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Chicken pot pie pasta in a white bowl with creamy sauce, tender chicken chunks, and mixed vegetables over egg noodles

Chicken Pot Pie Pasta

A cozy one-skillet dinner with tender chicken chunks, frozen mixed vegetables, creamy condensed soup sauce, and hearty egg noodles. All the comfort of chicken pot pie without the crust or baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 367
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts cut into 1-inch chunks
  • 12 oz frozen mixed vegetables peas, carrots, corn, green beans
  • 1/2 yellow onion diced into 1/2-inch pieces
  • 2 tbsp butter
  • 1 tbsp freshly minced garlic
  • 1 tbsp chicken bouillon granules
  • 1/2 tsp paprika
  • salt and black pepper to taste
  • 1 can condensed cream of chicken soup do not dilute
  • 1 can condensed cream of mushroom soup do not dilute
  • 1/2 cup whole milk
  • 12 oz egg noodles

Equipment

  • Large skillet
  • Large pot for boiling noodles
  • Instant-read thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente according to package instructions. Drain and set aside.
  2. In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2 to 4 minutes until softened. Add the chicken chunks and season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat.
  3. When the chicken is almost cooked through, add the frozen mixed vegetables. Stir to combine and cook for about 5 minutes until the vegetables are tender and the chicken reaches 165 degrees F. Add the minced garlic and cook for 30 to 45 seconds until fragrant.
  4. Add both cans of condensed soup and the milk to the skillet. Stir until fully combined and smooth. Reduce heat to low and bring to a gentle simmer. Cook for a few minutes until the sauce thickens slightly and is heated through.
  5. Add the drained egg noodles to the skillet and stir well until every noodle is fully coated in the creamy sauce. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk or broth to loosen the sauce. Rotisserie chicken can be substituted for the raw chicken breasts to save time.