Chicken Pot Pie Pasta Recipe

This Chicken Pot Pie Pasta transforms the classic comfort food into a quick, no-fuss weeknight dinner that’s ready in just 30 minutes. All the familiar flavors of a traditional chicken pot pie—tender chicken, savory vegetables, and creamy sauce—but served over pasta instead of hiding under a crust. It’s comfort food without the wait!

Why You’ll Love This Recipe

• Time-Saver: Forget about making pie crust or waiting for a pot pie to bake—this dish gives you all those comforting flavors in just half an hour.
• One-Pan Wonder: The entire dish (except boiling pasta) comes together in a single skillet, meaning fewer dishes and less cleanup.
• Family-Friendly: Picky eaters who might balk at vegetables will happily devour them when they’re coated in this creamy, flavorful sauce.
• Budget-Conscious: Using frozen vegetables and pantry staples makes this an economical meal that doesn’t sacrifice flavor.

this Recipe

Ingredients You’ll Need

• Chicken breast: The star protein that makes this dish hearty and satisfying. Cut into bite-sized pieces for quicker cooking and easier eating.
• Butter: Creates a rich base for sautéing and builds flavor from the very beginning.
• Onion: Provides aromatic depth and sweetness when cooked—don’t skip this foundation of flavor!
• Chicken bouillon powder: A shortcut to deep chicken flavor without having to simmer stock for hours.
• Garlic powder: Adds that essential savory note without the hassle of mincing fresh garlic.
• Paprika: Brings a subtle warmth and beautiful color to the dish.
• Frozen mixed vegetables: The ultimate convenience item—typically carrots, peas, corn, and green beans—providing color, nutrition, and texture.
• Cream of chicken soup: The secret to quick, velvety sauce that tastes like it took hours.
• Milk: Thins the sauce to the perfect consistency while adding richness.
• Egg noodles: Their broad, tender texture and ability to catch sauce make them perfect for this dish.

Variations

Protein Swaps

Try using leftover rotisserie chicken, turkey, or even ham instead of raw chicken breast. Just add it toward the end of cooking since it’s already cooked.

Veggie Options

Don’t feel limited by frozen mixed vegetables. Add mushrooms, fresh asparagus, or even some baby spinach for extra greens.

Creamy Upgrades

Stir in a quarter cup of cream cheese or a splash of heavy cream at the end for an extra luxurious sauce.

Herbal Touch

Fresh or dried thyme, rosemary, or sage can enhance the pot pie flavors even more.

How to Make Chicken Pot Pie Pasta

Step 1: Sauté the Base

Melt butter in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. This creates your flavor foundation.

Step 2: Cook the Chicken

Add the diced chicken breast to the pan along with chicken bouillon powder, garlic powder, and paprika. Cook until the chicken is seared on all sides and mostly cooked through, about 8-10 minutes, stirring frequently to ensure even cooking.

Step 3: Create the Sauce

Add the frozen mixed vegetables and cook until they’re thawed. Pour in the cream of chicken soup and milk, then season with salt and pepper to taste. Reduce the heat to low and let everything simmer for 8-10 minutes, allowing the flavors to meld and the chicken to finish cooking completely.

Step 4: Prepare the Pasta

While the sauce simmers, cook the egg noodles according to package directions until al dente. Remember that they’ll continue cooking slightly when added to the hot sauce.

Step 5: Combine and Serve

Once the sauce has thickened and the chicken is fully cooked, add the drained noodles to the skillet. Gently toss everything together until the noodles are evenly coated with the creamy sauce. Serve immediately with a sprinkle of fresh herbs if desired.

Pro Tips for Making the Recipe

• Don’t Overcook the Pasta: Cook the noodles just until al dente—they’ll absorb more sauce and continue cooking slightly when combined with the hot mixture.
• Season in Layers: Add a pinch of salt and pepper at each stage of cooking (with the onions, with the chicken, and in the final sauce) for the most developed flavor.
• Check Chicken Doneness: Cut into a larger piece before adding the pasta to ensure it’s cooked through—it should be white throughout with no pink.
• Sauce Consistency: If your sauce seems too thick, add a splash more milk. If it’s too thin, let it simmer a few minutes longer before adding the pasta.

How to Serve

Perfect Pairings

Serve this comforting pasta alongside a simple green salad dressed with vinaigrette to cut through the richness of the dish.

Bread Basket

Warm, crusty bread or soft dinner rolls are perfect for sopping up every last bit of that delicious sauce.

Garnish Ideas

A sprinkle of fresh chopped parsley or a few snipped chives adds color and a fresh flavor contrast that complements the creamy dish beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more of the sauce as it sits, so it may thicken considerably.

Freezing

This dish can be frozen for up to 2 months, though the pasta texture may change slightly upon thawing. Freeze in portion-sized containers for easy reheating.

Reheating

Warm leftovers gently in a covered skillet over medium-low heat, adding a splash of milk or chicken broth to revive the creamy sauce. Alternatively, microwave in short intervals, stirring between each, until heated through.

FAQs

Can I use different pasta shapes for this recipe?
Absolutely! While egg noodles are traditional for this dish, rotini, penne, or even farfalle work beautifully. The key is choosing a shape that will catch and hold the creamy sauce. Just adjust cooking times according to the package directions for your chosen pasta.

How can I make this dish a bit healthier?
Several easy swaps can lighten this dish: use low-fat milk instead of whole, opt for reduced-fat cream of chicken soup, increase the vegetable-to-pasta ratio, and consider using whole wheat pasta for added fiber. You can also use boneless, skinless chicken thighs for more flavor without adding significant calories.

My sauce is too thick/thin. How do I fix it?
If your sauce is too thick, gradually add more milk, a tablespoon at a time, until you reach your desired consistency. If it’s too thin, mix a tablespoon of cornstarch with a tablespoon of cold water, then stir this slurry into the simmering sauce and cook for another minute until it thickens.

Can I make this dish vegetarian?
Yes! Substitute the chicken with extra vegetables, mushrooms, or even chickpeas for protein. Use vegetable bouillon instead of chicken, and cream of mushroom or celery soup instead of cream of chicken. The result will be a delicious vegetarian pot pie pasta.

Final Thoughts

This Chicken Pot Pie Pasta brings together the best aspects of two comfort food classics—the familiar, heartwarming flavors of chicken pot pie and the satisfying simplicity of a pasta dish. It’s the perfect solution for busy weeknights when you’re craving something homey but don’t have time for fuss. Give this recipe a try the next time you need a dinner win that satisfies both adults and kids alike!

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