Chicken Pot Pie Pasta
If you’re a fan of cozy, comforting meals that come together in a pinch, then this Chicken Pot Pie Pasta is going to become your new favorite dish. It combines the classic flavors of chicken pot pie with the satisfying texture of pasta, making it a perfect weeknight dinner option. With tender chicken, creamy sauce, and colorful vegetables all tossed together with wide egg noodles, this recipe checks all the boxes for a hearty meal. Let’s dive into why this dish deserves a spot in your meal rotation.
Why This Recipe Belongs in Your Rotation
Chicken Pot Pie Pasta delivers all the warm, nostalgic flavors of traditional chicken pot pie but in a much simpler format. It’s a one-pot dish that not only saves time on cleanup but also allows you to enjoy the wholesome goodness of chicken and vegetables in creamy sauce. The best part? This recipe is incredibly versatile, allowing you to customize it with your favorite veggies or pasta shapes.
This dish is perfect for busy weeknights or even for meal prepping, ensuring you have delicious leftovers ready to go. Plus, with its creamy texture and savory taste, it’s bound to be a hit with the whole family.
What We’re Using
- 1 pound chicken breast, diced: The star protein that gives this dish its hearty flavor.
- 2 tablespoons unsalted butter: Adds richness and depth to the sauce.
- 1 cup diced onion: About a medium onion for that aromatic base.
- 2 teaspoons chicken bouillon powder: Enhances the chicken flavor in the dish.
- 1 teaspoon garlic powder: For an extra layer of flavor.
- 1 teaspoon paprika: Adds a subtle smokiness and color.
- 12 ounces frozen mixed vegetables: A medley of carrots, peas, and corn for convenience and nutrition.
- 2 (10.5-ounce) cans cream of chicken soup: The creamy base that brings everything together.
- 1 cup whole milk: To thin the sauce and add creaminess.
- Salt and pepper to taste: Essential for seasoning.
- 8 ounces wide egg noodles: The perfect pasta to soak up the creamy sauce.
Tools & Equipment Needed
- Large pot: For cooking the pasta and combining all the ingredients.
- Wooden spoon or spatula: To stir everything together smoothly.
- Cutting board and knife: For chopping the vegetables and chicken.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
From Start to Finish: Chicken Pot Pie Pasta
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside, but save a cup of the pasta water for later.
Step 2: Sauté the Chicken and Vegetables
In the same pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Next, stir in the diced chicken breast and cook until browned and cooked through, about 6-8 minutes.
Step 3: Add Seasonings
Once the chicken is cooked, sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to coat the chicken and onion with the seasonings, allowing the flavors to meld for a minute.
Step 4: Incorporate the Vegetables
Add the frozen mixed vegetables to the pot and stir until they are heated through, about 3-5 minutes.
Step 5: Make the Creamy Sauce
Pour in the two cans of cream of chicken soup and 1 cup of whole milk. Stir until everything is well combined and the sauce is smooth. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
Step 6: Combine with Pasta
Add the cooked egg noodles to the pot and gently toss everything together until the noodles are fully coated in the creamy sauce. Season with salt and pepper to taste, and let it simmer for an additional 2-3 minutes to heat everything through.
Step 7: Serve and Enjoy!
Serve the Chicken Pot Pie Pasta hot, garnished with a sprinkle of fresh herbs if you like. This dish is best enjoyed fresh but is just as delightful when reheated.
No-Store Runs Needed
One of the best things about this Chicken Pot Pie Pasta is that it utilizes ingredients you likely already have in your pantry and freezer. Here’s what makes it a no-fuss meal:
- Frozen mixed vegetables: No need for fresh produce; frozen works perfectly!
- Canned cream of chicken soup: A quick and easy base that saves time.
- Pasta: A pantry staple that can be swapped out for any type you have on hand.
- Chicken bouillon powder: A flavorful addition that eliminates the need for homemade stock.
Troubles You Can Avoid
When preparing Chicken Pot Pie Pasta, consider these tips to avoid common pitfalls:
- Don’t overcook the pasta: Aim for al dente, as it will continue to cook slightly in the sauce.
- Adjust seasoning: Always taste before serving; the amount of salt needed can vary based on your broth.
- Use a large enough pot: This dish expands as you add the noodles, so make sure your pot is spacious!
Save for Later: Storage Tips
If you have leftovers (which is likely since this recipe makes a generous batch), here’s how to store them:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the Chicken Pot Pie Pasta for up to 2 months. Reheat thoroughly before serving.
- Reheating: Add a splash of milk or broth when reheating to loosen the sauce if it thickens.
Chicken Pot Pie Pasta Q&A
Can I use other proteins in this recipe?
Absolutely! You can substitute the chicken with turkey, cooked sausage, or even a plant-based protein for a different twist.
What if I don’t have cream of chicken soup?
You can make a quick homemade version using heavy cream, chicken broth, and flour to thicken it, or substitute it with cream of mushroom soup for a different flavor.
Can I add more vegetables?
Definitely! Feel free to add any vegetables you like, such as broccoli, bell peppers, or even spinach, to boost the nutrition of the dish.
How can I make this recipe healthier?
To lighten it up, you can use whole wheat noodles, reduce the amount of butter, or use low-fat milk and soup alternatives.
More Recipes You’ll Love
Let’s Eat
This Chicken Pot Pie Pasta is not just a meal; it’s an experience that brings warmth and comfort to the table. With its creamy sauce, tender chicken, and vibrant vegetables, it embodies everything we love about home-cooked comfort food. So, gather your ingredients, follow the steps, and enjoy a delightful dish that feels like a warm hug in a bowl. Happy cooking!
Share on Pinterest
Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the wide egg noodles and cook according to the package instructions until al dente. Once cooked, drain and set aside, but save a cup of the pasta water for later.
- In the same pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Next, stir in the diced chicken breast and cook until browned and cooked through, about 6-8 minutes.
- Once the chicken is cooked, sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to coat the chicken and onion with the seasonings, allowing the flavors to meld for a minute.
- Add the frozen mixed vegetables to the pot and stir until they are heated through, about 3-5 minutes.
- Pour in the two cans of cream of chicken soup and 1 cup of whole milk. Stir until everything is well combined and the sauce is smooth. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Add the cooked egg noodles to the pot and gently toss everything together until the noodles are fully coated in the creamy sauce. Season with salt and pepper to taste, and let it simmer for an additional 2-3 minutes to heat everything through.
- Serve the Chicken Pot Pie Pasta hot, garnished with a sprinkle of fresh herbs if you like. This dish is best enjoyed fresh but is just as delightful when reheated.
Notes
- Don’t overcook the pasta; aim for al dente as it will continue to cook slightly in the sauce.
- Always taste before serving; the amount of salt needed can vary based on your broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
