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Quick Chicken Pot Pie Pasta

Tender chicken, mixed vegetables, and egg noodles in a rich creamy sauce for an easy one-pot comfort dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless, skinless chicken breasts cut into 1-inch chunks
  • 12 oz frozen mixed vegetables
  • 1/2 yellow onion diced
  • 2 tbsp butter
  • 1 tbsp freshly minced garlic
  • 1 tbsp chicken bouillon granules
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk whole milk recommended
  • 12 oz egg noodles

Equipment

  • Large pot for pasta
  • 12-inch skillet or large sauté pan
  • colander
  • wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to package directions, about 8-10 minutes. Drain and set aside.
  2. In a large 12-inch skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until soft and translucent.
  3. Add chicken chunks to the skillet and spread in a single layer. Sprinkle with chicken bouillon granules, paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is mostly cooked through and no longer pink on the outside.
  4. Stir in the frozen mixed vegetables and cook for about 5 minutes until tender. Add the minced garlic and sauté for 30-45 seconds until fragrant.
  5. Reduce heat to low. Stir in both cans of condensed soup and the milk. Simmer for 3-4 minutes, stirring to create a smooth, creamy sauce.
  6. Add the cooked egg noodles to the skillet and fold everything together gently, ensuring the pasta is fully coated in the creamy sauce. If sauce is too thick, add a splash of milk or chicken broth.
  7. Serve hot and enjoy.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Pasta will thicken as it sits. Add milk or chicken broth when reheating to restore creamy consistency. Can be frozen for up to 2 months; thaw overnight and reheat with extra liquid. Time-Saving: Use 3 cups shredded rotisserie chicken instead of raw chicken breasts. Add with vegetables to save 10 minutes. Substitutions: Use all cream of chicken or all cream of mushroom soup if you don't have both. Fresh vegetables (carrots, celery, green beans) can replace frozen—add with onions and cook 5-7 minutes before adding chicken. Boneless chicken thighs can replace breasts. Variations: Add 1 cup shredded cheddar or Gruyère cheese for a cheesier version. Stir in fresh parsley, thyme, or chives before serving. Use penne or rigatoni if you don't have egg noodles. Add cream cheese or sour cream for extra richness. Pro Tip: Don't overcook chicken initially—it continues cooking in the sauce and stays more tender.