If you’re craving comfort food that feels like a warm hug, the Creamy Chicken Pot Pie Pasta Bake Recipe is exactly what you need. It takes all the cozy, hearty flavors of a classic chicken pot pie and transforms them into a luscious pasta bake that’s creamy, cheesy, and packed with tender chicken and vibrant veggies. This dish is perfect for a family dinner or when you want something satisfying yet simple. Every bite combines the richness of a creamy sauce with the satisfying texture of perfectly cooked pasta, making it a guaranteed crowd-pleaser.

Creamy Chicken Pot Pie Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

This recipe sticks to straightforward, wholesome ingredients that come together to create layers of flavor and comfort. Each component plays a role, from the tender chicken providing protein to the blend of vegetables adding color and subtle sweetness. The combination of cheeses gives the dish its irresistible creamy and bubbly topping.

Cooked chicken breast (2 cups): Use shredded or diced chicken for quick cooking and easy mixing.
Pasta (12 oz): Penne or rotini work perfectly, holding onto sauce with every twist and turn.
Olive oil (1 tablespoon): A base for sautéing veggies and bringing out their flavor.
Onion, diced (1 small): Adds aromatic depth and sweetness when cooked.
Garlic, minced (2 cloves): Brings a hint of sharpness and earthy undertones.
Carrots, diced (1 cup): Adds a natural sweetness and a lovely pop of orange color.
Frozen peas (1 cup): Green peas give bursts of freshness and texture.
Frozen corn (1 cup): Adds subtle sweetness and a golden hue.
All-purpose flour (1/4 cup): The thickening agent that builds the creamy sauce base.
Chicken broth (2 cups): Provides savory depth and moisture to the sauce.
Heavy cream (1 cup): The secret behind that silky, indulgent texture.
Dried thyme (1/2 teaspoon): Adds a fragrant herbaceous note that complements the chicken.
Salt and pepper, to taste: Essential seasoning to balance all flavors perfectly.
Shredded cheddar cheese (2 cups, divided): Gives the dish a melty, cheesy finish with a sharp flavor.
Grated Parmesan cheese (1/2 cup, optional): Sprinkled on top for an extra layer of umami.
Butter (1 tablespoon): For greasing the baking dish so nothing sticks and the bake browns beautifully.

How to Make Creamy Chicken Pot Pie Pasta Bake Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×13-inch baking dish with butter, ensuring you have a non-stick surface ready for your pasta bake. This simple step helps with easy serving and a nicely browned crust.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until just al dente. Drain the pasta thoroughly and set it aside. Cooking it al dente is key here, so it can absorb all the creamy sauce without becoming mushy during baking.

Step 3: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat, then add your diced onion and minced garlic. Sauté for 2 to 3 minutes until the aromas fill the kitchen. Next, toss in the diced carrots and cook for another 5 to 7 minutes until they soften and become just tender. This slow cooking brings out the sweetness and builds the flavor base for your sauce.

Step 4: Create the Creamy Sauce Base

Sprinkle the flour evenly over the cooked vegetables, stirring to coat them well. Gradually pour in the chicken broth while continuously stirring to prevent any lumps. As the mixture thickens, stir in the heavy cream and dried thyme. Season with salt and pepper to your liking. Keep stirring until your sauce turns luxuriously smooth and creamy—that’s the essence of this recipe coming together.

Step 5: Combine the Chicken and Vegetables

Now it’s time to add your shredded chicken, frozen peas, and frozen corn to the creamy sauce. Stir everything together and let it simmer for a couple of minutes, just until heated throughout. This step melds the savory proteins and sweet veggies into one harmonious, cozy filling.

Step 6: Mix the Pasta with the Sauce

Pour the cooked pasta into the sauce mixture in the skillet, folding everything gently so every piece of pasta is coated in that creamy goodness. Once combined, transfer the pasta and sauce into your prepared baking dish, spreading it out evenly for baking.

Step 7: Add the Cheesy Topping and Bake

Sprinkle half of the shredded cheddar cheese evenly over the pasta, followed by the optional Parmesan for a deeper cheesy flavor. Reserve the rest of the cheddar for later. Bake the dish in your preheated oven for 20 to 25 minutes, or until the top is golden, bubbly, and utterly inviting.

Step 8: Rest and Serve

After removing the pasta bake from the oven, let it cool for about 5 minutes. This resting time allows the filling to settle so you get perfect, clean servings every time. Grab a plate, dive in, and enjoy that comforting, creamy flavor explosion.

How to Serve Creamy Chicken Pot Pie Pasta Bake Recipe

Garnishes

Sprinkle chopped fresh parsley or chives on top for a bright, fresh hit of color and flavor. A light dusting of extra grated Parmesan just before serving can add a welcome sharpness. These small touches lift the dish beautifully without overpowering the creamy goodness.

Side Dishes

This pasta bake is filling on its own but pairs wonderfully with crisp green salads like a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts. A warm slice of crusty bread is also a fantastic companion, perfect for soaking up every last bit of the creamy sauce.

Creative Ways to Present

For gatherings, portion the pasta bake into individual ramekins or mini cast iron skillets before baking—this adds a rustic, charming touch. You could also layer textures by sprinkling panko breadcrumbs on top mixed with extra cheese for a crunchy crust that contrasts delightfully with the creamy interior.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Pot Pie Pasta Bake Recipe stores beautifully in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to maintain freshness and texture.

Freezing

This recipe freezes well if you want to prep meals ahead. Portion the pasta bake into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, cover the pasta bake with foil and warm it in a 350°F (175°C) oven for about 20 minutes until heated through. For faster reheating, microwave individual portions but be mindful that the texture might be less crisp than the freshly baked version.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While penne and rotini are ideal because they hold sauce well, you can easily substitute rigatoni, fusilli, or even elbow macaroni if that’s what you have on hand.

Is it okay to use leftover cooked chicken?

Yes, leftover roasted or grilled chicken works splendidly here. Just shred or dice it before adding to the sauce to save time and enhance flavor.

Can I make this dish vegetarian?

Definitely! Replace the chicken with hearty vegetables like mushrooms or cauliflower, and use vegetable broth instead of chicken broth to keep it veggie-friendly but still creamy and satisfying.

What can I use instead of heavy cream?

If you want to lighten things up, half-and-half or whole milk can work, but the sauce may be less rich and creamy. For a non-dairy option, coconut cream or cashew cream are great alternatives though they might alter the flavor slightly.

How do I get a crispy top on the pasta bake?

Try sprinkling a mix of panko breadcrumbs and cheese on top before baking. You can also broil it for the last 2-3 minutes on high, watching closely so it doesn’t burn, to achieve a golden, crunchy crust.

Final Thoughts

The Creamy Chicken Pot Pie Pasta Bake Recipe is one of those magical dishes that feels luxurious yet so easy to make. Its comforting flavors and creamy texture make it a wonderful option for any night you want something hearty, cozy, and full of warmth. I hope you give this recipe a try and enjoy every delicious, cheesy bite as much as I do!

Creamy Chicken Pot Pie Pasta Bake Recipe

4.3 from 262 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x

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Description

This Creamy Chicken Pot Pie Pasta Bake combines tender shredded chicken, hearty vegetables, and pasta in a rich, creamy sauce topped with melted cheddar and Parmesan cheese. Baked to golden perfection, it’s a comforting and satisfying one-dish meal perfect for weeknight dinners.

Ingredients

Scale

Protein and Pasta

2 cups cooked chicken breast, shredded or diced
12 oz (about 3 cups) pasta (penne or rotini work well)

Vegetables and Aromatics

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup frozen peas
1 cup frozen corn

Sauce Ingredients

1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper, to taste

Cheese and Finishing

2 cups shredded cheddar cheese (divided)
1/2 cup grated Parmesan cheese (optional)
1 tablespoon butter (for greasing the baking dish)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy serving.
Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain the pasta well and set aside to prevent it from overcooking later during baking.
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and cook for 2-3 minutes until fragrant and translucent. Then add diced carrots and cook for another 5-7 minutes until the carrots soften.
Make the sauce: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat them. Gradually pour in the chicken broth while stirring constantly to avoid lumps. As the mixture thickens, stir in heavy cream, dried thyme, and season with salt and pepper to taste. Continue stirring until the sauce is smooth and creamy.
Combine chicken and vegetables: Stir in the shredded chicken, frozen peas, and frozen corn into the sauce. Allow the mixture to simmer gently for 2-3 minutes until everything is heated through and well combined.
Combine with pasta: Add the cooked pasta into the sauce mixture and toss gently to coat the pasta evenly with the creamy sauce. Then transfer the entire mixture into the prepared greased baking dish.
Top with cheese: Sprinkle 1 cup of the shredded cheddar cheese evenly over the pasta mixture. If using, add the grated Parmesan cheese for extra flavor, then finish by topping with the remaining shredded cheddar cheese.
Bake the pasta dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, golden brown, and bubbly.
Serve: Remove the pasta bake from the oven and let it cool for about 5 minutes before serving. This will help the dish set slightly for easier serving and better flavor harmony. Enjoy your comforting Creamy Chicken Pot Pie Pasta Bake!

Notes

You can substitute heavy cream with half-and-half for a lighter version.
For added texture, sprinkle breadcrumbs on top along with cheese before baking.
Use freshly shredded cheese for better melting compared to pre-shredded options.
Feel free to swap out vegetables based on preference or seasonal availability.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American