If you are looking for a comforting, satisfying dish that combines the familiar flavors of a classic chicken pot pie with the ease and speed of a pasta dinner, you absolutely have to try this Quick Chicken Pot Pie Pasta. This recipe takes all the creamy, savory goodness of chicken pot pie and transforms it into a luscious, saucy noodle dish that feels like a warm hug on a plate. It’s an effortless weeknight wonder that delivers on taste, texture, and heartiness without any fuss or complicated steps. Get ready to fall in love with every creamy, tender bite of this Quick Chicken Pot Pie Pasta!

Quick Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe is straightforward and accessible, but every single one plays an important role in building flavor, texture, and that irresistible creamy comfort you’ll expect from this dish.

Chicken breasts (3 boneless, skinless): The star protein that provides tender, juicy chunks for the pasta.
Yellow onion (½, diced): Adds sweetness and depth of flavor when sautéed.
Garlic (1 tbsp, finely chopped): Brings a fragrant kick that elevates the savory profile.
Frozen assorted vegetables (12 oz): A colorful medley for texture, nutrients, and a classic pot pie vibe.
Butter (2 tbsp): For sautéing and adding richness to the base.
Chicken bouillon granules (1 tbsp): Intensifies the savory, chicken flavor without extra broth prep.
Paprika (½ tsp): Delivers a gentle smoky warmth and appealing color.
Salt and ground black pepper: Essential seasonings to balance and highlight all flavors.
Condensed cream of mushroom soup (10.5 oz can): Offers creamy earthiness and smooth texture.
Condensed cream of chicken soup (10.5 oz can): Brings creamy, savory richness that’s pure comfort food.
Milk (½ cup): Lightens the sauce and helps create the perfect velvety consistency.
Egg noodles (12 oz): The ideal pasta choice for coating in the luscious sauce.

How to Make Quick Chicken Pot Pie Pasta

Step 1: Cook the Egg Noodles

First things first, get your egg noodles going in a large pot of salted boiling water. Cooking them just until al dente means they’ll stay perfectly tender without turning mushy when they later mingle with the creamy sauce.

Step 2: Sauté Onion and Season Chicken

While the noodles are cooking, melt butter in a large skillet and sauté the diced yellow onion until softly translucent, filling your kitchen with a sweet aroma. Toss in the chicken chunks and season them generously with chicken bouillon granules, paprika, salt, and pepper. This step is where the chicken starts soaking up all those cozy, savory flavors that make this dish so irresistible.

Step 3: Add Vegetables and Garlic

Once the chicken is nearly cooked through, stir in the frozen assorted vegetables so they can thaw and soften, adding vibrant color and a refreshing contrast to the creamy sauce. Adding the garlic at this point ensures it releases its flavorful fragrance without burning, giving just the right hint of pungency that complements the other ingredients perfectly.

Step 4: Make the Creamy Sauce

This is where the magic really happens: pour in the condensed cream of chicken and cream of mushroom soups along with milk. Stir everything to combine, then lower the heat and let it gently simmer until the sauce thickens slightly and wraps the chicken and vegetables in smooth, rich creaminess.

Step 5: Combine Noodles and Serve

Finally, add your perfectly cooked egg noodles back to the skillet with the creamy chicken and veggie mixture. Stir thoroughly to make sure every noodle is luxuriously coated in that dreamy sauce. Serve it up hot, and prepare for a hearty, comforting meal that’s unbelievably simple and tasty.

How to Serve Quick Chicken Pot Pie Pasta

Garnishes

For an extra pop of freshness and visual appeal, sprinkle freshly chopped parsley or thyme leaves over the pasta just before serving. A little grated Parmesan cheese can also add a lovely salty finish that complements the creamy sauce beautifully.

Side Dishes

Since Quick Chicken Pot Pie Pasta is already rich and filling, it pairs wonderfully with light, crisp sides. Consider serving it alongside a simple green salad with a tangy vinaigrette or roasted Brussels sprouts for a perfect balance of textures and flavors.

Creative Ways to Present

If you want to impress guests or add some fun, serve this dish in individual oven-safe ramekins and top with a thin layer of puff pastry or biscuit dough. Baking briefly until golden will create a playful twist on both pasta and pot pie traditions in a single dish.

Make Ahead and Storage

Storing Leftovers

Leftover Quick Chicken Pot Pie Pasta keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious next-day lunch or dinner option.

Freezing

You can freeze this dish, too. Transfer cooled portions into freezer-safe containers or bags and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally, or in the microwave in short bursts. Add a splash of milk or broth if the sauce has thickened too much to keep the creamy consistency you love.

FAQs

Can I use rotisserie chicken instead of fresh chicken breasts?

Absolutely! Using rotisserie chicken can save you time. Just shred it and add it after the vegetables have cooked to heat through gently in the sauce.

Is there a way to make this recipe gluten-free?

Yes, swap out the egg noodles for gluten-free pasta. Also, ensure your condensed soups and bouillon are labeled gluten-free to keep the dish safe for gluten-sensitive diets.

Can I add other vegetables to this pasta?

Definitely. Feel free to mix in peas, carrots, or corn alongside or instead of the frozen veggie medley. Fresh or frozen works fine as long as you adjust cooking time accordingly.

What type of milk works best in the sauce?

Whole milk gives the richest flavor and creaminess, but you can use 2% or even a non-dairy milk like oat milk for a lighter or dairy-free option. Just avoid very thin plant-based milks which may affect thickness.

How spicy is this dish?

This recipe is mild and comforting in flavor. If you like a bit of heat, adding a pinch of cayenne pepper or a dash of hot sauce is an excellent way to give it a little kick.

Final Thoughts

Quick Chicken Pot Pie Pasta is one of those rare dishes that feels like a big warm hug yet comes together so fast it’s perfect for busy weeknights. Its creamy sauce, tender chicken, and vibrant vegetables all meld beautifully with the noodles to create a homey meal everyone will crave. I hope you enjoy making and sharing this recipe as much as I do—it’s a true favorite that’s bound to become a staple in your kitchen!

Quick Chicken Pot Pie Pasta Recipe

★★★★★

5.1 from 15 reviews

Author: Olivia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

A comforting and quick Chicken Pot Pie Pasta recipe combining tender chicken, mixed vegetables, and a creamy sauce tossed with egg noodles, perfect for a hearty weeknight meal.

Instructions

Cook the Egg Noodles: 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.
Sauté Onion and Season Chicken: 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.
Add Vegetables and 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, to prevent burning and maximize flavor.
Make the Creamy Sauce: 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 and slightly thickened. Turn off the heat.
Combine Noodles and Serve: Add the drained egg noodles 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!

Notes

Use any frozen mixed vegetables of your choice for variety.
Adjust seasoning with salt and pepper to taste.
For a dairy-free version, substitute soups and milk with suitable alternatives.
Chicken bouillon granules can be replaced with chicken stock or broth for different flavor profiles.
Keep an eye on the garlic while cooking to avoid burning and bitterness.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American