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–+ servings
Quick Chicken Pot Pie Pasta

Cozy Up to Quick Chicken Pot Pie Pasta for Family Nights

Quick Chicken Pot Pie Pasta is a comforting and speedy meal perfect for family nights, combining tender pasta, chicken, and vibrant veggies.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 pound Chicken Breasts Can substitute with turkey or rotisserie chicken
  • 1 medium Onion Can substitute with shallots for a milder taste
  • 16 ounce Frozen Mixed Vegetables Fresh vegetables can be used based on availability
For the Pasta and Sauce
  • 12 ounce Egg Noodles Can substitute with gluten-free pasta
  • 10.5 ounce Condensed Cream of Chicken Soup Can swap with cream of mushroom or make a homemade version
  • 1 cup Milk Use plant-based milk for a dairy-free option
  • 2 tablespoons Butter Can substitute with olive oil
For Flavor Enhancements
  • 2 cloves Garlic Use fresh for best results
  • 1 teaspoon Chicken Bouillon Granules Can replace with low-sodium broth
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Dried Thyme Optional
  • 1 teaspoon Rosemary Optional
  • 1 tablespoon Parsley/Lemon Juice Fresh herbs can also be used

Equipment

  • large pot
  • Large deep skillet

Method
 

Step-by-Step Instructions
  1. In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain noodles and set aside.
  2. Heat a large deep skillet over medium heat and melt 2 tablespoons of butter. Add diced onion and sauté for 2-4 minutes until translucent.
  3. Add diced chicken breasts, seasoning with chicken bouillon, paprika, salt, and pepper. Cook for 5-7 minutes until the chicken is cooked through.
  4. Stir in frozen mixed vegetables and let cook for 5 minutes until warmed through.
  5. Add minced garlic and cook for 30-45 seconds until fragrant.
  6. Reduce heat and mix in condensed cream of chicken soup and 1 cup of milk. Simmer for 5 minutes, stirring occasionally.
  7. Add drained egg noodles to the skillet and gently fold into the sauce mixture, ensuring every noodle is coated.
  8. Spoon Chicken Pot Pie Pasta into bowls and garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 4 days, add a splash of milk when reheating to restore creaminess.

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