Quick Chicken Pot Pie Pasta brings all that cozy comfort you crave without the hassle of making pastry or waiting for a casserole to bake. This one-pot wonder transforms classic pot pie into a creamy pasta dinner ready in about 35 minutes.
I remember the first time I made this recipe on a particularly chaotic Tuesday evening. My kids were hangry, I was exhausted, and the thought of rolling out pie dough made me want to order pizza. That’s when I realized I could capture those same flavors in a pasta dish instead. The result was this creamy, satisfying meal that’s become our reliable weeknight dinner. The best part? Everything cooks in one pot, which means minimal cleanup when you’re already running on empty. The tender chicken, colorful vegetables, and silky sauce coating every noodle creates that same warm, nostalgic feeling of traditional pot pie.
Table of Contents
Ingredients for Quick Chicken Pot Pie Pasta
I’ve tested this recipe dozens of times, and I’ve learned which ingredients make the biggest difference. My preference is using chicken thighs instead of breasts because they stay juicier, though either works beautifully. The frozen vegetable blend is a real time-saver, and I always keep a few bags in my freezer for nights like these.
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 yellow onion, diced
- 1 tablespoon finely chopped garlic
- 12 ounces frozen mixed vegetables (I recommend the peas, carrots, and corn blend)
- 2 tablespoons butter
- 1 tablespoon chicken bouillon granules (I usually opt for low-sodium)
- 1/2 teaspoon paprika
- Salt and ground black pepper, to taste
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of chicken soup (Pro tip: Campbell’s works consistently well)
- 1/2 cup whole milk (In my experience, whole milk creates the creamiest sauce)
- 12 ounces egg noodles (My go-to is wide egg noodles, but any short pasta works)
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can work efficiently and have everything ready to go. Pro tip: You can cook the pasta while preparing the chicken to save time.
Step 1: Bring a large pot of salted water to a rolling boil. Add your egg noodles and cook according to package directions until just al dente, about 8-10 minutes for wide noodles. Before draining, reserve 1 cup of pasta water, then drain well and set aside. Cooking them slightly underdone prevents mushy noodles later.
Step 2: While the pasta cooks, heat butter in a large skillet over medium-high heat until melted and foaming. Add diced onion and sauté for 2-3 minutes until translucent and softened. Add chicken chunks, then sprinkle with bouillon granules, paprika, salt, and pepper. Stir well to coat every piece evenly.
Step 3: Cook chicken for 5-6 minutes, stirring occasionally, until no longer pink in the center. Add frozen vegetables and cook for another 3-4 minutes until heated through but still slightly crisp. Stir in garlic and cook for 30-45 seconds until fragrant but not browned.
Step 4: Reduce heat to medium-low. Pour in both condensed soups and milk, stirring until completely smooth and combined. Let the sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. If it gets too thick, add reserved pasta water a tablespoon at a time.
Step 5: Add drained noodles to the creamy chicken mixture and toss everything together until the pasta is completely coated in sauce. Remove from heat and let sit for 2 minutes to allow flavors to meld before serving hot.
Perfect Pairings for Quick Chicken Pot Pie Pasta
This hearty pasta deserves sides that complement its rich, creamy nature without overwhelming your plate.
Flaky Buttermilk Biscuits: Golden, buttery biscuits provide the perfect vessel for soaking up extra sauce while adding that traditional pot pie element everyone loves.
Crisp Garden Salad: A simple mix of romaine, cherry tomatoes, and cucumber with light vinaigrette cuts through the richness and adds fresh crunch to balance the creamy pasta. If you’re looking for more veggie-forward options, try pairing this with Chicken with Mixed Vegetable Stir Fry for extra nutrition.
Roasted Brussels Sprouts: Caramelized sprouts with a hint of char bring a slightly bitter, nutty contrast that elevates the entire meal and sneaks in extra vegetables.
Garlic Bread: Warm, crusty bread brushed with garlic butter turns this into an even more indulgent comfort food feast perfect for cold evenings. For another creamy pasta option with garlic bread, check out Creamy Garlic Parmesan Chicken Pasta.
Steamed Green Beans: Simple blanched beans with a squeeze of lemon add color, nutrition, and a clean flavor that doesn’t compete with the main dish.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so I recommend adding a splash of milk or chicken broth when reheating to restore that creamy consistency.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or warm the entire batch in a covered skillet over medium-low heat. Pro tip: Add a tablespoon of butter while reheating for extra richness and to prevent the pasta from drying out.
This dish also freezes beautifully for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. You can easily customize it by swapping proteins or using whatever vegetables you have on hand, making it a versatile recipe you’ll return to again and again. For more one-pot comfort meals, try Creamy Smothered Chicken and Rice or Chicken Sausage and Broccoli Orzo.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Shred about 3 cups of rotisserie chicken and add it during the last few minutes just to warm through. This cuts your prep time significantly and works perfectly for this recipe.
What if I don’t have cream soups on hand?
Make a quick substitute by whisking together 1 cup chicken broth, 1/2 cup heavy cream, and 2 tablespoons flour. Cook until thickened, then proceed with the recipe as written.
Can I make this dairy-free?
Yes! Use dairy-free butter, coconut milk or unsweetened almond milk in place of regular milk, and look for dairy-free cream soup alternatives. The texture will be slightly different but still delicious.
Quick Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add egg noodles and cook according to package directions until just al dente, about 8-10 minutes for wide noodles. Before draining, reserve 1 cup of pasta water, then drain well and set aside.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until translucent and softened.
- Add chicken chunks to the skillet and season with bouillon granules, paprika, salt, and pepper. Stir well to coat chicken evenly with seasonings.
- Cook chicken for 5-6 minutes, stirring occasionally, until no longer pink in the center. Add frozen vegetables and cook for another 3-4 minutes until heated through but still slightly crisp.
- Stir in chopped garlic and cook for 30-45 seconds until fragrant but not browned.
- Reduce heat to medium-low. Pour in both condensed soups and milk, stirring until completely smooth and combined. Let sauce simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. If too thick, add reserved pasta water a tablespoon at a time.
- Add drained noodles to the creamy chicken mixture and toss everything together until pasta is completely coated in sauce. Remove from heat and let sit for 2 minutes before serving hot.
Notes
