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This creamy chicken pot pie pasta brings together everything I love about classic comfort food but with the speed and ease of a one-pan pasta dinner It is the meal I turn to when I want the flavors of chicken pot pie without the fuss of rolling out pastry and my family devours it every time
The first time I whipped this up my kids thought I spent hours in the kitchen but all it took was one big pan and some pantry staples Now it is our rainy day go-to
Ingredients
- Boneless skinless chicken breasts: Adds lean protein and hold the flavors well Choose fresh chicken and dice evenly for quick cooking
- Egg noodles: Their wide shape holds onto the creamy sauce Look for sturdy egg noodles that will not fall apart
- Butter: Creates a rich base for sautéing the onions and adding flavor Use real butter for best taste
- Yellow onion: Gives depth and subtle sweetness A fresh firm onion is best
- Chicken bouillon powder: Adds a savory boost to the sauce Opt for a quality brand for depth not just saltiness
- Paprika: Brings color and warmth Try to use smoked or sweet paprika depending on your preference
- Salt and black pepper: Essential for seasoning Use fresh ground pepper and season to taste
- Cream of chicken soup: Gives that classic pot pie creaminess Go for low sodium if desired
- Cream of mushroom soup: Adds extra creaminess and depth Choose a brand with visible mushroom pieces
- Milk: Helps loosen the sauce and add silkiness Whole milk will give the richest texture
- Minced garlic: Gives a subtle kick and rounds out flavors Use fresh garlic if possible
- Frozen mixed vegetables: Brings color and an easy veggie boost Pick a blend with carrots peas and corn for the classic pot pie vibe
Instructions
- Boil the Egg Noodles:
- Cook your egg noodles in a large pot of salted water according to the package directions Stir occasionally so they do not stick Once tender drain and set them aside in a bowl to prevent overcooking
- Sauté the Aromatics:
- In a large deep skillet melt the butter over medium-high heat Add the diced onion and cook for 2 to 3 minutes You want the onion to soften and start turning translucent as this step will give your sauce a sweet aromatic base
- Cook the Chicken:
- Add the diced chicken breast right into the skillet Sprinkle in the chicken bouillon paprika salt and black pepper Stir everything together and let the chicken cook until it is mostly white on the surface and just barely pink inside Ensuring small even pieces helps them cook quickly and stay tender
- Add Vegetables and Garlic:
- Toss in the frozen mixed vegetables and let them cook for about 5 minutes stirring occasionally This allows the veggies to thaw and start softening Add the minced garlic last and sauté for just 30 seconds so it does not burn but still releases its flavor into the pan
- Make It Creamy:
- Reduce the heat to medium Pour in the cream of chicken soup cream of mushroom soup and the milk Gently mix everything until you have a smooth creamy sauce that covers the chicken and vegetables Let the mixture simmer for several minutes until heated through and thickened slightly
- Fold in the Noodles:
- Add the cooked egg noodles to your skillet Stir everything together until every noodle is coated in the creamy sauce and the chicken and vegetables are well distributed
- Serve Warm:
- Spoon the creamy chicken pot pie pasta into bowls and serve right away for the best texture and flavor It is perfect as it is or with a side of crusty bread
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I absolutely love how the egg noodles turn silky and catch every bit of the creamy sauce A favorite memory is my younger son swirling his noodles to make sure he got every last carrot and pea in his bite Sometimes we even top the bowls with a sprinkle of extra black pepper just before serving
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture This dish also freezes beautifully portion it out for quick work lunches or future dinners
Ingredient Substitutions
You can swap in cooked rotisserie chicken to save even more time If you do not have egg noodles try rotini or penne The veggie mix is flexible use whatever frozen blend suits your taste For a lighter dish use low-fat milk and reduced fat soups
Serving Suggestions
We love to serve this with a green salad for extra crunch A side of garlic bread or biscuit rounds out the meal On special nights I garnish with a sprinkle of fresh parsley
Cultural Context
Creamy chicken pot pie is a classic in American comfort food and this pasta version is my shortcut for getting those nostalgic flavors any night of the week The use of frozen veggies and canned soups reflects a tradition of practical home cooking that is both convenient and hearty
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This creamy chicken pot pie pasta is guaranteed to become your family’s comfort food favorite Enjoy cozy flavors on any night with barely any extra work
Frequently Asked Questions
- → How can I make the sauce extra creamy?
For extra creaminess, use whole milk or add a splash of heavy cream along with the soups when mixing the sauce.
- → Can I use different vegetables?
Yes, swap in fresh or different frozen vegetables like peas, carrots, or corn to suit your taste or what’s on hand.
- → What type of pasta works best?
Egg noodles are traditional, but rotini or penne also hold the creamy sauce well and make for a satisfying dish.
- → Is it possible to use leftover chicken?
Absolutely, shredded or diced cooked chicken can be stirred in with the soup and vegetables to save time.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave.