Chicken Pot Pie Pasta

Why You’ll Love This Recipe

This recipe brings together all the familiar flavors of a chicken pot pie without the hassle of a crust, making it a quick and easy option for busy nights. The creamy combination of cream of chicken and mushroom soups provides a rich base, while the chicken and mixed vegetables add depth and texture. Plus, with only one skillet needed, cleanup is a breeze. It’s a perfect meal for anyone craving comfort food without spending hours in the kitchen.

Ingredients

• 3 boneless, skinless chicken breasts, diced

• ½ yellow onion, diced

• 1 tablespoon minced garlic

• 12 oz frozen mixed vegetables

• 1 (10.5 oz) can cream of mushroom soup

• 1 (10.5 oz) can cream of chicken soup

• ½ cup milk

• 2 tablespoons butter

• 1 tablespoon chicken bouillon powder

• ½ teaspoon paprika

• Salt & black pepper, to taste

• 12 oz egg noodles

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Egg Noodles:
   Prepare the egg noodles according to the package directions. Drain and set aside.

2. Sauté the Onion:
   In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 2-4 minutes until softened.

3. Add Chicken:
   Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.

4. Veggies & Garlic:
   Add the frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30-45 seconds).

5. Make It Creamy:
   Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.

6. Bring It All Together:
   Add the cooked egg noodles. Mix well until everything is coated and creamy.

7. Serve:
   Scoop onto plates and dig into this ultra-comforting, one-pan meal!

Servings and Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 25 minutes

Variations

• Add Extra Veggies: You can customize the mixed vegetables to suit your preference. Try adding peas, carrots, or even some fresh spinach for extra greens.

• Use Rotisserie Chicken: For an even quicker option, substitute the diced chicken with pre-cooked rotisserie chicken.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you enjoy a little heat.

• Gluten-Free: Use gluten-free pasta and ensure that the soups you select are gluten-free for a gluten-free version of this dish.

Storage/Reheating

• Storage: Leftover Chicken Pot Pie Pasta can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, simply warm it in the microwave or on the stovetop over medium heat, adding a little milk or chicken broth to loosen up the sauce if necessary.

FAQs

How can I make this recipe ahead of time?

You can prepare the entire dish ahead of time and store it in the fridge until ready to serve. Just reheat it on the stove and add a little milk if it gets too thick.

Can I freeze Chicken Pot Pie Pasta?

Yes, you can freeze this dish after it's cooked. Store in an airtight container or freezer bag for up to 3 months. Reheat by thawing in the fridge overnight and reheating on the stovetop.

What if I don’t have egg noodles?

You can substitute egg noodles with any type of pasta you prefer, such as penne or fusilli. Adjust the cooking time according to the pasta you use.

Can I use fresh vegetables instead of frozen?

Absolutely! Fresh vegetables can be used in place of frozen ones. Just make sure to cook them thoroughly before adding the chicken.

Is this recipe spicy?

This recipe is not inherently spicy, but you can add a pinch of red pepper flakes or some hot sauce to give it a spicy kick if desired.

Can I use other soups instead of cream of chicken and mushroom?

You can experiment with other cream-based soups, such as cream of celery or even a cheesy soup for a different flavor profile.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts. They will add a richer flavor and stay more tender during cooking.

How do I know when the chicken is fully cooked?

The chicken should be white throughout with no pink areas when it’s cooked properly. You can check with a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

How can I make the sauce thicker?

If you prefer a thicker sauce, you can let it simmer longer, or stir in a little cornstarch mixed with water to thicken it.

Can I add cheese to this dish?

Yes! Adding shredded cheese, such as cheddar or mozzarella, at the end of cooking can give the dish a delicious cheesy flavor.

Conclusion

Chicken Pot Pie Pasta is a simple, yet hearty meal that brings the flavors of a beloved comfort food into a one-pan, pasta-packed dish. Whether you're cooking for a busy weeknight dinner or a cozy family meal, this recipe is sure to satisfy. With its creamy texture, savory chicken, and veggies, it’s the ultimate comfort food you’ll want to make again and again.

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Chicken Pot Pie Pasta is a comforting, creamy dish that combines the best elements of a classic chicken pot pie with the ease and heartiness of pasta. This one-pan meal is rich, satisfying, and packed with flavor from tender chicken, hearty vegetables, and a creamy sauce, all tied together with perfectly cooked egg noodles.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 3 boneless, skinless chicken breasts, diced
• ½ yellow onion, diced
• 1 tablespoon minced garlic
• 12 oz frozen mixed vegetables
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of chicken soup
• ½ cup milk
• 2 tablespoons butter
• 1 tablespoon chicken bouillon powder
• ½ teaspoon paprika
• Salt & black pepper, to taste
• 12 oz egg noodles

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Instructions

1. Prepare the egg noodles according to the package directions. Drain and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 2-4 minutes until softened.
3. Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
4. Add the frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30-45 seconds).
5. Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
6. Add the cooked egg noodles. Mix well until everything is coated and creamy.
7. Scoop onto plates and serve.

Notes

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheat by adding a little milk or chicken broth to loosen up the sauce.
• You can substitute egg noodles with other pasta, like penne or fusilli, adjusting the cooking time accordingly.
• Use rotisserie chicken for a quicker option.
• Add a pinch of red pepper flakes or hot sauce for a spicy kick.
• For a gluten-free version, use gluten-free pasta and ensure the soups are gluten-free.
• To make ahead, prepare the dish and store it in the fridge until ready to reheat.

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 850mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 60mg