Description
This Quick Chicken Pot Pie Pasta is a comforting and easy-to-make dish that combines tender chunks of chicken, mixed vegetables, and creamy soups into a flavorful pasta meal. Ready in just 30 minutes, it offers the hearty flavors of a traditional chicken pot pie in a convenient pasta form, perfect for busy weeknights.
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
Soups and Dairy
- 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
- Prepare the chicken and vegetables: Heat butter in a large skillet over medium heat. Add diced onion and chopped garlic, sautéing until fragrant and translucent, about 3 minutes. Add the chicken chunks and cook until they start to brown on all sides, about 5–7 minutes.
- Add frozen vegetables and seasoning: Stir in the frozen assorted vegetables, chicken bouillon granules, paprika, salt, and black pepper. Cook everything together while stirring occasionally until vegetables are thawed and chicken is cooked through.
- Combine soups and milk: Pour in the condensed cream of mushroom soup, condensed cream of chicken soup, and add milk. Stir well to combine, creating a creamy sauce. Let it simmer gently for 5 minutes to meld the flavors.
- Cook the egg noodles: Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, typically 7 to 9 minutes, until al dente. Drain the noodles thoroughly.
- Mix pasta and sauce: Add the cooked egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir gently to coat the noodles with the sauce evenly. Heat through for another 2–3 minutes so everything is hot and combined.
- Serve: Remove from heat and serve warm. Optionally, garnish with fresh parsley or shredded cheese for extra flavor.
Notes
- You can substitute frozen mixed vegetables with fresh diced carrots, peas, and corn for a fresher taste.
- Use low-sodium soups and broth to reduce sodium content if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or stovetop.
- For a richer dish, add a splash of heavy cream instead of milk.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
