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Chicken Pot Pie Pasta is a quick and easy twist on the classic comfort food. This one-pan recipe includes all the creamy, hearty flavors of a traditional chicken pot pie but swaps the pie crust for tender noodles. It’s a simple, fuss-free meal ready in just 30 minutes!
Reasons You’ll Love This Recipe
- Warm & Comforting: This easy pasta recipe has all the cozy classic chicken pot pie taste with noodles instead of crust.
- One-Pan Convenience: Other than boiling the noodles, everything cooks in one pan, making cleanup a breeze.
- Quick and Easy: Ready in no time, without the effort of making a crust. Perfect for busy weeknights!
Family Favorite
The delicious, rich flavors are familiar and satisfying for all ages. This is one of those meals that everyone at the table will enjoy! Your kids will not only love it, but they can help you prepare it! I always feel good teaching my kids to cook something they can easily make that’s somewhat healthy.
Ingredients for Chicken Pot Pie Pasta
Simple, delicious chicken pot pie pasta only uses a few simple ingredients to give you a warm, comfort meal in just 30 minutes.
How to Make Chicken Pot Pie Pasta
Making this chicken pot pie pasta recipe is incredibly easy! With just a few simple steps and ingredients you probably have on hand, you can have a crowd-pleasing dinner on the table in no time. Here’s how:
- Sauté the Onion: Melt the butter in a large skillet over medium-high heat. Add the onion, and cook until the onion is tender, about 3-4 minutes.
- Cook Chicken: Add the diced chicken breasts to the pan with the bullion, garlic powder, and paprika. Cook the chicken, stirring frequently, until the chicken is seared on all sides and mostly cooked through, about 8-10 minutes.
- Veggies: Add in the mixed vegetables and cook until the vegetables are thawed, then pour in the cream of chicken soup, milk, and salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 8-10 minutes. The chicken should finish cooking.
- Noodles: Cook the noodles according to the package directions. Once the sauce is finished and the chicken is cooked, add the al dente noodles to the pan and toss to coat. Serve fresh with additional seasonings.
Chicken Pot Pie Pasta Tips and Variations
This chicken pot pie pasta recipe is an absolute must-try! Check out the alternative ingredients and ways to serve to make it your own!
- Want to use Fresh Veggies? To use fresh produce instead of frozen, finely chop about 1/2 onion, three large carrots, and two large celery stalks, and pre-cook until slightly softened. When you get to step 3, add the softened vegetables with about 1/2 cup peas and 1/2 cup corn.
- Make it a meal! Enjoy this pasta dish as a complete meal on its own, or pair it with extra veggies or a salad on the side. I often serve it with parmesan Brussels sprouts or roasted asparagus.
- Want to make a more traditional pot pie? Try my slow cooker chicken pot pie or my absolutely perfect classic chicken pot pie! This chicken pot pie casserole is always a hit, too!
Crockpot Instructions:
Crockpot Instructions: Follow the first two steps, then add the cooked onions and chicken to a crockpot with the vegetables, soup cans, milk, salt, and pepper. Mix and cook on LOW for 3-4 hours. Cook the noodles according to the package directions. When the chicken is cooked, add the noodles to the crockpot and stir to coat.
How to Store Leftovers
Here’s how to store your leftover chicken pot pie pasta so you can heat it up for a quick lunch the next day.
- In the Refrigerator: Store leftover chicken pot pie pasta in the fridge for up to 3 days in an airtight container.
- In the Freezer: I don’t recommend freezing this dish. Serve it fresh or store it in the fridge. If you want to freeze it, I would suggest freezing the sauce separately and cooking fresh noodles when you thaw the sauce.
More Delicious Pasta Recipes
If you love this chicken pot pie pasta, you will definitely enjoy my family’s other favorite chicken and pasta recipes! Here are a few to try next.
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Chicken Pot Pie Pasta
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons unsalted butter
- 1 cup diced onion, about ½ medium onion
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 12 ounces frozen mixed vegetables
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- Salt and pepper to taste
- 8 ounces wide egg noodles
Instructions
- Melt the 2 tablespoons unsalted butter in a large skillet over medium-high heat, add the 1 cup diced onion, and cook until the onion is tender, about 3-4 minutes.
- Add the 1 pound chicken breast, to the pan with the 2 teaspoons chicken bouillon powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Cook the chicken, stirring frequently until it is seared on all sides and mostly cooked through, about 8-10 minutes.
- Add in the 12 ounces frozen mixed vegetables and cook until the vegetables are thawed, then pour in the 2 (10.5-ounce) cans cream of chicken soup, 1 cup whole milk, and Salt and pepper to taste. Reduce the heat to low and simmer the sauce for about 8-10 minutes, the chicken should finish cooking.
- Cook the 8 ounces wide egg noodles according to the package directions while the sauce is being made. Once the sauce is finished and the chicken is cooked, add the noodles to the pan and toss to coat.
- Serve fresh with additional seasonings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
