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.
Ingredients
Scale
For the 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
For the 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 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
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: chicken pot pie pasta, creamy chicken pasta, quick chicken dinner, easy weeknight meal, comfort food pasta
