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–+ servings
Chicken Pot Pie Pasta

Comforting Chicken Pot Pie Pasta for Busy Weeknights

This Chicken Pot Pie Pasta combines the warmth of a classic dish with quick preparation, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Egg Noodles substitute with gluten-free noodles if needed
For the Sauce
  • 2 tbsp Butter or olive oil for a dairy-free option
  • 1 can Condensed Cream of Chicken Soup or homemade cream sauce for a healthier twist
  • 1 can Condensed Cream of Mushroom Soup increase chicken soup quantity for more flavor
  • 1 cup Milk almond or oat milk are dairy-free alternatives
For the Vegetables
  • 2 cups Frozen Mixed Vegetables fresh vegetables can replace if available
  • 1 medium Onion or shallots for milder flavor
  • 2 cloves Garlic minced
For the Protein
  • 1 lb Chicken Breasts or rotisserie chicken for quicker prep
  • 1 tbsp Chicken Bouillon Granules or vegetable bouillon for vegetarian option
For Seasoning
  • 1 tsp Paprika smoked paprika for extra flavor
  • 0.5 tsp Ground Black Pepper to taste
  • 1 tsp Salt to taste

Equipment

  • Large pot
  • Skillet

Method
 

Step-by-Step Instructions for Chicken Pot Pie Pasta
  1. Start by bringing a large pot of salted water to a rapid boil over high heat. Add the egg noodles and cook until al dente, about 7-9 minutes. Drain and set aside.
  2. In a spacious skillet, melt 2 tablespoons of butter over medium-high heat; add the diced onion and sauté for 2-4 minutes until translucent.
  3. Add the diced chicken breasts, chicken bouillon, paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is no longer pink.
  4. Pour in the frozen mixed vegetables and stir to combine. Cook for an additional 5 minutes.
  5. Stir in the minced garlic and cook for another 30-45 seconds.
  6. Add the cream of chicken and mushroom soups, along with 1 cup of milk. Stir until smooth and simmer for 3-5 minutes.
  7. Gently fold the drained egg noodles into the skillet until evenly coated.
  8. Serve the Chicken Pot Pie Pasta hot, garnished with fresh herbs or extra pepper if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 720mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Freezing portions for up to 2 months is recommended, adding a splash of milk when reheating to restore creaminess.

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