorted vegetables. Stir well and cook for about 5 minutes until the vegetables are tender. Add the chopped garlic and cook for 30-45 seconds until fragrant, being careful not to burn it.
Create the creamy sauce: Stir in the condensed cream of chicken soup, condensed cream of mushroom soup, and milk. Mix thoroughly, reduce the heat to low, and let the mixture simmer gently for a few minutes until heated through and slightly thickened. Then turn off the heat.
Combine pasta and sauce: Add the drained egg noodles to the skillet and stir well to combine, ensuring all noodles are evenly coated with the creamy chicken and vegetable sauce. Serve hot and enjoy your hearty, comforting meal!

Notes

Use fresh or frozen mixed vegetables according to your preference; peas, carrots, corn, and green beans work well.
If you prefer a thicker sauce, simmer it a little longer or add a teaspoon of cornstarch mixed with water to the sauce before adding the noodles.
For a lower sodium version, use low-sodium canned soups and adjust seasoning accordingly.
This dish pairs well with a simple green salad or garlic bread for a balanced meal.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 450 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 95 mg

Keywords: chicken pot pie pasta, quick chicken dinner, creamy chicken pasta, easy weeknight meal, comfort food, creamy chicken and vegetable pasta