Quick Chicken Pot Pie Pasta – Easy Weeknight Dinner

How to make Quick Chicken Pot Pie Pasta

Making a delicious and comforting Quick Chicken Pot Pie Pasta is a breeze. This easy weeknight dinner brings the flavors of a classic chicken pot pie into a satisfying pasta dish. Let’s dive into the ingredients and steps to create this family-favorite meal.

Ingredients:

• 3 boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 yellow onion, finely diced
• 1 tablespoon finely chopped garlic
• 12 ounces frozen assorted vegetables (such as peas, carrots, corn, and green beans)
• 2 tablespoons unsalted butter
• 1 tablespoon chicken bouillon granules
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to your personal taste
• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1/2 cup milk
• 12 ounces dried egg noodles

Directions:

1. Sear the Chicken: Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of butter. Once melted, add the chicken chunks seasoned with salt and pepper. Sear for 5-7 minutes until browned, then remove.

2. Sauté Onion: Add the remaining 1 tablespoon of butter, reduce heat to medium, and sauté the diced onion for 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pot.

3. Add Garlic and Spices: Add the finely chopped garlic to the pot and stir constantly for 1 minute until fragrant, being careful not to burn. Sprinkle in the paprika and chicken bouillon granules, stirring for another 30 seconds to bloom the spices.

4. Mix in Soups and Milk: Pour in both cans of condensed cream of mushroom soup and cream of chicken soup. Stir to combine with the onion, garlic, and spice mixture. Add 1/2 cup of milk and stir until fully incorporated. Bring to a gentle simmer over medium-low heat for 2-3 minutes.

5. Combine Veggies and Chicken: Add the frozen assorted vegetables to the simmering sauce and stir well. Return the seared chicken chunks to the pot. Stir everything together. Cover and simmer gently over medium-low heat for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. Make sure to stir occasionally.

6. Cook Egg Noodles: While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.

7. Mix It All Together: Add the drained noodles to the pot with the chicken and vegetable sauce. Gently fold to coat. Simmer uncovered for another 2-3 minutes. Taste and adjust seasoning with salt and pepper before serving.

Why You’ll Love This Quick Chicken Pot Pie Pasta

This Quick Chicken Pot Pie Pasta is a delightful blend of comfort and convenience. The creamy sauce pairs perfectly with the tender chicken and hearty egg noodles. It’s a one-pot wonder, making clean-up a breeze. Families love the classic flavors of chicken pot pie, and this dish makes it fun and easy to enjoy!

Nutritional Benefits

The dish offers various nutritional benefits, making it a wholesome family meal. Here are some key highlights:

• Protein: The chicken provides lean protein, which is essential for muscle repair and growth.
• Vitamins: The assorted vegetables add vitamins and minerals, enriching your meal with nutrients.
• Comfort Food: The creamy soup base satisfies cravings for comfort food without excessive effort.
• Iron: Ingredients like chicken and vegetables help supply iron, which is vital for energy levels.

What to Serve With Quick Chicken Pot Pie Pasta

For a complete meal, consider serving the pasta with a light side salad or some crusty bread. A fresh garden salad with a lemon vinaigrette can provide a refreshing balance to the creamy pasta. Alternatively, garlic bread makes a delightful accompaniment, perfect for soaking up the delicious sauce.

How to Store Quick Chicken Pot Pie Pasta

Storing this dish is simple. Here’s how:

• Refrigerate: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
• Freeze: You can also freeze the pasta. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and cook it on the stovetop over medium heat until warmed through.

Tips and Mistakes to Avoid

• Don’t Overcook Chicken: Be cautious not to overcook the chicken when searing. Aim for a golden brown color but take it out of the pan before it becomes dry.
• Stir Constantly: When sautéing garlic, stir constantly to prevent burning it. Burnt garlic can make the dish taste bitter.
• Adjust Cook Times: Cooking times can vary based on your stove and the size of chicken chunks. Ensure the chicken reaches an internal temperature of 165°F (75°C) before serving.
• Season to Taste: Always taste before serving! Seasoning preferences can vary, so feel free to add salt, pepper, or spices according to your taste.

Variations

While the recipe is delicious as is, consider these variations to mix things up:

• Different Proteins: Swap chicken for turkey or cooked sausage for a different flavor.
• Vegetarian Option: Replace chicken with chickpeas or tofu, and use vegetable broth instead of chicken bouillon for a vegetarian dish.
• Seasoning Changes: Experiment with different herbs and spices like thyme, rosemary, or Italian seasoning for a fresh taste.
• Cheesy Twist: Add shredded cheese like cheddar or mozzarella into the sauce for a cheesy delight.

FAQs

1. Can I use fresh vegetables instead of frozen?
   Yes, you can use fresh vegetables, but make sure to sauté them in the pot until they’re tender before adding the soups.

2. What kind of noodles can I use?
   Egg noodles are preferred, but you can use other types like fusilli, penne, or rotini based on your preference.

3. Can I prepare this dish in advance?
   Yes, you can prepare the sauce and store it in the fridge. Simply cook the noodles fresh before serving to maintain their texture.

4. How do I make it gluten-free?
   Substitute regular egg noodles with gluten-free pasta and use gluten-free soups.

5. How can I make this dish spicier?
   Add red pepper flakes or hot sauce during the cooking process to give it an extra kick of heat.

In a nutshell, Quick Chicken Pot Pie Pasta is an easy, creamy, and satisfying dish that you can whip up for dinner in no time. Its comforting flavors and adaptability make it a winner for weeknight meals. Enjoy cooking and savoring this delightful recipe with your loved ones!

Quick Chicken Pot Pie Pasta

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• Author: mealstomake
• Total Time: 45
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and easy weeknight dinner that combines the classic flavors of chicken pot pie with pasta.

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Ingredients

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• 3 boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 yellow onion, finely diced
• 1 tablespoon finely chopped garlic
• 12 ounces frozen assorted vegetables (peas, carrots, corn, green beans)
• 2 tablespoons unsalted butter
• 1 tablespoon chicken bouillon granules
• 1/2 teaspoon paprika
• Salt and freshly 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
• 1/2 cup milk
• 12 ounces dried egg noodles

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Instructions

1. Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of butter and, once melted, add the chicken chunks seasoned with salt and pepper. Sear for 5-7 minutes until browned, then remove.
2. Add the remaining 1 tablespoon of butter, reduce heat to medium, and sauté the diced onion for 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pot.
3. Add the finely chopped garlic and stir constantly for 1 minute until fragrant. Sprinkle in the paprika and chicken bouillon granules, stirring for another 30 seconds.
4. Pour in both cans of condensed cream of mushroom soup and cream of chicken soup. Stir to combine with the onion, garlic, and spice mixture. Add 1/2 cup of milk and stir until fully incorporated. Bring to a gentle simmer over medium-low heat for 2-3 minutes.
5. Add the frozen assorted vegetables to the simmering sauce and stir well. Return the seared chicken chunks to the pot. Stir everything together and cover to simmer gently over medium-low heat for 10-15 minutes, stirring occasionally.
6. While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.
7. Add the drained noodles to the pot with the chicken and vegetable sauce. Gently fold to coat. Simmer uncovered for another 2-3 minutes. Taste and adjust seasoning with salt and pepper before serving.

Notes

For a complete meal, consider serving with a light side salad or crusty bread. Make sure the chicken reaches an internal temperature of 165°F (75°C) before serving.

• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg