Description
This Quick Chicken Pot Pie Pasta is a comforting and hearty dish combining tender chicken, mixed vegetables, and creamy sauces all tossed with egg noodles. It replicates the classic pot pie flavors in a much faster and simpler pasta form, perfect for a weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 12 oz frozen mixed vegetables (Birds Eye mixed vegetables recommended)
- 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 freshly minced garlic
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
Creamy Sauce
- 1 can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 can condensed cream of chicken soup
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 and set aside until ready to use.
- Sauté Chicken and Onions: 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 with the seasonings.
- Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen mixed vegetables to the skillet. Stir well to combine and cook for about 5 minutes until vegetables are heated through and tender. Add the minced garlic and cook while stirring for 30-45 seconds until fragrant to enhance flavor without burning.
- Create Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and whole milk to the skillet with the chicken and vegetables. Stir to combine thoroughly, then reduce heat to low. Allow the mixture to gently simmer and cook for a few minutes until heated through and slightly thickened. Then turn off the heat.
- Toss Noodles with Sauce: Add the drained egg noodles to the skillet and stir well, ensuring the noodles are fully coated with the creamy chicken and vegetable sauce. Serve immediately while hot and enjoy your quick chicken pot pie pasta!
Notes
- Use whole milk for extra creaminess; you can substitute with 2% milk for a lighter option.
- Make sure not to overcook the egg noodles so they remain slightly firm when tossed with the sauce.
- Fresh garlic added towards the end prevents bitterness and maximizes aroma.
- This dish can be prepared ahead by cooking noodles in advance and reheating gently.
- For a gluten-free version, use gluten-free egg noodles and ensure soups are gluten-free.
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, comfort food, one skillet meal