Chicken Pot Pie Pasta
There’s something incredibly comforting about the rich, creamy goodness of chicken pot pie — but what if you could enjoy all those cozy flavors in a quicker, fuss-free pasta dish? Enter Chicken Pot Pie Pasta, a warm, hearty meal that hits all the right notes without the need for pie crust or complicated preparation. It’s a perfect weeknight dinner that feels like a hug on a plate, bringing together tender chicken, veggies, and a luscious sauce tossed with wide egg noodles.
This recipe takes the classic elements of a pot pie and transforms them into a family-friendly pasta dish that’s both satisfying and simple to make. Whether you’re new to cooking or looking for a new comfort food to add to your rotation, this Chicken Pot Pie Pasta is bound to become a go-to favorite. Ready to get started?
Why You’ll Keep Making It
This Chicken Pot Pie Pasta checks all the boxes for a crowd-pleasing dinner. Here’s why it’ll quickly become a staple in your kitchen:
- Speedy and simple: No need to fuss with pie crusts or complicated sauces. This dish comes together in about 30 minutes.
- Family-friendly flavors: Creamy, savory, and packed with tender chicken and veggies, it appeals to kids and adults alike.
- One-pot meal: Minimal cleanup means less time in the kitchen and more time enjoying your meal.
- Flexible and adaptable: Easily swap out veggies or protein based on what you have on hand or your preferences.
- Comfort food with a twist: It’s like your favorite Chicken And Vegetable Pot Pie, but in pasta form!
The Essentials
Make sure you have these ingredients ready to create your Chicken Pot Pie Pasta masterpiece:
- 1 pound chicken breast, diced – Use skinless, boneless chicken breast for tender pieces that cook quickly.
- 2 tablespoons unsalted butter – Adds richness and helps build the sauce base.
- 1 cup diced onion (about 1 medium onion) – For a subtle sweetness and depth of flavor.
- 2 teaspoons chicken bouillon powder – Enhances the savory chicken flavor; make sure it fits your dietary needs.
- 1 teaspoon garlic powder – A gentle garlic flavor that complements the dish without overpowering.
- ½ teaspoon paprika – Adds a subtle smoky warmth and color.
- 12 ounces frozen mixed vegetables – A medley of carrots, peas, corn, and green beans works perfectly here.
- 2 (10.5-ounce) cans cream of chicken soup – Provides the creamy, comforting sauce base. Use halal-certified or homemade versions as needed.
- 1 cup whole milk – Makes the sauce silky smooth. You can substitute with any milk of choice for a lighter version.
- Salt and pepper to taste – Season to your liking.
- 8 ounces wide egg noodles – These thick noodles hold onto the sauce beautifully and add hearty texture.
Must-Have Equipment
- Large skillet or sauté pan: Wide enough to cook chicken, veggies, and sauce all in one pot.
- Medium pot: For boiling the egg noodles.
- Colander: To drain the cooked pasta.
- Measuring spoons and cups: For precise seasoning and liquid measurements.
- Wooden spoon or silicone spatula: For stirring without scratching your cookware.
Chicken Pot Pie Pasta — Do This Next
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the chicken and onions
While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes.
Step 3: Season and add vegetables
Sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to combine with the onions. Add the frozen mixed vegetables and cook until they begin to soften, about 5 minutes.
Step 4: Make the creamy sauce
Pour in the two cans of cream of chicken soup and the whole milk. Stir everything together, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly.
Step 5: Combine everything
Return the cooked chicken to the skillet and stir to combine. Add the drained egg noodles and toss until every noodle is coated in that rich, creamy sauce.
Season with salt and pepper to taste. Give it one last stir and remove from heat.
Step 6: Serve and enjoy
Serve your Chicken Pot Pie Pasta hot and fresh, perhaps with a sprinkle of fresh parsley or shredded cheese for an extra cozy touch.
Budget & Availability Swaps
- Chicken: Use diced turkey breast or even firm tofu for a vegetarian twist.
- Butter: Substitute with olive oil or a plant-based margarine.
- Frozen mixed vegetables: Swap with whatever fresh or frozen veggies you have—broccoli, zucchini, or bell peppers all work beautifully.
- Cream of chicken soup: Use a homemade cream sauce or a plant-based cream soup alternative if preferred.
- Milk: Almond, soy, or oat milk can be used for a dairy-free version.
- Egg noodles: Try any pasta shape you love, such as penne, rotini, or even gluten-free pasta blends.
Problems & Prevention
- Soggy noodles: Avoid overcooking the pasta. Cook until just al dente; it will finish cooking in the sauce.
- Watery sauce: Let the sauce simmer a bit longer to thicken. Using whole milk rather than skim helps create a creamier texture.
- Dry chicken: Dice chicken evenly and cook just until opaque to keep it tender and juicy.
- Bland flavor: Taste and adjust salt and pepper at the end. Don’t skip the bouillon powder; it adds a significant savory boost.
Cooling, Storing & Rewarming
After enjoying your meal, you might have leftovers — great news because this dish reheats beautifully!
- Cooling: Let the pasta cool to room temperature before transferring it to an airtight container.
- Storing: Refrigerate for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.
- Rewarming: Reheat gently on the stovetop over low heat or microwave in short intervals, stirring in a splash of milk or water to loosen the sauce if needed.
Your Top Questions
Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut. Just shred or dice it and add it to the sauce in Step 5, letting it warm through. This cuts down cooking time significantly.
Is it possible to make this dairy-free?
Yes! Swap the butter for olive oil or a vegan butter substitute, use a dairy-free cream of chicken soup alternative, and replace whole milk with unsweetened almond or oat milk. The flavors will still be rich and comforting.
Can I add cheese to this dish?
Definitely! Stir in some shredded cheddar or mozzarella at the end for extra creaminess and a melty finish. You can even top it with cheese and broil for a few minutes to get a bubbly, golden crust reminiscent of a Cheesy Chicken Macaroni Casserole.
What vegetables work best if I want to use fresh instead of frozen?
Fresh carrots, peas, green beans, and corn are great options. Dice or chop them into small, uniform pieces so they cook evenly. You might need to sauté them a bit longer to soften before adding the soup and milk.
What to Make After This
- Chicken And Vegetable Pot Pie – If you loved the flavors here, the classic pot pie is a must-try.
- Cheesy Chicken Macaroni Casserole – Another comforting pasta bake that’s perfect for busy nights.
- Creamy Garlic Chicken Pasta – A garlicky twist on creamy chicken pasta dishes.
- One-Pot Chicken and Rice – A hearty, all-in-one meal that’s just as satisfying.
Save & Share
If this Chicken Pot Pie Pasta recipe brought some cozy joy to your table, don’t forget to bookmark it for your next busy night! Sharing is caring — send this recipe to a friend who could use a little comfort food inspiration or post a photo of your creation on social media. Tag your favorite food-loving friends and spread the love!
This dish is proof that comfort food doesn’t have to be complicated or time-consuming. Whether you’re feeding a hungry family or just treating yourself after a long day, Chicken Pot Pie Pasta is the perfect way to enjoy all the warmth and flavor of a classic pot pie in a quick, easy pasta form. Happy cooking!
Chicken Pot Pie Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sauté until translucent and fragrant, about 3-4 minutes.
- Sprinkle in the chicken bouillon powder, garlic powder, and paprika. Stir well to combine with the onions. Add the frozen mixed vegetables and cook until they begin to soften, about 5 minutes.
- Pour in the two cans of cream of chicken soup and the whole milk. Stir everything together, scraping up any browned bits from the pan. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly.
- Return the cooked chicken to the skillet and stir to combine. Add the drained egg noodles and toss until every noodle is coated in that rich, creamy sauce.
- Season with salt and pepper to taste. Give it one last stir and remove from heat.
- Serve your Chicken Pot Pie Pasta hot and fresh, perhaps with a sprinkle of fresh parsley or shredded cheese for an extra cozy touch.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use vegetable broth-based bouillon and cream soup alternatives.
- To avoid soggy noodles, cook pasta just until al dente and finish cooking in the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
