Creamy Chicken Pot Pie Pasta

Creamy Chicken Pot Pie Pasta brings together the heartwarming essence of a traditional pot pie with the convenience of a quick one-skillet pasta dinner. I love how the silky, savory sauce hugs every curl of egg noodles, while tender chicken and mixed vegetables add the perfect bite of protein and texture. It’s a fuss-free way to enjoy all the familiar flavors of a classic comfort food—without ever turning on the oven.

Why You’ll Love This Recipe

• Quick and Easy: I can get this entire dish on the table in just 30 minutes, making it a dependable option after busy days.

• One Skillet, No Fuss: Minimal cleanup is one of my favorite things about this meal—everything happens in one large skillet.

• Family Favorite: This recipe hits all the right notes for kids and grownups alike. It’s creamy, cozy, and full of ingredients everyone enjoys.

• Customizable: I can easily tweak the vegetables or use leftover chicken, depending on what I have on hand.

• Comfort in Every Bite: The velvety sauce, tender chicken, and soft noodles give me all the nostalgic, pot pie feelings without the extra work of making a crust.

Ingredients

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

Boneless skinless chicken breasts
Egg noodles
Butter
Yellow onion
Chicken bouillon powder
Paprika
Salt and black pepper
Cream of chicken soup
Cream of mushroom soup
Milk
Minced garlic
Frozen mixed vegetables (carrots, peas, green beans)

Directions

Cook the noodles: I start by boiling egg noodles in salted water according to the package instructions. Once they’re cooked, I drain and set them aside so they don’t stick together.

Sauté the onion: In a large skillet, I melt butter over medium-high heat and add diced onion. I let it cook for about three minutes, stirring often until it softens and turns lightly golden.

Add chicken and seasonings: I stir in diced chicken breast, then season with bouillon powder, paprika, salt, and pepper. I cook the chicken for a few minutes until it’s mostly cooked through but still juicy.

Add vegetables and garlic: I pour in the frozen mixed vegetables and stir everything to combine. After about five minutes, I add minced garlic and let it cook just until fragrant.

Make the sauce: I reduce the heat to medium and pour in both cans of soup along with the milk. Stirring gently, I create a smooth, creamy sauce that picks up every bit of flavor from the pan.

Combine and finish: I return the cooked noodles to the skillet and toss everything together so each noodle is coated in sauce. After letting it heat through for a couple of minutes, it’s ready to serve.

Servings and timing

This recipe makes about 4 servings and takes 30 minutes total to prepare—10 minutes of prep time and 20 minutes to cook. It’s quick enough for a weeknight dinner but comforting enough to feel like a weekend treat.

Variations

• Switch the protein: I’ve swapped in leftover rotisserie chicken or even cooked turkey, and both work great.

• Use different veggies: I like to mix it up with corn, spinach, or diced bell peppers depending on what I have in the freezer.

• No egg noodles?: Rotini, fusilli, or even elbow macaroni also work nicely in this recipe.

• Extra creamy version: I sometimes stir in a splash of heavy cream or cream cheese for an even richer texture.

• Add herbs: Fresh thyme, rosemary, or parsley adds a pop of brightness that balances the richness.

Storage/Reheating

I let leftovers cool before storing them in an airtight container in the fridge. This dish stays good for up to 3 days. When reheating, I add a splash of milk to loosen the sauce and warm it gently on the stovetop or in the microwave. The noodles soak up the sauce, so that little bit of milk brings everything back to life.

FAQs

Can I make this ahead of time?

Yes, I often prep it earlier in the day and reheat when ready to serve. It holds up well and the flavors continue to develop.

Can I use canned vegetables instead of frozen?

Yes, I’ve used canned peas or carrots in a pinch. I just drain them well and add them later in the cooking process so they don’t get too soft.

What’s the best way to dice the chicken?

I pat the chicken dry before dicing—it helps get a better sear in the skillet and keeps it juicy on the inside.

Can I leave out the cream of mushroom soup?

Absolutely. I’ve made this using just cream of chicken soup and it still turns out creamy and flavorful.

How do I make it less salty?

I use low-sodium soup and bouillon powder, then season to taste at the end. It’s easy to control the saltiness that way.

Conclusion

Creamy Chicken Pot Pie Pasta is one of those cozy, satisfying dinners I turn to when I need something filling, fast, and family-approved. It brings together everything I love about chicken pot pie in a quicker, crust-free form that’s just right for any night of the week. With minimal effort and one pan, I get maximum comfort—and that’s always a win in my kitchen.

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