Description
Quick Chicken Pot Pie Pasta combines tender chunks of chicken with a creamy blend of mushroom and chicken soups, sautéed vegetables, and al dente egg noodles for a comforting, easy-to-make meal ready in just 30 minutes. This dish offers the classic flavors of chicken pot pie in a streamlined pasta form that’s perfect for busy weeknights.
Ingredients
Scale
Protein 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
Dairy and Pantry
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
Pasta
- 12 oz egg noodles
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and chopped garlic, sautéing until they become fragrant and translucent, about 2-3 minutes.
- Cook Chicken: Add the chicken chunks to the pot, seasoning with salt, pepper, and paprika. Cook until the chicken is browned on all sides and mostly cooked through, approximately 5-7 minutes.
- Add Vegetables: Stir in the frozen assorted vegetables. Cook together for about 5 minutes, allowing the vegetables to heat through and soften slightly while blending flavors.
- Prepare Sauce: Pour in the condensed cream of mushroom soup, condensed cream of chicken soup, and milk. Mix everything well to create a creamy sauce base and bring it to a gentle simmer.
- Cook Noodles: In a separate pot, boil egg noodles according to package instructions (typically 7-9 minutes) until al dente. Drain the noodles thoroughly.
- Combine Pasta and Sauce: Add the drained noodles to the sauce mixture in the large pot. Stir thoroughly to ensure the noodles are evenly coated with the creamy sauce and ingredients are well combined.
- Serve: Once everything is heated through and well mixed, serve the Quick Chicken Pot Pie Pasta warm as a hearty and comforting main dish.
Notes
- For extra flavor, consider adding fresh herbs like thyme or parsley during the sauté step.
- You can substitute frozen mixed vegetables with fresh ones, such as peas, carrots, and corn.
- Adjust seasoning to taste; some bouillon granules are saltier than others.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove or in the microwave.
- To make it dairy-free, substitute milk with a plant-based milk and use dairy-free butter alternatives.
