Creamy Chicken Pot Pie Pasta Bake Recipe
If you crave all the nostalgic comfort of a homestyle pot pie but want an easier, weeknight-friendly twist, this Creamy Chicken Pot Pie Pasta Bake is just what you need! Imagine tender pasta tossed in a luscious, savory sauce, loaded with juicy chicken, colorful veggies, and melty cheese, then baked to golden perfection. Every forkful is like wrapping yourself in a cozy blanket, and the best part is, it can be on your table in under an hour. This dish delivers all the classic pot pie flavors but replaces the fussy crust with a bubbling, toasty pasta bake your whole family will absolutely love.
Ingredients You’ll Need
What I adore about this recipe is its simplicity—the ingredients are staples you probably already have, but together, they create something truly magical. Each one brings its own special touch, from creaminess to crunch, or a pop of color.
- Pasta (12 oz short pasta, like rotini or penne): Choose a shape with grooves to catch all that luscious sauce, and don’t overcook it—it’ll finish up in the oven.
- Unsalted butter (2 tablespoons): Creates a silky base and imparts plenty of rich flavor to your sauce.
- Yellow onion (1 small, diced): Adds gentle sweetness and depth to the entire dish.
- Garlic (2 cloves, minced): Lifts everything with an aromatic punch—just enough to make you hungry while it cooks.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your best friend here for saved time and juicy meat.
- Frozen mixed vegetables (2 cups): A classic blend of peas, carrots, corn, and green beans fills every bite with color and sweetness.
- All-purpose flour (1/4 cup): Thickens the sauce so it clings to every spiral of pasta.
- Low-sodium chicken broth (2 cups): Infuses savory depth without making things too salty.
- Whole milk or half-and-half (1 cup): Delivers the creamy “pot pie” richness you crave.
- Salt and black pepper (1/2 teaspoon each): Essential for balancing flavors and seasoning every bite.
- Dried thyme (1/2 teaspoon): This little bit of herb brings true pot pie personality to the bake.
- Shredded cheddar cheese (1 cup): Melts into the sauce for extra gooeyness and flavor.
- Grated Parmesan cheese (1/2 cup): Adds a savory, nutty finish you won’t want to skip.
- Crushed butter crackers or breadcrumbs (1/2 cup, optional): For a golden, crunchy topping—utterly irresistible!
How to Make Creamy Chicken Pot Pie Pasta Bake
Step 1: Prepare the Oven and Ingredients
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. Cook your chosen pasta just to al dente—remember, it will keep cooking in the sauce. While that’s happening, gather and prep everything else so your assembly will be a breeze.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the butter until it’s foamy and fragrant. Add the diced onion and let it cook, stirring occasionally, for 3-4 minutes until it’s soft and translucent. Stir in the minced garlic and let it cook just a minute longer—it should smell amazing.
Step 3: Build the Creamy Sauce
Sprinkle the flour over the onion and garlic, stirring constantly. You’ll be making a roux here, which just means cooking the flour in the butter for 1-2 minutes to get rid of any raw taste. Then, while stirring or whisking, slowly pour in your chicken broth and milk. Keep whisking as the sauce simmers and thickens—this takes 5 to 7 minutes. Add in the salt, pepper, and dried thyme to build that classic pot pie flavor profile.
Step 4: Add Chicken and Vegetables
Once your sauce is luxuriously thick, stir in the cooked, shredded chicken and frozen veggies. Let them warm through in the sauce, then remove the skillet from the heat. Your kitchen will already smell like comfort food heaven.
Step 5: Combine with Pasta and Cheese
To the sauce mixture, fold in the cooked pasta and shredded cheddar cheese. Everything should be coated in creamy goodness and studded with vibrant veggies—if you sneak a bite at this point, I won’t judge!
Step 6: Assemble and Bake
Pour the creamy pasta mixture into your prepared baking dish, spreading it evenly. Sprinkle Parmesan cheese all over, then top with crushed butter crackers or breadcrumbs for that irresistible golden crunch. Pop the dish in the oven and bake, uncovered, for 20-25 minutes until bubbly and golden brown on top. Let it cool for 5 minutes before serving—this helps everything set up for the perfect scoop.
How to Serve Creamy Chicken Pot Pie Pasta Bake
Garnishes
A scattering of fresh chopped parsley or a little more grated Parmesan just before serving adds a burst of color and herby brightness, making the Creamy Chicken Pot Pie Pasta Bake look as craveable as it tastes.
Side Dishes
This bake is a whole meal in itself, but you could serve it with a crisp green salad, steamed broccoli, or even a pile of warm, fluffy dinner rolls to round things out and catch every last bit of creamy sauce.
Creative Ways to Present
For a fun family dinner or potluck, scoop the Creamy Chicken Pot Pie Pasta Bake into individual ramekins for cute, single-serve portions. Or, bake it in a deep pie dish to play up the “pot pie” theme—even a sprinkle of puff pastry crumbs on top would make it extra special!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into airtight containers and store them in the fridge for up to 4 days. The flavors will continue to meld and deepen, making for some top-notch leftovers you’ll actually look forward to eating.
Freezing
Creamy Chicken Pot Pie Pasta Bake freezes beautifully! Once cooled, wrap the unbaked or baked casserole tightly with foil and freeze for up to 3 months. If baking from frozen, just add about 15 more minutes to the bake time, checking that the center is hot and bubbly.
Reheating
For best results, reheat individual servings in the microwave or cover the whole dish with foil and warm in a 350°F oven until piping hot. Add a splash of milk if needed to loosen up the sauce and restore peak creaminess.
FAQs
Can I use turkey instead of chicken in this Creamy Chicken Pot Pie Pasta Bake?
Absolutely! Leftover turkey works perfectly and soaks up all that luscious sauce just like chicken does, making this bake a standout for the holidays or speedy weeknight meals.
What pasta shapes work best for the bake?
Any short, sturdy pasta shape like rotini, penne, or shells is ideal—they hold sauce well and don’t get mushy. Just make sure not to overcook them in the boiling stage.
Is there a way to make this dish a bit lighter?
Certainly! Use 2% milk or even unsweetened almond milk instead of half-and-half, and reduce the cheddar cheese by half. It’ll still be delicious and creamy, just with a few fewer calories per serving.
Can I assemble the Creamy Chicken Pot Pie Pasta Bake ahead of time?
Yes, you can prepare everything right up to the baking step, cover, and refrigerate for a day. Just pop it in the oven and bake as directed, adding an extra 10 minutes or so if it’s coming straight from the fridge.
What are some ways to add extra flavor or variety?
Try adding sautéed mushrooms, diced bell peppers, or swapping out thyme for rosemary. A sprinkle of smoked paprika over the top before baking adds a subtle warmth, too!
Final Thoughts
I can’t think of a more comforting, joy-filled meal than this Creamy Chicken Pot Pie Pasta Bake. Whether you’re feeding a crowd or just looking for a little weeknight warmth, it’s bound to become a favorite at your table. Give it a try—and don’t forget to grab a spoon for all that creamy, cheesy sauce at the bottom!
Print
Creamy Chicken Pot Pie Pasta Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Creamy Chicken Pot Pie Pasta Bake combines all the comforting flavors of a classic chicken pot pie in an easy-to-make pasta dish. Creamy, cheesy, and loaded with vegetables, it’s a delicious and satisfying meal the whole family will love.
Ingredients
Pasta:
- 12 oz short pasta (like rotini or penne), cooked al dente
Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken (rotisserie works well)
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping:
- 1/2 cup crushed butter crackers or breadcrumbs (optional topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook the sauce: In a large skillet, melt butter over medium heat. Add onion and cook until softened. Stir in garlic, then sprinkle in flour and cook to form a roux. Slowly whisk in chicken broth and milk, stirring until smooth and thickened. Add salt, pepper, and thyme.
- Combine ingredients: Stir in chicken and mixed vegetables. Remove from heat and fold in pasta and cheddar cheese.
- Bake: Transfer the mixture to a baking dish, top with Parmesan and crushed crackers. Bake uncovered for 20–25 minutes until golden and bubbly. Let cool before serving.
Notes
- You can substitute leftover turkey for the chicken.
- For a lighter version, use 2% milk and reduce the cheese.
- This dish can be assembled ahead and baked later—just add 10 minutes to the bake time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
