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If you’re craving a comforting, hearty meal that comes together in a snap, this Quick Chicken Pot Pie Pasta Recipe is going to be your new best friend. Imagine all the cozy flavors of a classic chicken pot pie transformed into a creamy, flavorful pasta dish that’s perfect for busy weeknights or anytime you want something both satisfying and simple. The tender chunks of chicken, the richness of mushroom and chicken cream soups, and the colorful burst of mixed vegetables all blend harmoniously with tender egg noodles, making this recipe irresistibly delicious and easy to love.
Ingredients You’ll Need
The beauty of this Quick Chicken Pot Pie Pasta Recipe lies in its straightforward yet essential ingredients. Each component plays a vital role in creating the perfect balance of creamy texture, comforting flavor, and wholesome goodness that will have you coming back for seconds.
- 3 boneless, skinless chicken breasts, cut into chunks: This provides lean protein and hearty texture to the dish.
- 1/2 yellow onion, diced: Adds a subtle sweetness and depth of flavor when sautéed.
- 1 tbsp finely chopped garlic: Infuses the base with aromatic warmth that ties everything together.
- 12 oz frozen assorted vegetables: Colorful and nutritious, these veggies bring freshness and a little crunch.
- 2 tbsp butter: For sautéing and enriching the creamy sauce.
- 1 tbsp chicken bouillon granules: Boosts savory flavor and enhances the chicken taste.
- 1/2 tsp paprika: Adds a gentle smokiness and vibrant color.
- Salt and ground black pepper, as needed: Essential seasoning to balance and elevate flavors.
- 1 can (10.5 oz) condensed cream of mushroom soup: Contributes velvety texture and earthy notes.
- 1 can (10.5 oz) condensed cream of chicken soup: Adds a rich, creamy base with a boost of chicken flavor.
- 1/2 cup milk: Lightens the sauce to the perfect pourable consistency.
- 12 oz egg noodles: Soft, tender pasta that beautifully soaks up the savory sauce.
How to Make Quick Chicken Pot Pie Pasta Recipe
Step 1: Sauté Aromatics and Chicken
Start by melting butter in a large pot over medium heat. When it’s melted and shimmering, toss in the diced onion and garlic. Sauté until the onion is translucent and the garlic releases its wonderful aroma. This base is where the magic begins. Next, add the chicken chunks seasoned with salt, pepper, and paprika. Cook the chicken, stirring occasionally, until pieces are browned and slightly crispy on the edges, sealing in their juicy flavor.
Step 2: Add Vegetables and Build Flavor
Once the chicken is nicely browned, stir in your frozen assorted vegetables. Let them cook right alongside the chicken for about 5 minutes. This allows the veggies to soften just enough to keep a little bite while absorbing the developing flavors. This combination of colors and textures is what gives the dish that inviting, homemade charm.
Step 3: Create the Creamy Sauce
Now it’s time to bring in the comforting creaminess we all love about pot pie. Pour in the condensed cream of mushroom and cream of chicken soups along with the milk. Sprinkle in the chicken bouillon granules for a savory punch, then stir thoroughly to combine all the ingredients into a luscious sauce. Let this simmer gently while you prepare the pasta.
Step 4: Cook the Egg Noodles
In a separate pot, boil the egg noodles according to the package instructions. You want them tender but still holding their shape so they don’t turn mushy when mixed with the sauce. Once cooked, drain the noodles well to prevent excess water from watering down that rich sauce.
Step 5: Combine and Serve
Pour the drained noodles directly into the pot with your creamy chicken and vegetable sauce. Toss everything together until every noodle is completely coated with that indulgent sauce. At this point, your Quick Chicken Pot Pie Pasta Recipe is ready to be plated and enjoyed warm, delivering all the heartiness of a classic pot pie with the ease of a one-pot pasta meal.
How to Serve Quick Chicken Pot Pie Pasta Recipe
Garnishes
For a little extra flair and freshness, consider sprinkling chopped fresh parsley or chives over the top just before serving. A light dusting of grated Parmesan cheese also complements the creamy sauce beautifully, adding a savory finish. These simple garnishes elevate the dish and make it feel special for both everyday dinners and casual gatherings.
Side Dishes
Because this Quick Chicken Pot Pie Pasta Recipe is so rich and filling, lighter sides work best. A crisp green salad with a tangy vinaigrette or some steamed green beans with a splash of lemon juice offer a refreshing contrast. You could also serve it alongside warm dinner rolls to soak up extra sauce for those who really want to indulge.
Creative Ways to Present
For a fun twist, try serving this pasta in individual ramekins and topping each with a sprinkle of crushed buttery crackers for a crunchy contrast. Another inventive idea is to layer it in a casserole dish with a buttery breadcrumb topping and briefly bake until golden and bubbling, transforming it into a cozy chicken pot pie pasta bake experience.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Quick Chicken Pot Pie Pasta Recipe store beautifully in an airtight container in the refrigerator. It’s best eaten within 3 to 4 days to enjoy the fresh, creamy texture and tender chicken at its best.
Freezing
If you want to freeze it, this dish freezes well too. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating, as freezing can slightly change the texture of the cream-based sauce.
Reheating
When reheating, do so gently either on the stovetop over low heat or in the microwave in short intervals, stirring occasionally. Add a splash of milk or water if the sauce appears too thick or dry, ensuring you get back that lovely creamy consistency.
FAQs
Can I use leftover cooked chicken instead of raw chicken breasts?
Absolutely! Using leftover cooked chicken is a great time saver. Just add it in during the step where you combine the sauces and vegetables, letting it warm through gently without overcooking.
What other vegetables can I use in this recipe?
Feel free to swap in your favorites like peas, carrots, corn, or green beans. Just keep in mind that frozen veggies need about 5 minutes to cook through, so adjust cooking time accordingly if using fresh vegetables.
Is there a way to make this recipe dairy-free?
Yes. You can substitute the butter with a vegan alternative, swap out the cream soups for dairy-free versions or homemade creamy sauces, and use plant-based milk instead of cow’s milk to make it dairy-free while preserving the creamy texture.
Can I make this Quick Chicken Pot Pie Pasta Recipe vegetarian?
You can! Replace chicken with hearty mushrooms or tofu and use vegetable bouillon along with vegetarian cream soups to create a delicious meatless version that still feels comforting and satisfying.
What type of pasta works best besides egg noodles?
While egg noodles are classic here, other short pasta shapes such as penne, rotini, or shells also work well because they hold onto the sauce nicely, delivering delicious bites every time.
Final Thoughts
This Quick Chicken Pot Pie Pasta Recipe is a total game-changer for anyone who loves the soul-warming flavors of pot pie without the fuss of crusts and long cooks. It’s creamy, cozy, and packed with familiar flavors that bring comfort in every bite. I can’t recommend it enough—grab those simple ingredients, get cooking, and enjoy a dish that feels like a warm hug on a plate any night of the week.
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Quick Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Quick Chicken Pot Pie Pasta is a comforting and hearty dish that combines tender chunks of chicken, mixed vegetables, and creamy mushroom and chicken soups with egg noodles. Ready in just 30 minutes, it’s a perfect weeknight meal that delivers the classic flavors of chicken pot pie in a simple, pasta-based form.
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
Seasonings and Sauces
- 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
Pasta
- 12 oz egg noodles
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and finely chopped garlic, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
- Cook the Chicken: Add the chicken chunks to the pot. Season with salt, ground black pepper, and paprika. Cook the chicken, stirring occasionally, until browned and no longer pink inside, approximately 6-8 minutes.
- Add Vegetables: Stir in the frozen assorted vegetables and cook for 5 minutes until they begin to soften, incorporating the flavors well.
- Mix Soups and Milk: Pour in the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Stir thoroughly to combine all ingredients into a creamy sauce. Allow the mixture to heat through for 3-4 minutes on medium-low heat.
- Cook Pasta: In a separate pot, bring water to a boil and cook the egg noodles according to package instructions, typically 7-9 minutes, until al dente. Drain the noodles well.
- Combine and Serve: Add the drained noodles to the pot with the creamy chicken and vegetable mixture. Toss gently to fully coat the noodles with the sauce. Serve the dish warm immediately, savoring the rich, comforting flavors.
Notes
- You can substitute the frozen vegetables with fresh vegetables like peas, carrots, and green beans for a fresher taste.
- Adjust seasoning with additional salt and pepper according to your preference.
- For a thicker sauce, reduce the milk to 1/3 cup or simmer the sauce slightly longer before adding noodles.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave to preserve the creamy texture.
