Chicken Pot Pie Pasta

Chicken Pot Pie Pasta is a delightful dish that brings together the warmth and comfort of traditional chicken pot pie with the easy, quick-cooking nature of pasta. It combines tender chicken, mixed vegetables, and creamy sauces with egg noodles to create a one-pan wonder that is perfect for any night of the week. This recipe makes it simple to enjoy the classic flavors of chicken pot pie without the fuss of a pie crust. You will have a delicious and filling meal that everyone at the table will love.

WHY YOU WILL LOVE THIS RECIPE

This Chicken Pot Pie Pasta recipe is not only easy to prepare, but it is also full of rich flavors that appeal to both kids and adults alike. The creamy sauce coats the noodles and provides a comforting texture that pairs well with the tender chicken and colorful vegetables. It is a one-pot meal, meaning fewer dishes to clean, making it ideal for busy weeknights or easy family dinners. Plus, it is versatile; you can customize it with your favorite vegetables or seasonings.

HOW TO MAKE Chicken Pot Pie Pasta

Making Chicken Pot Pie Pasta is a straightforward process that anyone can follow. Each step is simple, ensuring you can whip up this comforting dish in no time. Just gather your ingredients, follow the steps, and enjoy a warm plate of deliciousness.

EQUIPMENT NEEDED

Before you start cooking, make sure you have the following equipment:

• Large skillet or frying pan
• Cooking pot for boiling noodles
• Measuring cups and spoons
• Cutting board
• Knife
• Wooden spoon or spatula
• Colander for draining noodles

Ingredients You’ll Need

• 3 boneless, skinless chicken breasts, diced
• ½ yellow onion, diced
• 1 tablespoon minced garlic
• 12 oz frozen mixed vegetables
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• ½ cup milk
• 2 tablespoons butter
• 1 tablespoon chicken bouillon powder
• ½ teaspoon paprika
• Salt & black pepper, to taste
• 12 oz egg noodles

STEP-BY-STEP INSTRUCTIONS

1. Prepare the noodles. Start by cooking the egg noodles according to the package directions. Once cooked, drain the noodles and set them aside for later.
2. Melt the butter. In a large skillet over medium-high heat, melt the butter. This will give flavor to the dish and help to cook the vegetables.
3. Cook the onion. Add the diced onion to the melted butter. Sauté for about 2 to 4 minutes until the onion becomes soft and translucent.
4. Add the chicken. Next, toss in the diced chicken. Sprinkle it with chicken bouillon powder, paprika, salt, and black pepper. Stir and cook the chicken until it is mostly cooked through.
5. Incorporate the vegetables. Add the frozen mixed vegetables to the skillet. Cook for about 5 minutes until the vegetables are tender and heated.
6. Add garlic. Stir in the minced garlic and sauté for an additional 30 to 45 seconds until fragrant.
7. Mix in the soups and milk. Pour in both cans of soup and the milk. Stir everything together until well combined.
8. Simmer the mixture. Reduce the heat to low and let the mixture gently simmer. This allows the flavors to meld and the dish to become creamy.
9. Combine with noodles. Add the drained egg noodles to the skillet. Mix everything well until the noodles are coated with the creamy mixture.
10. Serve hot. Scoop onto plates and dig into this ultra-comforting, one-pan meal. Enjoy every bite!

 

HOW TO SERVE Chicken Pot Pie Pasta

Chicken Pot Pie Pasta is best served hot right after it’s made. Scoop generous portions onto plates and consider adding a sprinkle of fresh parsley or a dash of paprika on top for extra flavor. It pairs well with a side salad or some crusty bread to soak up any leftover sauce.

STORAGE & FREEZING: Chicken Pot Pie Pasta

If you have leftovers, you can store Chicken Pot Pie Pasta in an airtight container in the refrigerator. It will last up to 3 days. To reheat, simply warm it on the stovetop or in the microwave until heated through. You can also freeze the dish if you want to save it for later. Place it in a freezer-safe container for up to 2 months. To thaw, leave it in the refrigerator overnight before reheating.

SERVING SUGGESTIONS

To complement Chicken Pot Pie Pasta, consider serving it with:

• A light green salad with a tangy vinaigrette
• Steamed broccoli or green beans
• Garlic bread or biscuits
• Freshly grated Parmesan cheese on top

VARIATIONS

There are many ways to customize Chicken Pot Pie Pasta to suit your taste:

• Different proteins. Swap out chicken for turkey, shrimp, or even cooked sausage for a different flavor.
• Vegetable swaps. Use your choice of frozen or fresh vegetables, like peas, carrots, corn, or bell peppers.
• Vegan option. Substitute the chicken with chickpeas or tofu, use vegetable broth instead of bouillon, and try coconut cream in place of the soups and milk.
• Herbs and spices. Add your favorite herbs like thyme, rosemary, or dill for additional depth of flavor.

FAQs

1. Can I use rotisserie chicken? Yes! Using rotisserie chicken is a great time saver. Just shred or dice it and add it to the skillet in place of uncooked chicken.
2. Is this recipe gluten-free? To make this recipe gluten-free, use gluten-free pasta and ensure that the soups you choose are also gluten-free.
3. How long can I store leftovers? Cooked Chicken Pot Pie Pasta can stay in the fridge for up to 3 days. Freezing is also an option for longer storage.
4. Can I make this ahead of time? Yes, you can prepare the ingredients and combine everything before you are ready to cook. Just store it in the fridge and cook it when you are ready!

MAKE-AHEAD TIPS FOR Chicken Pot Pie Pasta

To make preparation even easier, consider these make-ahead tips:

• Chop your vegetables. Cut the onion and any fresh vegetables you’d like to use the day before.
• Cook the chicken early. You can cook the chicken in advance and store it in the fridge until you are ready to make the dish.
• Pre-assemble the base. Combine the soups and milk ahead of time to save a few minutes during cooking.

With these make-ahead tips, you can enjoy Chicken Pot Pie Pasta anytime with minimal fuss!

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