Chicken Pot Pie Pasta is a comforting dish that combines the classic flavors of chicken pot pie with the heartiness of pasta. It’s a one-pot meal that’s easy to make and sure to satisfy your whole family. This recipe mixes tender chicken, savory vegetables, and creamy sauce, all tossed with egg noodles for a delightful twist on a beloved favorite.
Why Make This Recipe
You should make Chicken Pot Pie Pasta because it’s simple, delicious, and perfect for busy weeknights. It takes less time than making a traditional pot pie, but it still delivers all the comforting flavors you love. Plus, you only need one skillet, making cleanup a breeze. This dish is also great for using up leftover chicken or veggies!
How to Make Chicken Pot Pie Pasta
Making Chicken Pot Pie Pasta is straightforward and quick. Here’s how you do it:
Ingredients:
- 1 pound chicken breast, diced
- 2 tablespoons unsalted butter
- 1 cup diced onion (about ½ medium onion)
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- ½ 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
Directions:
- Melt the 2 tablespoons of 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.
- Add the 1 pound of 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.
- Stir in the 12 ounces of frozen mixed vegetables and cook until the vegetables are thawed. Then, pour in the 2 (10.5-ounce) cans of cream of chicken soup, 1 cup of whole milk, and season with salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 8-10 minutes until the chicken is fully cooked.
- In the meantime, cook the 8 ounces of wide egg noodles according to the package directions. Once the sauce is finished and the chicken is cooked, add the noodles to the pan and toss to coat everything well.
- Serve fresh with additional seasonings, if desired.
How to Serve Chicken Pot Pie Pasta
Serve Chicken Pot Pie Pasta warm in bowls. You can add some freshly cracked pepper or chopped parsley on top for extra flavor. This dish pairs well with a simple side salad or some crusty bread to soak up the creamy sauce.
How to Store Chicken Pot Pie Pasta
To store Chicken Pot Pie Pasta, let it cool completely. Then transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze it, place it in a freezer-safe container, and it will last for up to 3 months. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Chicken Pot Pie Pasta
- For extra flavor, you can sauté some garlic with the onion.
- If you like a little crunch, add some crushed crackers or breadcrumbs on top before serving.
- You can substitute cooked rotisserie chicken for the diced chicken to save time.
- Feel free to experiment with different vegetables or herbs to suit your taste!
Variation
You can easily make a creamy mushroom version by adding sliced mushrooms and reducing the amount of mixed vegetables. Alternatively, use a different type of cream soup, such as cream of celery, for a different flavor profile.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes! You can use fresh vegetables, but they may require longer cooking times to become tender.
2. Can I make this dish ahead of time?
Yes, you can prepare the dish ahead of time and store it in the refrigerator. Just reheat it before serving.
3. Is it possible to make Chicken Pot Pie Pasta gluten-free?
Absolutely! Use gluten-free pasta and ensure your cream of chicken soup is gluten-free as well.
Chicken Pot Pie Pasta
Ingredients
Main Ingredients
- 1 pound chicken breast, diced Substitute with cooked rotisserie chicken for quicker preparation.
- 2 tablespoons unsalted butter
- 1 cup diced onion (about ½ medium onion) For extra flavor, sauté some garlic with the onion.
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 12 ounces frozen mixed vegetables Can substitute with fresh vegetables.
- 2 cans (10.5 ounces each) cream of chicken soup Alternative soups can be used for different flavors.
- 1 cup whole milk
- to taste Salt and pepper
- 8 ounces wide egg noodles Use gluten-free pasta for a gluten-free option.
Instructions
Preparation
- Melt the unsalted butter in a large skillet over medium-high heat.
- Add the diced onion and cook until tender, about 3-4 minutes.
- Add the diced chicken breast, chicken bouillon powder, garlic powder, and paprika. Cook until the chicken is seared and mostly cooked through, about 8-10 minutes.
- Stir in the frozen mixed vegetables and cook until thawed.
- Pour in the cream of chicken soup and whole milk. Season with salt and pepper, reduce heat to low, and simmer for about 8-10 minutes until the chicken is fully cooked.
- Meanwhile, cook the wide egg noodles according to package directions.
- Once the sauce is finished and chicken is cooked, add the noodles to the pan and toss to coat.
Serving
- Serve warm in bowls with additional seasonings or toppings, such as cracked pepper or chopped parsley.
