This Chicken Pot Pie Pasta is the best! It is delicious and simple and also easy on your wallet! Tender chicken, peas, carrots, onion, pasta, and creamy sauce are cooked in a skillet. We are swapping out traditional pie crust for any type of pasta.
Why I love this recipe
It has just 7 ingredients plus salt and pepper, and just 7 easy steps! It’s a fun twist on traditional pot pie. It’s ready in just 20 minutes so it’s great for busy weeknights!
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Substitutions
Use boneless skinless chicken breast or boneless skinless chicken thighs.
You can use rotisserie chicken or leftover chicken instead. Omit step 5 and add the rotisserie-cooked chicken during step 6.
Try using mixed vegetables instead of peas and carrots mix.
Equipment used for this recipe
How to make Chicken Pot Pie Pasta
Step 1 – On a cutting board, dice the onion and cut the chicken into cubes.
Step 2 – Cook the pasta according to the package directions.
Step 3 – In a large skillet, heat the oil over medium heat.
Step 4 – Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 4-5 minutes.
Step 5 – Add the chicken and cook until just browned.
Step 6 – Add the soup and milk. Mix well and cook over medium-low heat for an additional 5-8 minutes.
Step 7 – Drain the pasta and add the cooked noodles to the pan with the chicken mixture.
Pro Tips
Store leftovers in an airtight container in the fridge for 4-5 days.
You may also enjoy
- Chunky Chicken Noodle Soup
- Creamy Chicken Noodle Casserole
- Creamy Chicken Pot Pie
- Spinach Artichoke Chicken Pasta
Chicken Pot Pie Pasta
Ingredients
- ½ of a yellow onion
- ½ pound boneless chicken breasts (or boneless thighs)
- 4 ounces pasta, uncooked (or egg noodles)
- 2 Tablespoons cooking oil
- 1 cup frozen peas and carrots mix
- Salt and pepper (to taste)
- 10.75- ounce cream of chicken soup
- ½ cup milk
Instructions
- On a cutting board, dice the onion and cut the chicken into cubes.
- Cook the pasta according to the package directions.
- In a large skillet, heat the oil over medium heat.
- Add the peas and carrots mix, onions, salt and pepper. Cook stirring occasionally, until veggies are soft, about 4-5 minutes.
- Add the chicken and cook until just browned.
- Add the soup and milk. Mix well and cook over medium-low heat for 5-8 minutes.
- Drain the pasta and add it to the pan with the chicken mixture.
Notes
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 24th of June 2024
I hope you love this chicken and pasta dish as much as I do!