If you’re craving comfort food that feels like a warm hug, let me introduce you to the star of the show: Quick Chicken Pot Pie Pasta. This dish takes the familiar, cozy flavors of classic chicken pot pie but transforms them into a creamy, saucy pasta that’s easy to whip up on any busy weeknight. The tender chunks of chicken, velvety sauce with mushrooms and chicken soup, and vibrant veggies mingle perfectly with egg noodles for a meal that’s both satisfying and downright delicious. Trust me, once you try this recipe, it’ll become your new go-to dinner favorite.

Quick Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

For this Quick Chicken Pot Pie Pasta, you’ll only need a handful of simple, pantry-friendly ingredients that come together harmoniously to create layers of flavor and texture. Each component plays a crucial role, whether it’s adding creaminess, depth, or a pop of color.

Chicken breasts: Boneless and skinless, cut into chunks to ensure tender bites throughout the dish.
Yellow onion: Adds sweetness and a subtle crunch when sautéed, building the flavor base.
Garlic: Finely chopped for a gentle but aromatic punch that enhances the savory notes.
Frozen assorted vegetables: A colorful medley that brings freshness and texture, plus easy convenience.
Butter: Used for sautéing onions and chicken, contributing richness and a silky finish.
Chicken bouillon granules: Boost the savory flavor with concentrated chicken essence.
Paprika: Adds a subtle smokiness and mild warmth to the dish.
Salt and black pepper: Essential for seasoning and bringing out the natural flavors.
Condensed cream of mushroom soup: Provides earthiness and a creamy texture base.
Condensed cream of chicken soup: Adds depth and the quintessential pot pie creamy factor.
Milk: Lightens the sauce for a silky consistency without losing richness.
Egg noodles: Soft and slightly chewy, perfect for soaking up the luscious sauce.

How to Make Quick Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

Start by bringing a large pot of salted water to a boil. Adding salt is key—it seasons the noodles from within. Toss in the egg noodles and cook them just until they’re al dente, meaning they still have a slight bite so they won’t get mushy when mixed with the thick sauce later. Drain and set them aside; they’ll be the comforting base for your creamy chicken and veggies.

Step 2: Sauté Onion and Season Chicken

In a large skillet over medium-high heat, melt butter until it starts to foam slightly. Toss in the diced onion and sauté for a few minutes until it softens and starts getting translucent—that sweet onion flavor is essential here. Next, add the chicken chunks and sprinkle the chicken bouillon granules, paprika, salt, and pepper on top. Stir everything around to coat the chicken in the flavorful seasonings. Let the chicken get a little golden as it cooks through but don’t overcook yet since it will continue cooking in the sauce later.

Step 3: Add Vegetables and Garlic

Once the chicken is nearly cooked, add the frozen assorted vegetables directly to the skillet. Stir to combine and let them cook for about 5 minutes until heated through and tender, bringing a welcome burst of color and texture to the dish. Add the finely chopped garlic last and stir for about 30 to 45 seconds—this short cook time keeps the garlic bright and fragrant without burning, perfectly complementing the other flavors.

Step 4: Make the Creamy Sauce

Pour in both the condensed cream of chicken soup and cream of mushroom soup, then add the milk. Stir everything thoroughly so that the sauce is consistent and creamy. Lower the heat to a gentle simmer and let the sauce thicken slightly. This creamy blend acts just like the sauce from your favorite pot pie, but much quicker and with a velvety smooth texture that clings to every bite.

Step 5: Combine Noodles and Serve

Finally, add the perfectly drained egg noodles back into the skillet with the sauce, chicken, and veggies. Fold gently but thoroughly to coat all the noodles with the luscious sauce. This is where the magic happens—every forkful delivers tender chicken, vibrant vegetables, and that classic creamy pot pie flavor, all in a comforting pasta dish.

How to Serve Quick Chicken Pot Pie Pasta

Garnishes

For a fresh pop of color and a touch of brightness, sprinkle chopped fresh parsley or green onions on top just before serving. A little grated Parmesan can add an extra savory note. If you like a bit of crunch, consider toasted breadcrumbs or crushed buttery crackers—this contrast elevates the creamy dish beautifully.

Side Dishes

This dish is hearty enough to stand alone, but pairing it with a crisp green salad dressed lightly with lemon vinaigrette balances the richness perfectly. Steamed green beans or roasted carrots are also great for adding some additional veggies and texture to your plate without overpowering the pot pie flavors.

Creative Ways to Present

For an inviting family-style presentation, serve the Quick Chicken Pot Pie Pasta in a large rustic bowl or casserole dish so everyone can help themselves. Alternatively, individual ramekins make this meal feel special and restaurant-worthy. You can even top each serving with a small puff pastry square for a playful nod to traditional pot pie crust.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, allow any leftovers to cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days and you’ll have a delicious, ready-made comfort meal awaiting you whenever hunger strikes again.

Freezing

If you want to keep this Quick Chicken Pot Pie Pasta on hand for longer, freezing is totally doable. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge for best results.

Reheating

To reheat, warm individual portions gently on the stove over low heat or in the microwave. Stir occasionally to redistribute the sauce and prevent drying out. Adding a splash of milk while reheating can help maintain that delightfully creamy texture.

FAQs

Can I use leftover cooked chicken for this recipe?

Absolutely! Using leftover cooked chicken can save time and still yield a rich flavor. Just add the chicken when combining the sauce and vegetables to warm it through.

Can I substitute fresh vegetables for frozen in the Quick Chicken Pot Pie Pasta?

Yes, fresh veggies like diced carrots, peas, and green beans work wonderfully. Adjust cooking times slightly to make sure the vegetables are tender but not mushy.

Is there a way to make this dish dairy-free?

You can use dairy-free cream of chicken and mushroom soup alternatives along with a plant-based milk like almond or oat milk to create a similar creamy texture without dairy.

What type of noodles works best in this pasta dish?

Egg noodles are traditional here because they’re tender and absorb the sauce well. However, any short pasta like rotini or penne can be a good substitute.

Can I add herbs or spices to customize the flavor?

Definitely! Fresh thyme or rosemary gives a lovely aromatic lift, while a pinch of cayenne pepper can add a subtle heat if you prefer a touch of spice.

Final Thoughts

This Quick Chicken Pot Pie Pasta is truly a comfort food winner that delivers everything you love about pot pie in a faster, fuss-free format. Whether you’re feeding a busy family or craving something satisfying and cozy on a chilly night, this recipe hits all the right notes. Give it a try—you’ll be amazed at how quickly it becomes a favorite in your dinner rotation!

Quick Chicken Pot Pie Pasta Recipe

★★★★★

4.7 from 30 reviews

Author: Marina
Total Time: 32 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A delicious and comforting Quick Chicken Pot Pie Pasta that combines tender chunks of chicken, sautéed vegetables, and a creamy mushroom and chicken soup sauce, served over perfectly cooked egg noodles. This easy one-pan meal is perfect for busy weeknights when you crave homestyle comfort food without the hassle.

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 it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
Add Vegetables and Garlic: When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.
Make the Creamy Sauce: Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
Combine Noodles and Serve: Add the drained egg noodles to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!

Notes

Use frozen mixed vegetables such as peas, carrots, and corn for best results.
Adjust seasoning with salt and pepper to taste before serving.
For a thicker sauce, simmer the mixture a little longer before adding the noodles.
Leftovers can be refrigerated for up to 3 days and reheated on the stove or in the microwave.
Substitute chicken bouillon granules with chicken broth if preferred.

Prep Time: 12 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: American