Print

Creamy Chicken Pot Pie Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 54 reviews

This Easy Chicken Pot Pie Pasta combines all the cozy flavors of classic chicken pot pie with the convenience of a one-pan pasta dish. Tender chicken pieces and a medley of frozen vegetables are cooked in a creamy blend of mushroom and chicken soups, seasoned with paprika and chicken bouillon, then tossed with egg noodles for a comforting, hearty meal that’s perfect for weeknights.

Ingredients

Chicken and Vegetables

  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 12 ounces frozen assorted vegetables

Aromatics and Seasonings

  • 1/2 yellow onion, finely diced
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper, to taste

Other Ingredients

  • 2 tablespoons unsalted butter
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup milk
  • 12 ounces egg noodles

Instructions

  1. Cook the Chicken: Heat a large skillet over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the skillet. Cook for 3-4 minutes on each side until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
  2. Sauté Onions and Garlic: In the same skillet, melt the butter over medium heat. Add the finely diced onion and sauté for 5-7 minutes until the onions are softened and translucent. Add the chopped garlic and cook for an additional 1 minute until fragrant.
  3. Create the Creamy Sauce: Sprinkle chicken bouillon granules and paprika over the onions and garlic, stirring for 30 seconds to release the flavors. Add the condensed cream of mushroom soup and condensed cream of chicken soup to the skillet. Gradually whisk in the milk to create a smooth sauce. Allow the mixture to simmer gently.
  4. Cook Vegetables and Reintroduce Chicken: Add the frozen assorted vegetables to the simmering sauce and cook for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet, stirring everything to heat through. Taste the mixture and adjust seasoning with salt and pepper as needed.
  5. Cook Egg Noodles: While the sauce and vegetables are cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles well.
  6. Combine and Serve: Add the drained egg noodles to the skillet with the chicken and vegetable mixture. Toss gently to ensure the noodles are evenly coated with the creamy sauce. Serve immediately for a comforting meal.

Notes

  • For a thicker sauce, reduce the amount of milk slightly or simmer longer to allow the sauce to thicken.
  • You can substitute frozen vegetables with fresh chopped vegetables of your choice.
  • Use low-sodium chicken bouillon and soups for a healthier option.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Adding fresh herbs like thyme or parsley can enhance flavor.

Find it online: https://forkvista.com/creamy-chicken-pot-pie-pasta-recipe/