Print

Creamy Chicken Pot Pie Pasta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Pot Pie Pasta is a cozy, one-skillet dinner that delivers all the comforting flavors of a traditional pot pie—without the crust or the oven. With tender chicken, creamy sauce, soft egg noodles, and hearty vegetables, this recipe is a quick, satisfying meal the whole family will love.

Ingredients

  • 2 boneless, skinless chicken breasts, diced
  • 8 oz egg noodles
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 cloves garlic, minced
  • 2 cups frozen mixed vegetables (carrots, peas, green beans)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk

Instructions

  1. Boil egg noodles in salted water until al dente. Drain and set aside.
  2. In a large skillet, melt butter and cook diced onion over medium-high heat until softened.
  3. Stir in diced chicken and season with bouillon powder, paprika, salt, and pepper. Cook until chicken is almost done.
  4. Add frozen vegetables and cook for 5 minutes. Stir in garlic and sauté until fragrant.
  5. Lower heat and add cream of chicken soup, cream of mushroom soup, and milk. Stir until smooth and creamy.
  6. Add cooked noodles to the skillet and toss to coat. Simmer for a few minutes until heated through.
  7. Garnish with fresh herbs like parsley, if desired, and serve warm.

Notes

  • Substitute rotisserie chicken or turkey for quicker prep.
  • Customize the veggies based on what’s in your fridge or freezer.
  • Swap in rotini or elbow macaroni if you don’t have egg noodles.
  • Stir in a splash of heavy cream or cream cheese for extra richness.
  • Add fresh thyme, rosemary, or parsley for an herby boost.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chicken-pot-pie-pasta/