Quick Chicken Pot Pie Pasta

Finding a comforting dinner that pleases the whole family on busy weeknights can feel like an impossible task. After all, satisfying meals are hard to come by when you’re juggling work deadlines, school pickup, and everything else life throws your way, and it gets even trickier when you’re trying to use up leftovers in the fridge.

Thankfully, this chicken pot pie pasta hits all the right notes: it’s cozy and filling, comes together in one pot, and easily adapts to whatever vegetables you have sitting in your crisper drawer.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this recipe since they’re easy to dice and cook evenly throughout the pasta. If you want to save some money, chicken thighs work just as well and actually stay more tender during cooking – just make sure to remove the skin and bones first. You can even use rotisserie chicken if you’re short on time; just shred it up and add it toward the end of cooking so it doesn’t get tough. Fresh or frozen chicken both work fine, but if you’re using frozen, make sure it’s completely thawed before you start dicing.

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Options for Substitutions

This comforting pasta dish is pretty forgiving when it comes to swaps:

• Chicken breasts: You can easily use chicken thighs instead – they’ll stay more tender and add extra flavor. Rotisserie chicken works great too, just add it at the end to warm through.
• Egg noodles: Any short pasta like penne, shells, or rotini will work perfectly. Just cook according to package directions and adjust cooking liquid if needed.
• Cream soups: If you don’t have both cream soups, you can use two cans of either one. For a lighter version, try cream of celery or make your own with butter, flour, and chicken broth.
• Frozen mixed vegetables: Fresh vegetables work fine – just add them earlier in the cooking process. Carrots, peas, celery, and corn are classic choices, but use whatever you have on hand.
• Milk: Heavy cream will make it richer, while chicken broth will lighten it up. Half-and-half is a nice middle ground.
• Chicken bouillon powder: A bouillon cube (crushed) or chicken base works just as well. You can also skip it if your cream soups are already well-seasoned.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken pot pie pasta is overcooking the chicken, which turns it dry and tough – dice your chicken into uniform pieces and cook just until no longer pink, about 6-7 minutes over medium heat.

Another common error is adding the frozen vegetables too early, causing them to become mushy and lose their texture, so wait until the last 3-4 minutes of cooking to stir them in.

Don’t forget to cook your egg noodles just shy of al dente since they’ll continue cooking when mixed with the hot creamy sauce, and always reserve a cup of pasta water before draining in case you need to thin out the sauce.

For the creamiest results, remove the pan from heat before stirring in the milk to prevent the sauce from breaking or curdling.

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What to Serve With Chicken Pot Pie Pasta?

This hearty chicken pot pie pasta is pretty much a complete meal on its own, but I love serving it with some warm, buttery biscuits or dinner rolls for extra comfort food vibes. A simple side salad with mixed greens and a light vinaigrette helps cut through all that creamy goodness and adds a fresh contrast to the rich flavors. If you want to keep things cozy, some garlic bread works great too – perfect for scooping up any leftover sauce from your bowl. For a lighter option, steamed broccoli or green beans make nice additions that won’t compete with the main dish.

Storage Instructions

Refrigerate: This creamy chicken pot pie pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep or enjoying leftovers throughout the week.

Freeze: You can freeze portions of this pasta in freezer-safe containers for up to 3 months. I like to freeze it in individual serving sizes so I can just grab one when I need a quick dinner. Just make sure it’s completely cooled before freezing.

Reheat: When reheating from the fridge, add a splash of milk or chicken broth to help loosen up the sauce since it tends to thicken when cold. Heat it gently on the stove over medium-low heat, stirring frequently, or microwave in 30-second intervals until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 120-135 g
• Fat: 60-75 g
• Carbohydrates: 240-270 g

Ingredients

For the chicken 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
• 2 tbsp butter
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• Salt and ground black pepper, as needed

For the creamy sauce:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk

For serving:

• 12 oz egg noodles

Step 1: Cook the Egg Noodles

• 12 oz egg noodles
• salt and ground black pepper, as needed

Bring a large pot of salted water to a boil.

Add the egg noodles and cook according to the package instructions until just al dente.

Drain and set aside until ready to use.

Step 2: Sauté Onion and Season Chicken

• 2 tbsp butter
• 1/2 yellow onion, diced
• 3 boneless, skinless chicken breasts, cut into chunks
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• salt and ground black pepper, as needed

In a large skillet over medium-high heat, melt the butter.

Add the diced onion and sauté for 2-4 minutes until it begins to soften.

Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper.

Stir well to coat the chicken with the seasonings.

Step 3: Add Vegetables and Garlic

• 12 oz frozen assorted vegetables
• 1 tbsp finely chopped garlic

When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet.

Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender.

Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant.

I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.

Step 4: Make the Creamy Sauce

• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk

Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables.

Stir until everything is fully combined, then reduce the heat to low.

Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through.

Turn off the heat once it has thickened slightly.

Step 5: Combine Noodles and Serve

• cooked egg noodles (from Step 1)

Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture.

Stir well to combine, ensuring the noodles are fully coated in the sauce.

Serve hot and enjoy!

Quick Chicken Pot Pie Pasta

Delicious Quick Chicken Pot Pie Pasta recipe with step-by-step instructions.

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Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 2200 kcal

Ingredients

  

For the chicken 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
• 2 tbsp butter
• 1 tbsp chicken bouillon granules
• 1/2 tsp paprika
• salt and ground black pepper, as needed

For the creamy sauce:

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup milk

For serving:

• 12 oz egg noodles

Instructions

 

• Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside until ready to use.
• In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften. Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
• When the chicken is almost cooked through, add the frozen assorted vegetables to the skillet. Stir well to combine and let cook for about 5 minutes, allowing the vegetables to heat through and become tender. Add the chopped garlic and continue to stir and cook for 30-45 seconds, just until the garlic becomes fragrant. I like to add the garlic at this stage to prevent it from burning and to maximize its flavor.
• Add the condensed cream of chicken soup, condensed cream of mushroom soup, and milk to the skillet with the chicken and vegetables. Stir until everything is fully combined, then reduce the heat to low. Allow the mixture to come to a gentle simmer and cook for a few minutes until heated through. Turn off the heat once it has thickened slightly.
• Add the drained egg noodles (from Step 1) to the skillet with the creamy chicken and vegetable mixture. Stir well to combine, ensuring the noodles are fully coated in the sauce. Serve hot and enjoy!