Craving the warm, comforting flavors of chicken pot pie but want something quick and easy? This Chicken Pot Pie Pasta is your answer! Tender chicken, mixed vegetables, and a creamy sauce, all tossed with wide egg noodles, create a hearty and satisfying meal. Perfect for a cozy weeknight dinner, this dish brings all the familiar flavors of pot pie in a fun, pasta-filled format. Get ready to enjoy a bowl of pure comfort!
Why You’ll Love This Recipe
- Comfort Food Classic: Combines the familiar flavors of chicken pot pie with the ease of pasta.
- Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
- One-Pan Meal: Simple ingredients and a straightforward process make this dish a breeze.
- Hearty and Satisfying: A filling meal that’s sure to please the whole family.
Ingredients
- Chicken Breast: Provides a lean, tender protein.
- Unsalted Butter: Adds richness and flavor to the base.
- Diced Onion: Adds a sweet and savory flavor base.
- Chicken Bouillon Powder: Enhances the chicken flavor.
- Garlic Powder: Adds a pungent, aromatic flavor.
- Paprika: Adds a warm, slightly sweet flavor and color.
- Frozen Mixed Vegetables: Provides a mix of classic pot pie vegetables.
- Cream of Chicken Soup: Creates a creamy, rich sauce base.
- Whole Milk: Adds creaminess and thins the sauce.
- Salt and Pepper: Enhances the overall flavor of the dish.
- Wide Egg Noodles: Provides a hearty, comforting pasta base.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Chicken Pot Pie Pasta
Step 1: Sauté Onions
Melt butter in a large skillet. Add diced onion and cook until tender.
Step 2: Cook the Chicken
Add chicken breast, bouillon powder, garlic powder, and paprika. Cook until seared and mostly cooked through.
Step 3: Add Vegetables and Sauce
Add frozen mixed vegetables and cook until thawed. Pour in cream of chicken soup, milk, salt, and pepper. Simmer until chicken is cooked.
Step 4: Cook the Noodles
Cook egg noodles according to package directions.
Step 5: Combine and Serve
Add cooked noodles to the skillet and toss to coat. Serve immediately.
Pro Tips for Making the Recipe
- Use Quality Ingredients: Opt for good quality chicken and vegetables for the best flavor.
- Don’t Overcook the Chicken: Cook the chicken until just done to prevent it from becoming dry.
- Adjust Seasoning: Taste and adjust the seasoning of the sauce to your preference.
- Cook Noodles Al Dente: Prevent mushy noodles by cooking them until just tender.
How to Serve Chicken Pot Pie Pasta
- Garnish: Garnish with fresh parsley or a sprinkle of paprika.
- Side Dish: Serve with a side of crusty bread or a simple salad.
- Extra Seasoning: Serve with additional salt and pepper on the side.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave or in a skillet over medium heat. Add a splash of milk if the sauce has thickened too much.
Freezing
Freezing this dish is not recommended as it will alter the texture of the noodles and sauce.
FAQs
1. Can I use a different type of pasta?
Yes, you can use other pasta shapes like penne, rotini, or farfalle.
2. Can I use fresh vegetables instead of frozen?
Absolutely! Use fresh carrots, peas, and potatoes, and cook them until tender.
3. Can I make this dish with a different type of soup?
Yes, you can use cream of mushroom or cream of celery soup.
4. Can I add other seasonings to the sauce?
Yes, you can add herbs like thyme, rosemary, or bay leaves for added flavor.
Print
Chicken Pot Pie Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Chicken Pot Pie Pasta is a comforting and flavorful dish that combines the classic flavors of chicken pot pie with the ease of pasta. Tender chicken, a medley of vegetables, and a creamy sauce are tossed with wide egg noodles for a satisfying and nostalgic meal. This recipe is perfect for a quick weeknight dinner or a cozy family gathering.
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons unsalted butter
- 1 cup diced onion, about 1/2 medium onion
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 12 ounces frozen mixed vegetables
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- Salt and pepper to taste
- 8 ounces wide egg noodles
Instructions
- Sauté Onion: Melt the 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add the 1 cup diced onion and cook until the onion is tender, about 3-4 minutes.
- Cook Chicken: Add the 1 pound diced chicken breast to the pan with the 2 teaspoons chicken bouillon powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Cook the chicken, stirring frequently, until it is seared on all sides and mostly cooked through, about 8-10 minutes.
- Add Vegetables and Sauce: Add the 12 ounces frozen mixed vegetables and cook until thawed. Pour in the 2 (10.5-ounce) cans cream of chicken soup and 1 cup whole milk. Season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 8-10 minutes, or until the chicken is cooked through.
- Cook Noodles: Cook the 8 ounces wide egg noodles according to package directions while the sauce simmers.
- Combine Noodles and Sauce: Once the sauce is finished and the chicken is cooked, add the cooked noodles to the pan and toss to coat.
- Serve: Serve fresh with additional seasonings as desired.
Notes
- You can use other vegetables, such as diced potatoes, carrots, or peas, for variety.
- For a richer sauce, use heavy cream or half-and-half instead of whole milk.
- Add herbs like thyme or rosemary for extra flavor.
- If you don’t have chicken bouillon powder, you can use chicken broth or stock.
- Top with shredded cheese or a sprinkle of paprika for garnish.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
