Chicken Pot Pie Pasta Skillet Recipe

If you love cozy comfort food that brings all the flavors of home to your table, this Chicken Pot Pie Pasta Skillet will become a new family favorite. Imagine the creamy, hearty taste of the classic chicken pot pie, but in a pasta skillet that comes together in just one pan. No pie crust, no fuss—just tender chicken, veggies, noodles, and a luscious creamy sauce.

This dish is the perfect solution for busy weeknights when you need something filling, delicious, and family-friendly.

Ingredients

3 boneless, skinless chicken breasts, diced
12 oz egg noodles (or any short pasta of your choice)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
12 oz frozen mixed vegetables (peas, carrots, corn, green beans)
½ yellow onion, diced
½ cup milk (whole milk recommended for creaminess)
2 tablespoons butter
1 tablespoon chicken bouillon powder
1 tablespoon minced garlic
½ teaspoon paprika
Salt & black pepper, to taste

Prep & Cook Time

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente (tender but still slightly firm). Drain and set aside.

Pro Tip: Reserve about ½ cup of the pasta cooking water—you may use it later to thin out the sauce if it becomes too thick.

2. Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 2–4 minutes, stirring occasionally, until soft and fragrant.

3. Cook the Chicken

Add the diced chicken to the skillet. Season with bouillon powder, paprika, salt, and pepper. Cook until the chicken is golden brown on the outside and nearly cooked through.

4. Add Vegetables & Garlic

Toss in the frozen mixed vegetables and cook for about 5 minutes, stirring occasionally until they’re heated through. Add the minced garlic and sauté for 30–45 seconds, just until fragrant.

5. Make the Creamy Sauce

Reduce the heat to medium-low. Stir in the cream of chicken soup, cream of mushroom soup, and the milk. Mix well until smooth and creamy. Let the mixture gently simmer for 3–4 minutes so the flavors blend together.

6. Combine with Pasta

Add the drained noodles to the skillet and toss until the pasta is fully coated in the creamy sauce. If the mixture is too thick, add a splash of the reserved pasta water until you reach your desired consistency.

7. Serve & Enjoy

Spoon into bowls or plates and serve warm. Garnish with fresh parsley or grated Parmesan cheese if desired.

Recipe Tips & Variations

Extra cheesy: Stir in 1 cup of shredded cheddar or mozzarella before serving.
Fresh herbs: Add thyme, rosemary, or parsley for extra flavor.
Healthier option: Use whole-wheat pasta and low-fat milk.
Mushroom lovers: Add sautéed fresh mushrooms with the onions for extra depth.
Kid-friendly twist: Top with crushed Ritz crackers for that classic “pot pie” crunch.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop with a splash of milk or broth to restore creaminess.

Serving Suggestions

This hearty pasta skillet can stand alone as a full meal, but you can pair it with:

A fresh green salad for balance
Garlic bread or dinner rolls
A light fruit salad for dessert

Why You’ll Love This Recipe

One skillet meal – less cleanup, more flavor.
Comfort food classic – captures the taste of chicken pot pie without the crust.
Family-friendly – kids and adults alike will devour it.
Versatile – easy to adapt with whatever you have on hand.