This Creamy Chicken Pot Pie Pasta Bake is everything you love about a traditional chicken pot pie—rich, savory flavor, hearty vegetables, and velvety sauce—transformed into an easy, cheesy pasta casserole that’s perfect for busy weeknights. It’s the ultimate in comfort food: creamy, golden, bubbling with melted cheese, and filled with cozy flavors the whole family will crave.
Whether you’re looking for easy weeknight dinners, a comforting dish to feed a crowd, or a clever twist on a classic, this cheesy chicken pasta bake delivers. It’s fast, family-friendly, and freezer-ready—ideal for meal prep or sharing with neighbors.
Why You’ll Love This Recipe
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One-pan comfort food that comes together fast
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Creamy, cheesy, and ultra-satisfying
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Packed with hidden veggies even picky eaters will enjoy
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Great for meal prep or freezer meals
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Family-approved weeknight dinner idea
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Perfect use for leftover chicken or rotisserie
Ingredient Breakdown
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Pasta (penne or rotini): Holds the sauce beautifully and stays firm after baking.
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Cooked shredded chicken: Adds protein and heartiness—use rotisserie chicken for ease.
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Mixed vegetables: A colorful, nutrient-rich combo of peas, carrots, and corn.
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Cream of chicken soup: Creates a rich, creamy base with that nostalgic pot pie flavor.
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Milk: Thins the sauce while keeping it smooth and creamy.
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Garlic & onion powder: Enhances flavor with savory depth.
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Cheddar cheese: Melts into the pasta for gooey, cheesy comfort.
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Panko breadcrumbs (optional): Adds a golden, crispy topping.
Step-by-Step Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain and set aside. -
Make the Sauce
In a large skillet, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Heat over medium until warm and combined. -
Add Chicken and Vegetables
Stir the shredded chicken and frozen vegetables into the sauce. Simmer for 5–7 minutes until heated through and slightly thickened. -
Combine with Pasta
Fold in the cooked pasta and stir until evenly coated in the creamy mixture. -
Assemble and Bake
Transfer to a greased 9×13-inch baking dish. Sprinkle cheddar cheese evenly over the top. -
Add Optional Crunch
For a crispy topping, sprinkle panko breadcrumbs over the cheese. Broil for 2–3 minutes until golden (watch closely!). -
Serve and Enjoy
Let rest for 5–10 minutes before serving warm.
Pro Tips
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Use rotisserie chicken to save time and boost flavor.
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For extra creaminess, stir in a few tablespoons of cream cheese or sour cream.
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Broil briefly at the end for a crispy golden topping.
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Don’t overcook the pasta—it will continue to soften while baking.
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Add fresh herbs like thyme or parsley for a burst of color and freshness.
Ingredient Swaps or Variations
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Swap chicken with turkey for a post-holiday twist.
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Use cream of mushroom or cream of celery soup instead.
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Add a pinch of red pepper flakes for subtle heat.
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Make it gluten-free by using GF pasta and soup.
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Stir in sauteed onions or mushrooms for extra flavor.
Serving Suggestions
Serve with a simple green salad, warm garlic bread, or steamed green beans. It also pairs well with cranberry sauce for a pot pie-inspired dinner.
Make Ahead + Storage Tips
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Make ahead: Assemble the pasta bake, cover, and refrigerate up to 24 hours before baking.
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Store leftovers: Refrigerate in an airtight container for up to 4 days.
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Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.
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Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Frequently Asked Questions (FAQ)
Can I use canned chicken?
Yes, canned chicken works in a pinch—just drain and flake it before adding.
What vegetables work best?
Frozen peas, carrots, and corn are classic, but green beans, broccoli, or diced zucchini also work well.
Can I make this without cheese?
Absolutely—skip the cheese if needed, or use a dairy-free alternative.
How do I keep the topping crispy?
Broil for a couple of minutes at the end and avoid covering the dish while baking.
Creamy Chicken Pot Pie Pasta Bake
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Creamy chicken, veggies, and pasta baked under melty cheddar—all the cozy flavors of pot pie, minus the crust fuss!
Ingredients
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12 oz penne or rotini pasta
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2 cups cooked, shredded chicken
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2 cups mixed vegetables (peas, carrots, corn)
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10.5 oz can cream of chicken soup
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1½ cups milk
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper, to taste
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1 cup shredded cheddar cheese
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½ cup panko breadcrumbs (optional for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
Add shredded chicken and mixed vegetables to the sauce. Simmer on medium heat for 5–7 minutes until heated through and slightly thickened.
Stir the cooked pasta into the creamy chicken and vegetable mixture until evenly coated.
Transfer the mixture to a greased baking dish. Sprinkle shredded cheddar evenly on top.
If desired, sprinkle panko breadcrumbs over the cheese layer. Place under the broiler for 2–3 minutes until the topping is golden and crispy—watch carefully to avoid burning.
Let cool slightly before serving. Enjoy this comforting, cheesy chicken pasta bake!
Notes
This recipe is a family favorite because it blends the familiar, comforting flavors of chicken pot pie with easy pasta bake convenience. Customize it to your liking and enjoy a creamy, cheesy meal that’s ready in under 40 minutes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American