Finding a comforting dinner that pleases the whole family on busy weeknights can feel impossible. Between work, school, and everything in between, cooking something hearty from scratch isn’t always realistic. That’s where this Chicken Pot Pie Pasta comes in — it’s creamy, cozy, and loaded with all the comforting flavors of a traditional chicken pot pie, but without the crust or the fuss.
Made in one pot and ready in under an hour, this dish is perfect for busy nights or when you need a meal that uses up leftover chicken and vegetables. It’s warm, satisfying, and guaranteed to bring everyone to the table.
Why You’ll Love This Recipe
✅ Quick and easy: Ready in 30–45 minutes from start to finish.
✅ One-pot meal: Less cleanup, more relaxing after dinner.
✅ All the flavor, none of the pastry: Creamy, hearty, and full of pot pie goodness.
✅ Kid-friendly: Creamy pasta and tender chicken make it a family favorite.
✅ Flexible ingredients: Great for using up what’s in your fridge or freezer.
Ingredients
For the Chicken and Vegetables
- 3 boneless, skinless chicken breasts (cut into 1-inch chunks)
- 12 oz frozen mixed vegetables (or any combo of carrots, peas, corn, celery)
- ½ yellow onion, diced
- 2 tbsp butter
- 1 tbsp garlic, minced
- 1 tbsp chicken bouillon granules (or 1 cube, crushed)
- ½ tsp paprika
- Salt and pepper, to taste
For the Creamy Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk (or half-and-half for extra richness)
For Serving
- 12 oz egg noodles (or your favorite short pasta)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook egg noodles until just al dente according to package directions. Drain and set aside.
Step 2: Sauté the Chicken and Onions
In a large 12-inch skillet or deep sauté pan, melt butter over medium-high heat. Add the diced onion and cook for 2–3 minutes until softened.
Add chicken chunks, bouillon, paprika, salt, and pepper. Cook until the chicken is browned and mostly cooked through.
Step 3: Add the Vegetables and Garlic
Add frozen vegetables to the skillet and stir to combine. Cook for 5 minutes until heated through, then add the minced garlic and cook for another 30–45 seconds until fragrant.
Step 4: Make the Creamy Sauce
Reduce heat to medium. Stir in cream of chicken soup, cream of mushroom soup, and milk. Mix well until combined. Simmer gently for 3–5 minutes until the sauce thickens slightly—it should coat the back of a spoon.
Step 5: Combine and Serve
Add the cooked noodles to the skillet and toss until well coated in the creamy sauce. Adjust seasoning with salt and pepper to taste.
Serve warm and enjoy this cozy bowl of comfort!
Substitution Ideas
- Chicken: Use thighs for extra flavor, or swap in rotisserie chicken for convenience.
- Pasta: Penne, rotini, or shells work great if you’re out of egg noodles.
- Vegetables: Use whatever’s on hand—fresh, frozen, or even leftover roasted veggies.
- Dairy: Substitute milk with cream for richness or chicken broth for a lighter touch.
- Seasoning: Add dried thyme, rosemary, or a bay leaf for classic pot pie flavor.
Storage & Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze for up to 3 months.
- Reheat: Add a splash of milk or broth before warming on the stove or in the microwave to restore creaminess.
Expert Tips
- Use a large skillet (12–14 inches) or a Dutch oven so everything fits comfortably.
- Keep the sauce slightly loose before adding noodles—the pasta will absorb liquid as it sits.
- Brighten the flavor with a squeeze of lemon juice or a sprinkle of parsley before serving.
Nutrition (Estimated, per recipe)
- Calories: 2100–2300 total
- Protein: 120–135g
- Fat: 60–75g
- Carbs: 240–270g
The Comfort of a Pot Pie, Simplified
This Chicken Pot Pie Pasta is everything you love about classic comfort food—creamy sauce, tender chicken, and hearty veggies—without the time-consuming crust. Whether it’s a weeknight dinner or a cozy meal prep dish, it’s sure to become a family favorite in no time.