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Creamy Chicken Pasta Bake Recipe

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4.9 from 125 reviews

This Easy Chicken Pot Pie Pasta combines tender chicken, assorted vegetables, and creamy pot pie-inspired sauce served over hearty egg noodles. It's a comforting and convenient one-skillet meal that brings the classic flavors of chicken pot pie into a quick pasta dinner perfect for busy weeknights.

Ingredients

Protein

  • 3 boneless, skinless chicken breasts, cut into bite-sized chunks

Vegetables & Aromatics

  • 1/2 yellow onion, finely diced
  • 1 tablespoon finely chopped garlic
  • 12 ounces frozen assorted vegetables

Dairy & Pantry

  • 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 egg noodles

Instructions

  1. Cook the Chicken: Heat a large skillet over medium-high heat. Season the chicken chunks with salt and pepper, then add them to the skillet. Cook for 3-4 minutes on each side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  2. Sauté Onions and Garlic: In the same skillet, melt the butter over medium heat. Add the finely diced onion and sauté for 5-7 minutes until softened and translucent. Stir in the chopped garlic and cook for an additional 1 minute until fragrant.
  3. Prepare the Sauce: Sprinkle the chicken bouillon granules and paprika over the onions and garlic, stirring for about 30 seconds to combine. Pour in the condensed cream of mushroom and cream of chicken soups, then gradually whisk in the milk until the mixture is smooth. Allow this sauce to simmer gently.
  4. Cook Vegetables and Add Chicken: Add the frozen assorted vegetables to the simmering sauce. Cook for 5-7 minutes until the vegetables are tender-crisp. Return the cooked chicken to the skillet and stir to warm through. Taste and adjust seasoning with salt and pepper if needed.
  5. Prepare the Noodles: Meanwhile, bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain well.
  6. Combine and Serve: Add the drained egg noodles to the skillet with the chicken and vegetable mixture. Toss gently until the noodles are fully coated with the creamy sauce. Serve immediately for a comforting, hearty meal.

Notes

  • You can substitute the frozen vegetables with fresh veggies like peas, carrots, and green beans if preferred.
  • For a lower sodium option, use low-sodium cream soups and reduced-sodium bouillon granules.
  • To make this dish dairy-free, substitute the butter and milk with vegan alternatives and use dairy-free cream soups.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Adding fresh herbs like thyme or parsley can enhance the flavor of the sauce.

Find it online: https://mealsbykate.com/creamy-chicken-pasta-bake-recipe/