Introduction

Oh, the cozy comfort of chicken pot pie! It’s one of those classic dishes that just wraps you up like a warm hug. But let’s be honest, sometimes the thought of making a full pie crust from scratch can feel a little… daunting. That’s where this Creamy Chicken Pot Pie Pasta Skillet comes in, my friends! It captures all those beloved flavors and that creamy, dreamy texture you adore, but in a fraction of the time and with way less fuss. I’m so excited to share this with you – it’s a weeknight dinner superhero!

Why You’ll Love This Recipe

Fast: Seriously, this comes together so quickly, you’ll be amazed.
Easy: Minimal chopping and no fancy techniques required. Perfect for beginners!
Giftable: While not something you typically “gift” directly, it’s the kind of recipe you’ll want to share with neighbors or friends who need a comforting meal.
Crowd-pleasing: Everyone, from picky eaters to seasoned foodies, will gobble this up. It’s pure comfort food magic.

Ingredients

Gathering your ingredients is the first step to a delicious meal. Here’s what you’ll need:

3 boneless, skinless chicken breasts, diced into bite-sized pieces
12 oz egg noodles – they just soak up that sauce so wonderfully!
2 tablespoons butter – for getting everything started and adding richness.
½ yellow onion, diced – the aromatic base of so many good things.
1 tablespoon chicken bouillon powder – this is a little flavor booster that makes a big difference!
½ teaspoon paprika – for a touch of color and subtle sweetness.
Salt and black pepper, to taste – because we all know seasoning is key!
1 (10.5 oz) can cream of chicken soup – the heart of our creamy sauce.
1 (10.5 oz) can cream of mushroom soup – adding another layer of savory goodness.
½ cup milk – to make our sauce extra smooth and luxurious.
1 tablespoon minced garlic – because garlic makes everything better, right?
12 oz frozen mixed vegetables – a super convenient way to get those veggies in! Think peas, carrots, corn, and green beans.

How to Make It

Alright, let’s get cooking! Grab your favorite skillet and let’s dive in.

Cook Your Noodles: First things first, let’s get those egg noodles going. Cook them according to the package directions until they’re perfectly tender. Once they’re done, drain them well and set them aside. We’ll be tossing them with our amazing sauce later!
Brown the Chicken: In a large skillet (big enough to hold everything, of course!), melt the butter over medium-high heat. Add your diced chicken and cook until it’s nicely browned on all sides. This gives the chicken great flavor! Once browned, scoop the chicken out of the skillet and set it aside for a moment.
Sauté the Onion: Now, add your diced onion to the same skillet. Cook it for about 5 minutes, stirring occasionally, until it starts to soften and become a little translucent. It’s releasing all those yummy flavors into the pan!
Spice it Up: Time for some flavor magic! Stir in the chicken bouillon powder, paprika, salt, and pepper. Let it cook for about 1 minute, stirring constantly, until it’s nice and fragrant. This toasting of the spices really wakes them up.
Create the Creamy Sauce: Pour in the cream of chicken soup, the cream of mushroom soup, and the milk. Add the minced garlic. Give everything a really good stir to combine all those creamy, dreamy ingredients.
Bring to a Simmer: Let that beautiful sauce come to a gentle simmer. You’ll see it start to thicken slightly.
Add Veggies and Chicken: Now, stir in your frozen mixed vegetables and the browned chicken back into the skillet. Cook for about 5-7 minutes. You want to make sure the vegetables are nice and tender and the chicken is heated through.
Toss with Noodles: Add those perfectly cooked egg noodles to the skillet. Gently toss everything together so all those glorious noodles are coated in that luscious, creamy sauce.
Serve and Enjoy! Ladle this comforting goodness into bowls and serve it up hot. Get ready for the compliments!

Substitutions & Additions

Feeling creative? I love to jazz things up sometimes! Here are a few ideas:

Chicken: No boneless, skinless breasts? You can totally use chicken thighs! Or, for an even quicker meal, use rotisserie chicken – just shred it and add it in step 7.
Vegetables: Don’t love mixed veggies? Swap them out for frozen peas and carrots, or broccoli florets. Fresh or frozen asparagus would be divine, too!
Noodles: While egg noodles are fantastic, you could also use penne, rotini, or even farfalle. Just cook them according to their package directions.
Add Herbs: A sprinkle of fresh parsley or chives on top before serving adds a lovely pop of freshness and color.
A Dash of Heat: If you like a little kick, a pinch of red pepper flakes stirred in with the spices can be a nice surprise.

Tips for Success

Even the simplest recipes can benefit from a little know-how. Here are my best tips for making this skillet dinner shine:

Don’t Overcook the Noodles: Remember they’ll cook a little more in the sauce, so al dente is perfect!
Brown the Chicken Properly: This step is key for flavor. Don’t rush it!
Adjust Consistency: If your sauce seems too thick, add a splash more milk. If it’s too thin, let it simmer a bit longer, uncovered.
Prep Ahead: You can dice your onion and chicken a day in advance to save even more time on busy nights. Store them separately in airtight containers in the fridge.

How to Store It

Leftovers are a beautiful thing, especially with this creamy pasta! Once cooled, store any remaining Creamy Chicken Pot Pie Pasta Skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. You might need to add a tiny splash of milk or water to loosen the sauce back up.

FAQs

Got a question? I’ve got answers!

Can I make this ahead of time?

You can definitely prep the components (cook chicken, dice onion) ahead of time. However, it’s best to assemble and cook the entire dish closer to serving for the freshest texture. If you do have leftovers, they reheat well!

Is this recipe freezer-friendly?

While the flavors will still be good, the texture of the noodles and sauce might change slightly after freezing and thawing. It’s generally best enjoyed fresh!

Can I use different types of soup?

Absolutely! Cream of celery soup or even a can of condensed chicken broth could be used in place of one of the cream soups, though the flavor profile will be a little different.

I hope you adore this Creamy Chicken Pot Pie Pasta Skillet as much as my family and I do! It’s the perfect way to bring that classic pot pie comfort to your dinner table without all the fuss. Happy cooking!

Creamy Chicken Pot Pie Pasta Skillet

This recipe captures all the beloved flavors and creamy, dreamy texture of chicken pot pie but in a fraction of the time and with way less fuss, making it a weeknight dinner superhero.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 4

Equipment

Large skillet Big enough to hold all ingredients
Pot For cooking noodles

Ingredients

Main ingredients

3 boneless, skinless chicken breasts chicken breasts diced into bite-sized pieces
12 oz egg noodles they just soak up that sauce so wonderfully!
2 tablespoons butter for getting everything started and adding richness.
0.5 yellow onion diced – the aromatic base of so many good things.
1 tablespoon chicken bouillon powder this is a little flavor booster that makes a big difference!
0.5 teaspoon paprika for a touch of color and subtle sweetness.
salt and black pepper to taste – because we all know seasoning is key!
1 (10.5 oz) can cream of chicken soup the heart of our creamy sauce.
1 (10.5 oz) can cream of mushroom soup adding another layer of savory goodness.
0.5 cup milk to make our sauce extra smooth and luxurious.
1 tablespoon minced garlic because garlic makes everything better, right?
12 oz frozen mixed vegetables a super convenient way to get those veggies in! Think peas, carrots, corn, and green beans.

Instructions

Cook your egg noodles according to the package directions until they’re perfectly tender. Once they're done, drain them well and set them aside.
3 boneless, skinless chicken breasts chicken breasts
In a large skillet, melt the butter over medium-high heat. Add your diced chicken and cook until it’s nicely browned on all sides. Scoop the chicken out of the skillet and set it aside.
3 boneless, skinless chicken breasts chicken breasts
Add your diced onion to the same skillet. Cook it for about 5 minutes, stirring occasionally, until it starts to soften and become a little translucent.
3 boneless, skinless chicken breasts chicken breasts
Stir in the chicken bouillon powder, paprika, salt, and pepper. Let it cook for about 1 minute, stirring constantly, until it’s nice and fragrant.
3 boneless, skinless chicken breasts chicken breasts
Pour in the cream of chicken soup, the cream of mushroom soup, and the milk. Add the minced garlic. Give everything a good stir to combine.
3 boneless, skinless chicken breasts chicken breasts
Let the sauce come to a gentle simmer.
Stir in your frozen mixed vegetables and the browned chicken back into the skillet. Cook for about 5-7 minutes, until the vegetables are tender and the chicken is heated through.
3 boneless, skinless chicken breasts chicken breasts
Add the cooked egg noodles to the skillet. Gently toss everything together so all the noodles are coated in the sauce.
3 boneless, skinless chicken breasts chicken breasts
Serve this comforting goodness hot.

Notes

You can prep the components (cook chicken, dice onion) ahead of time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop. The texture might change slightly after freezing and thawing, so it's generally best enjoyed fresh.