Name: Creamy Chicken Pot Pie Pasta Bake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz short pasta (like rotini or penne); 2 tablespoons unsalted butter; 1 small onion, diced; 2 garlic cloves, minced; 2 cups cooked and shredded chicken; 1 cup frozen peas and carrots; 1/2 cup frozen corn; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon garlic powder; 1 1/2 cups shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup crushed butter crackers (like Ritz)

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If you’re in the mood for pure comfort, this Creamy Chicken Pot Pie Pasta Bake is about to become your new weeknight hero. Imagine everything you love about a classic chicken pot pie — cozy warmth, creamy sauce, tender chicken, pops of sweet vegetables, and a hint of buttery crunch — transformed into a bubbling, golden pasta casserole. It’s hearty enough for a family dinner, simple enough for a weeknight, and packed with flavor that will have everyone reaching for seconds. Let’s get cozy and dig in to this irresistible Creamy Chicken Pot Pie Pasta Bake!

Creamy Chicken Pot Pie Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how this recipe combines fridge and pantry staples, each playing a special role in building the layers of flavor and texture. Fresh, frozen, or leftover ingredients all become stars in this ultimate comfort food.

Short pasta (12 oz): Rotini or penne soak up the creamy sauce and hold every bite of goodness.
Unsalted butter (2 tbsp): Adds rich flavor and helps start the savory base for your sauce.
Onion, diced (1 small): Sautés for aromatic sweetness and depth.
Garlic cloves, minced (2): An essential for building comforting, savory flavor.
Cooked and shredded chicken (2 cups): Rotisserie or leftover chicken makes prep easy and keeps things juicy.
Frozen peas and carrots (1 cup): Bring color, sweetness, and nutrition to every bite.
Frozen corn (1/2 cup): Adds pops of sweetness and a burst of golden color.
All-purpose flour (1/4 cup): Thickens your creamy sauce for a luscious texture.
Chicken broth (2 cups): Infuses savory flavor and ties the sauce together.
Milk (1 cup): Makes the sauce creamy and light.
Heavy cream (1/2 cup): Adds indulgent richness without making the dish too heavy.
Salt (1/2 tsp): Brings all the flavors into focus.
Black pepper (1/4 tsp): Adds just the right amount of warmth.
Dried thyme (1/4 tsp): Classic pot pie flavor, beautifully aromatic.
Garlic powder (1/4 tsp): Enhances the savory notes of the sauce.
Shredded cheddar cheese (1 1/2 cups): For creamy melt and cheesy satisfaction.
Grated Parmesan cheese (1/2 cup): Lends a salty, nutty finish on top.
Crushed butter crackers (1/2 cup): Think Ritz crackers for that irresistible crunchy topping that mimics pot pie crust!

How to Make Creamy Chicken Pot Pie Pasta Bake

Step 1: Prep and Cook the Pasta

Begin by preheating your oven to 375°F (190°C). While the oven heats up, bring a big pot of salted water to a boil and cook your chosen pasta until it’s just al dente. Remember, the pasta will finish cooking in the oven, so don’t let it get mushy! Drain it and set aside — you want the pasta to be ready and waiting for all that creamy, cheesy sauce.

Step 2: Build the Flavorful Base

In a large skillet, melt the butter over medium heat. Toss in the diced onion and sauté for 3–4 minutes until soft and translucent, stirring often to avoid browning. Now stir in the minced garlic and let it cook for about a minute, just until fragrant. This aromatic base sets the stage for an irresistible sauce.

Step 3: Make the Creamy Sauce

Sprinkle the flour over your onions and garlic and stir well, letting it cook for 1–2 minutes. This step eliminates any raw flour taste and helps the sauce thicken later. Gradually whisk in the chicken broth, blending thoroughly to avoid lumps. Once smooth, add the milk and heavy cream, and continue whisking. Allow the mixture to simmer for 3–5 minutes until it thickens into a silky sauce.

Step 4: Add Seasonings and Chicken

Season your bubbling sauce with salt, black pepper, dried thyme, and garlic powder. Toss in the shredded chicken, frozen peas and carrots, and corn, stirring until everything is evenly coated and colorful. The heat from the sauce will thaw the veggies, so no extra cooking required!

Step 5: Bring It All Together

Off the heat, gently fold in the cooked pasta and one cup of shredded cheddar cheese until the noodles are thoroughly covered in that luscious chicken and veggie sauce. You want every corkscrew and crevice to be blanketed in creamy goodness!

Step 6: Layer, Top, and Bake

Pour the creamy pasta mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining cheddar over the top, followed by the Parmesan and a generous layer of crushed butter crackers. Pop it into the oven and bake for 20–25 minutes, until the top is beautifully golden and the sides are bubbling with anticipation. Let the Creamy Chicken Pot Pie Pasta Bake cool for a few minutes before digging in — it’ll still be plenty hot!

How to Serve Creamy Chicken Pot Pie Pasta Bake

Garnishes

Add a sprinkle of fresh parsley for color and a hint of freshness, or a few twists of cracked black pepper for extra zing. For more flair, a light dusting of extra Parmesan right before serving gives a salty, melty touch that pays homage to classic pot pie flavor.

Side Dishes

This Creamy Chicken Pot Pie Pasta Bake pairs delightfully with a simple green salad tossed in a light vinaigrette to balance all the richness, or gently steamed green beans for extra crunch. Warm dinner rolls or garlic bread are perfect for sopping up every last bit of creamy sauce.

Creative Ways to Present

Serve portions in individual ramekins to mimic a personal pot pie feel, or scoop it into hollowed-out sourdough bread bowls for a playful take. For a gathering, serve family-style from the baking dish and let everyone help themselves to the layers of cheesy, crunchy, creamy deliciousness.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Pot Pie Pasta Bake keeps beautifully for up to three days in the refrigerator. Simply cover the baking dish tightly or transfer portions to an airtight container — the sauce stays creamy, and the flavors meld even more by the next day.

Freezing

If you’d like to freeze your pasta bake, assemble it up to the point of baking, then wrap tightly in plastic wrap and foil. It will keep for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding a few minutes to bake time if needed. For best texture, add the cracker topping just before baking rather than before freezing.

Reheating

To reheat, cover and warm leftovers in a 350°F (175°C) oven until hot, about 20 minutes. Individual servings can be microwaved for quicker, cozy meals — just add a splash of milk if the sauce thickens up too much, and stir halfway through for even heating.

FAQs

Can I use a different type Main Course

Absolutely! Any short, sturdy pasta such as fusilli, farfalle, or shells will work perfectly for Creamy Chicken Pot Pie Pasta Bake. Just make sure to cook them to al dente, as softer pastas may not hold up as well during baking.

What’s the best chicken to use in this recipe?

Rotisserie chicken is the quickest option and delivers lots of flavor, but you can use any leftover cooked chicken. If starting from scratch, simply poach or roast a couple of chicken breasts or thighs, then shred before adding to the pasta bake mixture.

Can I make Creamy Chicken Pot Pie Pasta Bake ahead of time?

Yes, you can assemble the entire casserole in advance, refrigerate, and then bake when you’re ready to serve. If baking straight from the fridge, add an extra 10–15 minutes to the baking time to ensure it’s heated through and bubbling.

Is there a way to make this dish lighter?

For a lighter version, use whole milk instead of heavy cream, and reduce the amount of cheese or choose a reduced-fat variety. You can also load up on extra veggies to add more bulk and nutrition without sacrificing comfort factor.

Can I swap in other vegetables?

Definitely! Creamy Chicken Pot Pie Pasta Bake is very flexible. Substitute or add in diced bell peppers, green beans, mushrooms, broccoli, or even spinach depending on what you have on hand or what’s in season.

Final Thoughts

If you’re looking for a meal that combines comfort, flavor, and irresistibly creamy texture, Creamy Chicken Pot Pie Pasta Bake delivers every single time. With its crowd-pleasing flavor and make-ahead convenience, it’s bound to join your list of go-to family favorites. Don’t wait to give it a try — your dinner table (and your taste buds) will thank you!

Creamy Chicken Pot Pie Pasta Bake Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Chicken Pot Pie Pasta Bake combines the best of two comforting classics into one delicious dish. Tender pasta with a creamy, flavorful chicken and vegetable filling, topped with a cheesy crust of cheddar, Parmesan, and buttery crackers.

Ingredients

Scale

Pasta:

12 oz short pasta (like rotini or penne)

Filling:

2 tablespoons unsalted butter
1 small onion, diced
2 garlic cloves, minced
2 cups cooked and shredded chicken
1 cup frozen peas and carrots
1/2 cup frozen corn
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup crushed butter crackers (like Ritz)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Cook pasta: Cook pasta in salted water until al dente; drain and set aside.
Prepare filling: In a large skillet, melt butter over medium heat. Add onion and sauté until soft. Stir in garlic, then sprinkle flour over the mixture. Gradually whisk in chicken broth, milk, and heavy cream. Season with salt, pepper, thyme, and garlic powder. Stir in chicken, peas, carrots, and corn.
Combine pasta and filling: Add cooked pasta and 1 cup of cheddar cheese to the skillet, mix until coated.
Bake: Transfer the mixture to a baking dish. Top with remaining cheddar, Parmesan, and crushed crackers. Bake for 20–25 minutes until golden and bubbly.
Serve: Let cool slightly before serving.