This creamy chicken pot pie pasta skillet delivers all the cozy flavors of a classic pot pie without the fuss of a crust. Tender chicken, egg noodles, and colorful vegetables come together in a rich, savory cream sauce, all cooked in one skillet for a comforting dinner that feels homemade and satisfying.
Why You’ll Love This Recipe
It’s ready in about 30 minutes, making it perfect for busy weeknights.
Everything cooks in one skillet, which keeps cleanup simple.
The flavors are familiar and comforting, yet the pasta makes it fun and filling.
It’s family-friendly and easy to customize with the vegetables you love most.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 boneless, skinless chicken breasts, diced into bite-size pieces
12 ounces egg noodles
2 tablespoons butter
1/2 yellow onion, finely diced
1 tablespoon chicken bouillon powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
1/2 cup whole milk
1 tablespoon minced garlic
12 ounces frozen mixed vegetables (carrots, peas, and green beans)
Directions
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente. Drain and set aside.
In a large skillet, melt the butter over medium-high heat. Add the diced onion and cook for 2 to 3 minutes, stirring often, until soft and lightly golden.
Add the diced chicken to the skillet. Sprinkle with chicken bouillon powder, paprika, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly cooked through.
Stir in the frozen mixed vegetables and continue cooking for another 5 minutes, allowing the vegetables to heat through and soften slightly. Add the minced garlic and cook for 30 seconds until fragrant.
Reduce the heat to medium. Add the cream of chicken soup, cream of mushroom soup, and milk. Stir well until the sauce is smooth and creamy, scraping up any bits from the bottom of the skillet.
Add the cooked egg noodles to the skillet and gently toss until all the noodles are coated in the sauce. Let everything warm together for 1 to 2 minutes.
Allow leftovers to cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.
FAQs
Can I use leftover cooked chicken instead of raw chicken?
Yes, cooked chicken works well. Add it when you add the vegetables and cook just until warmed through.
What pasta can I use if I don’t have egg noodles?
Any short pasta like rotini, penne, or fusilli will work nicely in this recipe.
Can I make this recipe ahead of time?
Yes, you can prepare it ahead and store it in the refrigerator. Reheat gently before serving.
Is this recipe freezer-friendly?
It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat slowly with extra milk.
How can I make the sauce extra creamy?
Use whole milk and avoid overcooking the noodles so they don’t absorb too much liquid.
Can I add fresh vegetables instead of frozen?
Absolutely. Diced carrots, peas, or green beans can be added during the chicken cooking step.
Is this dish kid-friendly?
Yes, the creamy texture and mild flavors make it a favorite with kids.
Can I reduce the sodium in this recipe?
Choose low-sodium soups and bouillon, and adjust the salt to taste.
What can I serve with this pasta?
It pairs well with a simple green salad or warm bread for dipping.
Can I double the recipe for a crowd?
Yes, just use a very large skillet or cook in batches to avoid overcrowding.
Conclusion
This creamy chicken pot pie pasta skillet is the kind of meal that brings comfort to the table with minimal effort. With simple ingredients, quick preparation, and rich, familiar flavors, it’s a dependable recipe you’ll want to make again and again for cozy family dinners.
A one-skillet comfort food classic that combines tender chicken, egg noodles, veggies, and a rich creamy sauce—bringing all the cozy flavors of chicken pot pie without the crust or the hassle.
Ingredients
3 boneless, skinless chicken breasts, diced
12 oz egg noodles
2 tbsp butter
1/2 yellow onion, finely diced
1 tbsp chicken bouillon powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1/2 cup whole milk
1 tbsp minced garlic
12 oz frozen mixed vegetables (carrots, peas, green beans)
Instructions
Cook the egg noodles according to package directions. Drain and set aside.
In a large skillet over medium-high heat, melt butter. Add diced onion and cook for 2–3 minutes until softened.
Add diced chicken. Season with bouillon, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Add frozen vegetables and cook another 5 minutes. Stir in garlic and cook for 30 seconds.
Reduce heat to medium. Add both soups and milk. Stir until smooth and creamy.
Add cooked egg noodles and gently toss to coat. Let everything heat through for 1–2 minutes.
Serve hot, straight from the skillet.
Notes
Use leftover or rotisserie chicken to save time—add it when adding vegetables.
Add a splash of milk when reheating to maintain a creamy texture.
Great with a sprinkle of fresh parsley or grated parmesan before serving.
