Creamy Chicken Pot Pie Pasta

Why You’ll Love This Recipe

I love this recipe because it’s hearty, creamy, and ready in just 30 minutes. It gives me that creamy chicken pot pie taste I crave, but in pasta form—much quicker and easier than making a pie. The combination of chicken bouillon, garlic, and cream soups creates a rich, flavorful sauce that clings perfectly to the noodles. It’s family-friendly, filling, and perfect for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ Pasta and Meat

• 3 boneless, skinless chicken breasts, diced

• 12 oz egg noodles

→ Dairy and Base Ingredients

• 2 tablespoons butter

• ½ yellow onion, diced

• 1 tablespoon chicken bouillon powder

• ½ teaspoon paprika

• Salt and black pepper, to taste

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of mushroom soup

• ½ cup milk

• 1 tablespoon minced garlic

→ Vegetables

• 12 oz frozen mixed vegetables

Directions

1. I start by boiling the egg noodles in a large pot according to the package directions. Once cooked, I drain them and set them aside.

2. In a large skillet, I melt the butter over medium-high heat and sauté the diced onion for 2–3 minutes until softened.

3. I add the diced chicken breast to the skillet, season it with chicken bouillon, paprika, salt, and black pepper, and cook until the chicken is nearly done.

4. I stir in the frozen mixed vegetables and let them cook for about 5 minutes. Then I add the minced garlic and sauté for 30 seconds more.

5. Lowering the heat to medium, I stir in both cans of soup and the milk, mixing until everything is smooth and creamy. I let it simmer gently until hot.

6. Finally, I add the cooked egg noodles and stir until they’re fully coated in the sauce and everything is combined.

7. I serve it hot in bowls for a comforting, hearty meal.

Servings and timing

This recipe makes 6 servings. It takes just 5 minutes to prep, 25 minutes to cook, and is ready in a total of 30 minutes. It’s the kind of meal I turn to when I need something quick, comforting, and filling.

Variations

Sometimes I use rotisserie chicken to save time, or I substitute turkey if I have leftovers from the holidays. When I want a bit of crunch, I top each serving with crushed butter crackers or a sprinkle of toasted breadcrumbs. For a flavor twist, I stir in a splash of white wine or a bit of Dijon mustard to the sauce. And for a lighter version, I use low-fat cream soups and milk.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I add a splash of milk or broth and warm it in a skillet over low heat until creamy and hot. The microwave works too—just stir halfway through heating for even results. This dish doesn’t freeze well due to the cream base and noodles, but it’s so easy to make fresh that I usually don’t need to freeze it.

FAQs

Can I use another type of pasta?

Yes, I’ve made it with rotini, penne, and even elbow macaroni. I just adjust the cooking time based on the pasta I choose.

Do I have to use both cream of chicken and mushroom soup?

No, I’ve used two cans of cream of chicken before and it still turned out great. Cream of celery also works well if I want a different flavor.

Can I use fresh vegetables instead of frozen?

Definitely. I sauté chopped carrots, peas, and green beans in the skillet before adding the chicken. I just give them extra time to soften.

Is it okay to use pre-cooked chicken?

Yes, pre-cooked or leftover chicken works well. I just add it after the vegetables and skip the step of cooking it from raw.

How can I make it lighter?

I use low-sodium soups, reduced-fat milk, and less butter when I want to lighten it up. It still turns out creamy and delicious.

Conclusion

This Creamy Chicken Pot Pie Pasta is comfort food made fast. I love how it brings the richness of a pot pie into an easy, one-pan meal that’s both family-friendly and filling. With tender chicken, creamy sauce, and soft noodles in every bite, it’s the kind of dinner that makes everyone at the table happy—and keeps them coming back for seconds.

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