When busy weeknights leave little room for complex cooking, this Quick Chicken Pot Pie Pasta swoops in as a lifesaver. Imagine the aroma of garlic mingling with savory chicken and buttery noodles, creating an irresistible, creamy dish that elevates the humble pasta to new heights. Inspired by the classic comfort of chicken pot pie, this one-pot meal cleverly streamlines the process—no pastry required!
I discovered this recipe during a particularly hectic evening, and it quickly became a household favorite. Not only does it come together in just 30-45 minutes, but it also gives you the freedom to toss in whatever frozen veggies you have on hand. Perfect for those moments when your fridge feels a little bare! Whether you’re feeding a hungry family or just yourself, this hearty dish promises both satisfaction and versatility, making dinner a breeze. So grab a skillet, and let’s unwind with a bowl of creamy goodness that warms the soul!
Why is Quick Chicken Pot Pie Pasta a Must-Try?
Comforting, creamy goodness: This recipe captures the essence of traditional chicken pot pie while simplifying the process into a one-pot meal.
Time-saving delight: Ready in just 30-45 minutes, it’s the perfect solution for busy weeknights.
Versatile ingredients: Use whatever frozen vegetables you have on hand, making it adaptable to your pantry.
Family-friendly appeal: Kids and adults alike will savor every bite of this rich, flavorful dish.
For more crowd-pleasing meals, check out our guide on one-pot wonders.
Quick Chicken Pot Pie Pasta Ingredients
For the Pasta:
- Egg Noodles – The heartiness of egg noodles complements the creamy sauce splendidly; feel free to substitute with any pasta type, adjusting cooking times as needed.
For the Creamy Sauce:
- Butter – Adds richness, enhancing the overall flavor; for a lighter option, consider olive oil.
- Condensed Cream of Mushroom Soup – Forms the base of the creamy sauce; cream of celery can be an excellent alternative too.
- Condensed Cream of Chicken Soup – Provides an extra layer of creaminess and flavor; alternative cream soups can also work if you have them on hand.
- Milk – Adds extra creaminess; for a richer texture, use half-and-half instead.
For the Chicken and Veggies:
- Chicken Breasts – The primary protein for the dish; rotisserie chicken is a quick-fix substitute for saving time.
- Frozen Vegetables – Adds color and nutrition; any mixed variety works, so feel free to use seasonal picks.
- Yellow Onion – Provides a savory base flavor; shallots or green onions can be used for a milder taste.
- Garlic – Introduces aromatic depth; granulated garlic can be a quick alternative if needed.
For Seasoning:
- Salt and Black Pepper – Essential for bringing out the flavors; adjust to taste, and consider garlic salt for an extra punch.
- Chicken Bouillon – Intensifies the chicken flavor; chicken stock or broth can be used as a flavorful substitute.
- Paprika – Adds warmth and a hint of color; smoked paprika can elevate the dish with a different smoky dimension.
This hearty Quick Chicken Pot Pie Pasta comes together in a single pot, making it an incredibly convenient and rewarding meal for any night of the week!
How to Make Quick Chicken Pot Pie Pasta
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Prepare Pasta: Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, usually about 6-8 minutes. Drain and set aside.
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Sauté Onions: In a large skillet, melt the butter over medium-high heat. Add the diced yellow onion and sauté until softened, about 2-4 minutes.
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Cook Chicken: Add the chicken breasts to the pan, seasoning with chicken bouillon, paprika, salt, and pepper. Cook until the chicken is nearly cooked through, around 5-7 minutes.
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Add Vegetables: Stir in the frozen vegetables and cook for about 5 minutes, until heated through and vibrant.
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Incorporate Garlic: Add the minced garlic to the pan and sauté for 30-45 seconds until fragrant, letting the aroma fill your kitchen.
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Create Sauce: Mix both the condensed cream of mushroom and cream of chicken soups into the skillet, then pour in the milk. Lower the heat and simmer until the sauce thickens slightly, about 5 minutes.
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Combine: Gently fold in the drained egg noodles until fully coated in the creamy sauce, ensuring every bite is deliciously rich.
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Serve: Dish out the pasta while hot, enjoying the comforting and hearty meal that feels like a warm hug!
Optional: Garnish with fresh herbs like parsley or thyme for a burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Quick Chicken Pot Pie Pasta?
Elevate your meal with delightful pairings that balance and complement the creamy goodness of your pasta dish.
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Garlic Bread: This warm, buttery bread is perfect for soaking up the creamy sauce, adding a crunchy contrast.
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Fresh Green Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette provides a refreshing contrast and bright flavors.
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Steamed Broccoli: Its slight bitterness and crunchy texture make it a healthy and vibrant side that rounds out the meal beautifully.
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Creamy Mashed Potatoes: For all the comfort food lovers, this classic side enhances the richness, making each bite a pure delight.
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Roasted Carrots: Adding a touch of sweetness and color to your plate, their caramelized edges complement the savory pasta perfectly.
Equipped with these delightful pairings, you’ll create a wholesome and satisfying dining experience that your loved ones will cherish!
How to Store and Freeze Quick Chicken Pot Pie Pasta
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure to let it cool before sealing to maintain freshness.
Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. To avoid freezer burn, remove as much air as possible.
Reheating: When reheating, add a splash of milk or broth to loosen the sauce as it may thicken in the fridge or freezer. Heat on the stovetop or microwave until warmed through.
Room Temperature: Avoid leaving the Quick Chicken Pot Pie Pasta out for more than 2 hours to prevent bacterial growth.
Make Ahead Options
These Quick Chicken Pot Pie Pasta instructions are perfect for meal prep enthusiasts! You can chop your onions and vegetables and even cook the chicken up to 3 days in advance. Store them separately in airtight containers in the refrigerator to maintain freshness. Additionally, you can prepare the creamy sauce (just mix the soups and milk) and refrigerate it overnight for quick assembly. When you’re ready to enjoy the dish, simply reheat the chicken and vegetables in the skillet, incorporate the sauce, and add the cooked pasta. This save-a-step approach allows you to enjoy a comforting meal with minimal effort, giving you more time for what matters most.
Quick Chicken Pot Pie Pasta Variations
Dive into the delicious world of customization! This comforting dish is perfect for personalizing to your taste buds.
- Vegetarian Delight: Swap out the chicken for hearty mushrooms and use vegetable broth for a satisfying meatless option that still feels rich and creamy.
- Cheesy Twist: Stir in a handful of shredded cheddar cheese right before serving for an extra creamy and cheesy flavor burst.
- Spicy Kick: Add a teaspoon of red pepper flakes or a dash of hot sauce for a delightful heat that elevates your meal to new heights.
- Creamy Herb Infusion: Enhance the sauce by mixing in fresh herbs such as thyme or rosemary for an aromatic flair that brightens the dish.
- Seasonal Veggie Swap: Use fresh seasonal vegetables like asparagus or zucchini instead of mixed frozen veggies for a garden-fresh taste.
- Grain Alternative: Trade egg noodles for whole wheat or quinoa for a healthier twist while maintaining heartiness in your dish.
- Gourmet Flair: Incorporate a splash of white wine into the sauce while simmering for a hint of sophistication and complexity in flavor.
- Nut-Free Option: For those sensitive to nuts, ensure that your cream soups are nut-free. You can make a simple homemade white sauce with flour and butter as a base.
With these variations, your Quick Chicken Pot Pie Pasta can transform to fit any occasion or palate!
Expert Tips for Quick Chicken Pot Pie Pasta
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Use a Large Skillet: A 12-14 inch skillet is ideal to ensure all ingredients fit comfortably as you sauté and mix the pasta.
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Watch the Sauce Consistency: Aim for a sauce that coats the back of a spoon; if it’s too thick, add a splash of milk.
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Season Gradually: Taste as you go! Start with the suggested seasonings, then adjust according to your preference to elevate the flavors of your Quick Chicken Pot Pie Pasta.
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Save Time with Pre-Cooked Chicken: For a quicker meal, use leftover rotisserie chicken or pre-cooked chicken strips.
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Mix and Match Veggies: Don’t hesitate to substitute or mix frozen vegetables based on what’s in your freezer or what’s in season!
Quick Chicken Pot Pie Pasta Recipe FAQs
What type of frozen vegetables work best for this recipe?
Absolutely! You can use any mixed frozen vegetables you have on hand. I recommend a blend that includes peas, carrots, and corn for color and flavor. Seasonal options, like green beans or broccoli, can also be fantastic.
How should I store leftovers of Quick Chicken Pot Pie Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure it cools completely before sealing, as this helps maintain freshness and prevents condensation buildup.
Can I freeze Quick Chicken Pot Pie Pasta?
Yes, you can freeze this dish! Portion it into airtight containers or freezer bags, making sure to remove as much air as possible. It will last for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop, adding a splash of milk or broth to loosen the sauce.
What can I do if my sauce is too thick?
No worries! If your sauce turns out thicker than you’d like, just add a little milk or chicken broth and stir it in over low heat. This will help you achieve that creamy consistency you desire. Remember, cooking is all about adjustments—so feel free to modify to your preference!
Are there any dietary considerations for this recipe?
This Quick Chicken Pot Pie Pasta contains chicken and dairy, making it unsuitable for strict vegetarians and those with lactose intolerance. For a meat-free alternative, simply omit the chicken and replace the cream soups with vegan options. You can use vegetable broth and coconut milk for creaminess without the dairy!
Can I use a different type of pasta instead of egg noodles?
Very much! You can substitute egg noodles with any pasta of your choice, like rotini or penne. Just be sure to adjust the cooking time based on the type of pasta you’re using to ensure it’s cooked to al dente perfection!
Cozy Up with Quick Chicken Pot Pie Pasta in One Pot
Ingredients
Equipment
Method
- Prepare Pasta: Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, about 6-8 minutes. Drain and set aside.
- Sauté Onions: In a large skillet, melt the butter over medium-high heat. Add the diced yellow onion and sauté until softened, about 2-4 minutes.
- Cook Chicken: Add the chicken breasts to the pan, seasoning with chicken bouillon, paprika, salt, and pepper. Cook until the chicken is nearly cooked through, around 5-7 minutes.
- Add Vegetables: Stir in the frozen vegetables and cook for about 5 minutes until heated through.
- Incorporate Garlic: Add the minced garlic to the pan and sauté for 30-45 seconds until fragrant.
- Create Sauce: Mix both the condensed cream of mushroom and cream of chicken soups into the skillet, then pour in the milk. Lower the heat and simmer until the sauce thickens slightly, about 5 minutes.
- Combine: Gently fold in the drained egg noodles until fully coated in the creamy sauce.
- Serve: Dish out the pasta while hot, optionally garnishing with fresh herbs.
