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