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Quick Chicken Pot Pie Pasta

All the comforting flavors of chicken pot pie with tender chicken, vegetables, and egg noodles in creamy sauce, ready in 40 minutes.
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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: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz egg noodles
  • 3 boneless, skinless chicken breasts cut into 1-inch chunks
  • 12 oz frozen mixed vegetables peas, carrots, corn, green beans
  • 1/2 yellow onion diced into 1/2-inch pieces
  • 2 tablespoons butter unsalted
  • 1 tablespoon garlic freshly minced
  • 1 tablespoon chicken bouillon granulated
  • 1/2 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup milk whole milk recommended

Equipment

  • Large pot for pasta
  • large skillet
  • wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until just al dente (about 8-10 minutes). Drain and set aside. Don't rinse - the starch helps sauce stick.
  2. While noodles cook, melt butter in a large skillet over medium-high heat. Add diced onion and sauté for 2-4 minutes until softened and translucent, stirring occasionally.
  3. Add chicken chunks to the skillet and season with chicken bouillon, paprika, salt, and black pepper. Stir to coat chicken evenly. Cook for 6-8 minutes, stirring occasionally, until chicken is mostly cooked through but still slightly pink in the center.
  4. Add frozen vegetables directly to the skillet (no need to thaw). Stir well and cook for about 5 minutes until vegetables are tender and heated through.
  5. Add minced garlic and cook for 30-45 seconds until fragrant. Watch closely to prevent burning.
  6. Add both cans of condensed soup and the milk. Stir until smooth and well combined. The soups will thin out as you mix in the milk.
  7. Reduce heat to low and let the mixture simmer gently for a few minutes until heated through and slightly thickened. Stir occasionally to prevent sticking. The sauce should coat the back of a spoon. Turn off heat.
  8. Add the drained egg noodles to the skillet. Stir well to coat noodles evenly with the creamy sauce. Use tongs if needed to make tossing easier.
  9. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits because noodles absorb moisture.
Reheating: Microwave individual portions on 50% power for 2-3 minutes, adding a splash of milk to loosen sauce. For stovetop, heat in a skillet over medium-low with a few tablespoons of milk or broth, stirring frequently for 5-7 minutes.
Freezing: Freeze individual portions for up to 2 months. Cool completely before freezing in freezer-safe containers. Thaw overnight in fridge before reheating. Texture may change slightly - noodles get softer.
Substitutions: Use rotisserie chicken (3 cups shredded) instead of raw chicken - add when you add the soups. Fresh vegetables work instead of frozen - use 2 cups total diced carrots, peas, corn, green beans. Different pasta shapes like penne, rotini, or shells work but egg noodles are best for pot pie flavor.
Variations: Add 1 tsp dried thyme or 1 tbsp fresh parsley for extra herb flavor. Top with baked puff pastry squares for a pot pie feel. Use two cans cream of chicken instead of one mushroom/one chicken. Add 1 cup shredded cheddar when adding noodles for cheesy version.
Lighter Version: Use reduced-fat condensed soups and skim milk.
Extra Creamy: Replace milk with half-and-half or add a few tablespoons of cream cheese with the soups.
Tips: Don't overcook noodles - they continue softening in hot sauce. Cut chicken into uniform 1-inch pieces for even cooking. Use low-sodium soups if watching salt. Save pasta water to thin sauce if needed.