Description
This Quick Chicken Pot Pie Pasta combines the comforting flavors of classic chicken pot pie with tender egg noodles, all coated in a creamy, savory sauce made from a blend of cream of chicken and mushroom soups. Ready in under 30 minutes, it’s an easy and satisfying weeknight meal packed with tender chicken, assorted vegetables, and rich flavors.
Ingredients
Scale
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
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
Creamy Sauce
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
For Serving
- 12 oz egg noodles
- Salt and ground black pepper, as needed
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 Onion and Season Chicken: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until softened. Add the chicken chunks, then season with chicken bouillon granules, paprika, salt, and pepper. Stir well to coat and cook until the chicken is mostly cooked through.
- Add Vegetables and Garlic: Add frozen assorted vegetables to the skillet and stir to combine. Cook for about 5 minutes until vegetables are tender. Add finely chopped garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Make the Creamy Sauce: Stir in condensed cream of chicken soup, cream of mushroom soup, and milk. Combine everything thoroughly. Reduce heat to low and simmer gently for a few minutes until heated through and slightly thickened. Turn off the heat.
- Combine Noodles and Serve: Add the drained egg noodles to the skillet with the chicken and vegetable mixture. Stir to coat the noodles fully in the sauce. Serve hot and enjoy your comforting Quick Chicken Pot Pie Pasta.
Notes
- The use of condensed soups speeds up the cooking process and adds rich flavor, but homemade sauces can be used for a fresher taste.
- Frozen vegetables can be substituted with fresh vegetables, just adjust cooking times accordingly.
- If you prefer a thicker sauce, simmer for a few additional minutes or add a slurry of cornstarch and water.
- Adjust seasoning with salt and pepper to taste at the end.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken pot pie pasta, quick chicken pasta, creamy chicken pasta, easy weeknight dinner, comfort food, chicken and vegetable pasta
