Creamy Chicken Pot Pie Pasta Bake is the ultimate comfort food fusion, combining everything we love about a classic chicken pot pie with the heartiness of a baked pasta dish. I created this recipe on a cold evening when I was craving something cozy but did not feel like making pie crust from scratch. The result was even better than expected. You get tender chicken, a creamy vegetable-studded sauce, and pasta baked until perfectly comforting, all in one dish. What makes this recipe especially appealing is how familiar and nostalgic it feels, yet it is incredibly practical for modern home cooking. I have tested this dish with different pasta shapes and even adjusted the creaminess depending on what I had in the fridge, and it has never failed. This is the kind of recipe that brings everyone to the table quickly and leaves you with leftovers you will actually look forward to reheating.
Why You’ll Love This Recipe
This pasta bake delivers all the classic flavors of chicken pot pie without the extra effort of pastry. It is rich, creamy, family-friendly, and ideal for make-ahead meals. The baked finish creates a comforting texture that feels indulgent while still being approachable.
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Creamy Chicken Pot Pie Pasta Bake
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting pasta bake inspired by classic chicken pot pie, featuring tender chicken, vegetables, and pasta baked in a rich, creamy sauce with a golden topping.
Ingredients
- 400 g penne or rotini pasta
- 2 cups cooked chicken breast, diced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil.
- Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Add carrots and cook for 4–5 minutes until slightly tender.
- Sprinkle flour over the vegetables and stir continuously for 1 minute.
- Gradually whisk in chicken broth until smooth, then add heavy cream.
- Season with thyme, salt, and black pepper. Simmer until the sauce thickens.
- Stir in cooked chicken, peas, and corn.
- Add cooked pasta and mix until evenly coated.
- Transfer the mixture to a greased baking dish.
- Top with Parmesan cheese, mozzarella cheese, and breadcrumbs.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Remove from oven, garnish with parsley if desired, and serve warm.
Notes
- Rotisserie chicken works well for this recipe.
- You can substitute half-and-half for a lighter sauce.
- Add mushrooms for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast or chicken thighs
Cooked chicken provides the protein base of this dish. Breast meat keeps it lean, while thighs add extra juiciness and depth.
Short pasta
Penne, rotini, or rigatoni work best because their shape holds the creamy sauce well.
Butter
Butter forms the foundation of the sauce, adding richness and classic pot pie flavor.
Onion
Finely diced onion adds sweetness and depth once softened in butter.
Garlic cloves
Garlic enhances the savory character of the dish and balances the creaminess.
All-purpose flour
Flour thickens the sauce, giving it that signature pot pie consistency.
Chicken broth
Broth adds flavor and helps create a smooth, savory sauce.
Milk or cream
Milk keeps the sauce lighter, while cream makes it extra indulgent. I have tried both with great results.
Frozen mixed vegetables
A blend of peas, carrots, and corn brings color, sweetness, and convenience.
Salt
Salt is essential for balancing the richness of the sauce.
Black pepper
Pepper adds gentle warmth and enhances the savory notes.
Dried thyme
Thyme gives the dish its classic pot pie aroma.
Dried parsley
Parsley adds a subtle herbal note that keeps the flavors fresh.
Shredded cheese
Cheese creates a golden, bubbly topping and adds extra comfort.
Directions
Start by cooking the pasta in salted water until just al dente. Drain and set aside. In a large skillet, melt butter over medium heat and sauté the onion until soft and translucent. Add the garlic and cook briefly until fragrant. Sprinkle in the flour and stir constantly to form a roux, cooking for about one minute.
Gradually pour in the chicken broth while whisking, followed by the milk or cream. Continue stirring until the sauce thickens into a smooth, creamy consistency. Season with salt, black pepper, thyme, and parsley. Stir in the cooked chicken and frozen vegetables, allowing them to warm through.
Combine the sauce with the cooked pasta and mix until evenly coated. Transfer everything to a greased baking dish and sprinkle the shredded cheese evenly on top. Bake until the cheese is melted and golden and the pasta bake is bubbling around the edges. Let it rest briefly before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves six people. Preparation takes about 20 minutes, with a cooking and baking time of approximately 40 minutes. The total time is around one hour.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave until warmed through. Add a small splash of milk if the sauce thickens too much.
Variations and Customizations
There are many ways to adapt this Creamy Chicken Pot Pie Pasta Bake to suit your preferences. For a richer version, use heavy cream instead of milk and increase the cheese topping slightly. If you want a lighter option, use low-fat milk and reduce the butter.
You can swap chicken for turkey, making this an excellent option for using leftovers. Rotisserie chicken also works beautifully and saves time. For added vegetables, mushrooms, green beans, or diced potatoes fit naturally into the pot pie theme.
Herbs can be adjusted as well. Rosemary adds a deeper aroma, while fresh parsley stirred in at the end brightens the dish. If you enjoy a crunchy topping, mix breadcrumbs with a little melted butter and sprinkle them over the cheese before baking.
For a gluten-free version, use gluten-free pasta and a suitable flour alternative for thickening the sauce.
Nutrition and Dietary Info
This dish provides a balanced meal with protein from chicken, carbohydrates from pasta, and fats from dairy. Including vegetables adds fiber and essential vitamins. Adjusting dairy choices allows you to control richness and calorie content.
Expert Tips & Customizations
Perfect sauce texture
Whisk continuously when adding liquid to avoid lumps.
Prevent overbaked pasta
Cook pasta just to al dente so it stays tender after baking.
Enhanced flavor
Season gradually and taste the sauce before combining with pasta.
FAQs
Can I make this ahead of time?
Yes, assemble the dish and refrigerate it before baking.
What pasta shape works best?
Short, sturdy pasta shapes hold the sauce best.
Can I freeze this pasta bake?
Yes, freeze before or after baking for up to two months.
Can I use rotisserie chicken?
Absolutely, it is a great time-saving option.
Is cheese necessary?
Cheese is optional but adds flavor and texture.
Can I add fresh vegetables?
Yes, lightly sauté them before adding to the sauce.
How do I keep it from drying out?
Cover loosely with foil if reheating in the oven.
Can I make it dairy-free?
Use plant-based butter, milk, and cheese alternatives.
Does this work as a one-dish meal?
Yes, it is filling and well-balanced on its own.
What side dish pairs well?
A simple green salad complements it nicely.
Conclusion
Creamy Chicken Pot Pie Pasta Bake is a comforting, satisfying dish that combines nostalgia with convenience. Its rich sauce, tender chicken, and baked pasta make it a dependable recipe for family dinners, gatherings, or make-ahead meals. Once you try it, it is likely to become a regular favorite in your kitchen.
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