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–+ servings
Quick Chicken Pot Pie Pasta

Creamy Quick Chicken Pot Pie Pasta in One Delicious Pot

This Quick Chicken Pot Pie Pasta combines comforting flavors, tender chicken, and creamy sauce in a speedy one-pot meal perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz egg noodles Substitute with gluten-free pasta if needed.
For the Protein
  • 3 boneless, skinless chicken breasts (cut into chunks) Consider rotisserie chicken for a quicker option.
For the Sauce
  • 2 tbsp butter Opt for unsalted butter to control sodium.
  • 1 can condensed cream of mushroom soup Can swap with cream of chicken for variety.
  • 1 can condensed cream of chicken soup Try a vegan version if you'd like it meatless.
  • 1/2 cup milk Use whole milk for richness or almond milk for a dairy-free alternative.
For the Vegetables
  • 12 oz frozen vegetables Feel free to use fresh veggies for a pop of color and flavor.
  • 1/2 yellow onion (diced) Sub in a sweet onion for a milder taste.
  • 1 tbsp garlic (freshly minced) Garlic powder works in a pinch.
For Seasoning
  • Salt and black pepper Essential for enhancing overall taste; adjust to your liking.
  • 1 tbsp chicken bouillon Adds extra flavor; omit if you're using broth.
  • 1/2 tsp paprika Smoked paprika can elevate the depth even further.

Equipment

  • Large pot
  • skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the egg noodles and cook until al dente, about 6-8 minutes. Drain and set aside.
  2. In a large skillet, melt the butter over medium-high heat. Add the diced onion and sauté for about 2-4 minutes until translucent.
  3. Add the chicken chunks, seasoning with chicken bouillon, paprika, salt, and pepper. Cook for about 5-7 minutes until golden brown.
  4. Incorporate the frozen vegetables into the skillet, stirring and cooking for an additional 5 minutes.
  5. Add the minced garlic and stir for 30-45 seconds until fragrant.
  6. Pour in both cans of soup along with the milk, stirring to combine and simmer for 3-5 minutes.
  7. Add the drained noodles to the skillet and toss together until coated in the sauce. Heat through for another 2-3 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For a lighter sauce, keep it slightly thin as the noodles absorb liquid. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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