If you’re craving comfort food but short on time, Chicken Pot Pie Pasta is the perfect solution! This dish combines the cozy, creamy flavors of traditional pot pie with the simplicity of a pasta meal. Packed with tender chicken, mixed vegetables, and a delicious savory sauce, this recipe delivers all the comfort of traditional chicken pot pie in a fraction of the time.
Why You’ll Love Chicken Pot Pie Pasta
- Quick and Easy- Busy weeknights call for quick, easy recipes, and this dish can be ready to serve in just 30 minutes.
- Less Mess- Perfect for an easy weeknight meal, this dish keeps clean up to a minimum by only requiring a skillet and pot to get the job done.
- Hassle Free Comfort- This pasta pot pie brings all the same cozy flavors in a quicker, hassle free version of traditional crusted chicken pot pie.
- Family Favorite- The familiar comfort of a chicken pot pie in a creamy pasta form will have both kids and adults going in for seconds.
Ingredients
- Boneless Skinless Chicken Breasts
- Yellow Onion
- Minced Garlic
- Frozen Mixed Vegetables
- Cream of Mushroom
- Cream of Chicken
- Milk
- Butter
- Chicken Bouillon Powder
- Paprika
- Salt and Black Pepper
- Egg Noodles
How To Make Chicken Pot Pie Pasta
Cook the egg noodles per package instructions and set aside. In a large skillet over medium-high heat, add the butter. Once melted, add the diced onions and allow to cook for 2-4 minutes until they start to soften. Add diced chicken and season with chicken bouillon powder, paprika, salt and black pepper.
Once chicken is almost finished cooking, add in the mixed vegetables. Stir to combine everything and allow the vegetables to cook for around 5 minutes. Add in minced garlic and cook for an additional 30-45 seconds.
Add cream of chicken soup, cream of mushroom soup, and a splash of milk to the skillet. Stir to combine everything and reduce heat to low. Allow mixture to come to a simmer then turn off heat.
Add drained egg noodles to the skillet and stir to combine with mixture. Serve and enjoy.
Tip and Tricks for The BEST Chicken Pot Pie Pasta
- Use Fresh Veggies- If you have the extra time, using fresh vegetables versus frozen can improve the flavor profile of this easy pasta recipe.
- Al Dente Pasta- Be sure to cook the egg noodles per the package directions, until al dente, for optimal texture.
- Creamy Sauce- Using high quality milk products ensures that the creamy savory sauce is the star of the show.
- Let It Rest- Once you are finished cooking, allow the pasta to rest for a few minutes to thicken up before digging in.
Variations
- Vegetarian- Leave out the chicken meat and load up on your favorite vegetables like mushrooms, broccoli, or zucchini. You can even add some chickpeas or lentils for extra protein.
- Turkey Pot Pie- Have some leftover turkey in the fridge you need to use? Swap the chicken for leftover turkey for a delicious spin.
- Cheese Lovers- Add in a cup of your favorite shredded cheese to give this dish a cheesy spin.
- Dairy Free- You can substitute the milk for chicken stock or chicken broth to thin out the sauce, if you need a dairy free alternative.
- Spice It Up- If you enjoy things on the spicer side, add a few red pepper flakes to really turn up the heat.
- Extra Creamy- For an extra creamy sauce, substitute the milk for heavy cream or throw in half a block of cream cheese.
How To Store Leftovers
- Store any leftover Chicken Pot Pie Pasta in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
- To maintain the best texture, cool the pasta completely before sealing the container.
- Avoid freezing, unless you separate the cooked noodles from the sauce.
- Pasta becomes soggy when frozen, so its best to make fresh pasta when you get ready to reheat the sauce.
FAQ
- Can I use any pasta for this dish? Yes! You may use any type of pasta you like. However, hearty egg noodles gives this dish the classic chicken pot pie feel.
- Can I make this the day before? Yes! This pot pie reheats very well. For best results, slightly undercook the pasta, then reheat it with a splash of milk or broth to keep the sauce creamy.
- What should I serve as a side dish? I often serve this with a fresh salad or green beans.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Cheeseburger French Fry Casserole
Slow Cooker Mississippi Meatballs
Ingredients
- 3 boneless skinless chicken breasts diced
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 12 ounces frozen mixed vegetables
- 10.5 cream of mushroom
- 10.5 cream of chicken
- ½ cup milk
- 2 tablespoons butter
- 1 tablespoon chicken bouillon powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 12 ounces egg noodles
Instructions
- Cook the egg noodles per package instructions and set aside. In a large skillet over medium high heat, add the butter. Once melted, add the diced onions and allow to cook for 2-4 minutes until they start to soften. Add diced chicken and season with chicken bouillon powder, paprika, salt and black pepper.
- Once chicken is almost finished cooking, add in the mixed vegetables. Stir to combine everything and allow the vegetables to cook for around 5 minutes. Add in minced garlic and cook for an additional 30-45 seconds.
- Add cream of chicken, cream of mushroom, and milk to the skillet. Stir to combine everything and reduce heat to low. Allow mixture to come to a simmer then turn off heat.
- Add drained egg noodles to the skillet and stir to combine with mixture. Serve and enjoy.
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