If you’re craving ultimate comfort food that combines the hearty flavors of chicken pot pie with the ease of a pasta bake, you’re in for a treat with this Creamy Chicken Pot Pie Pasta Bake Recipe. Imagine tender chicken, creamy sauce, cheesy goodness, and perfectly cooked pasta all layered into one irresistible dish that’s as cozy as it is flavorful. It’s a weeknight winner that feels like a warm hug and comes together quickly enough to make dinner a stress-free joy.
Ingredients You’ll Need
This recipe is delightfully straightforward, using simple ingredients you probably already have on hand, each playing a key role in delivering that luscious texture, rich flavor, and satisfying bite. From creamy soup and sour cream to shredded cheddar cheese, every element contributes to making this dish a crowd-pleaser.
- 2 cups cooked chicken: Shredded or diced, this is the protein-packed heart of the dish.
- 12 oz pasta (penne or rotini): These shapes hold the creamy sauce beautifully and add nice texture.
- 1 can (10.5 oz) cream of chicken soup: The classic base that makes the sauce silky and comforting.
- 1/2 cup sour cream: Adds an extra tang and creaminess to balance the soup.
- 1 cup chicken broth: Keeps the bake moist and flavorful without overpowering the dish.
- 1 1/2 cups shredded cheddar cheese (divided): Sharp and melty, cheese perfects the topping and inside mix.
- 1 teaspoon garlic powder: For subtle depth and a hint of savory warmth.
- 1 teaspoon onion powder: Enhances the overall flavor without being too strong.
- 1/2 teaspoon salt: Balances and brightens all the flavors.
- 1/4 teaspoon black pepper: Just enough kick to keep it interesting.
- 2 tablespoons butter (melted): Adds richness and helps bind the dish together wonderfully.
- Optional: 1 cup frozen peas or mixed vegetables: If you want to channel classic chicken pot pie vibes with a veggie boost.
How to Make Creamy Chicken Pot Pie Pasta Bake Recipe
Step 1: Preheat and Prepare Pasta
Begin by warming your oven to 375°F (190°C). While it preheats, cook the pasta according to the package instructions until al dente, then drain it well. The pasta is the canvas for your creamy mixture, so setting it aside carefully ensures the bake won’t turn mushy later.
Step 2: Whisk Together the Creamy Sauce
In a large bowl, combine the cream of chicken soup, sour cream, and chicken broth. Sprinkle in the garlic powder, onion powder, salt, and pepper, then stir everything until smooth and creamy. This luscious sauce is what makes this bake sing with comforting flavor.
Step 3: Combine Chicken, Pasta, and Veggies
Add your cooked chicken and pasta to the bowl with the sauce. Pour in the melted butter, and if you want a veggie twist, stir in the frozen peas or mixed vegetables now. Mix thoroughly so that every piece is coated in that rich, creamy sauce—it’s what guarantees delicious bites in every forkful.
Step 4: Assemble and Top the Bake
Grease a 9×13-inch baking dish, then spread the creamy pasta mixture evenly inside. Sprinkle one cup of shredded cheddar cheese evenly over the top for that gorgeous, melty crust that adds a wonderful contrast to the creamy interior.
Step 5: Bake Until Bubbly and Golden
Pop the dish in your preheated oven for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted and bubbly, with golden brown edges peeking through. Letting it rest for a few minutes before serving helps the flavors settle and makes it easier to dish out all that comforting goodness.
How to Serve Creamy Chicken Pot Pie Pasta Bake Recipe
Garnishes
To elevate your Creamy Chicken Pot Pie Pasta Bake Recipe, sprinkle some fresh chopped parsley or chives on top right before serving. Not only does it add a pop of vibrant color, but it also adds a refreshing brightness that cuts through the richness perfectly. If you’re feeling fancy, a light dusting of paprika can add a warm, smoky hint that complements the dish beautifully.
Side Dishes
This pasta bake is quite the star, but pairing it with a crisp green salad or steamed green beans creates a balanced meal that won’t feel too heavy. Simple garlic bread or a warm baguette on the side is perfect for mopping up any extra creamy sauce — trust me, you’ll want every last bit.
Creative Ways to Present
Serve this bake straight from a colorful ceramic dish for a homey feel or portion it into individual ramekins for a charming personal presentation. Adding a handful of golden toasted breadcrumbs on top before baking can introduce a delightful crunch that contrasts beautifully with the creamy filling. It’s a fun way to surprise your guests or family!
Make Ahead and Storage
Storing Leftovers
Leftovers of the Creamy Chicken Pot Pie Pasta Bake Recipe keep wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making every bite just as satisfying if not more than the first day.
Freezing
If you want to save some for later, this pasta bake freezes well. Transfer it to a freezer-safe dish, cover tightly with foil or plastic wrap, and keep it frozen for up to 2 months. Thaw it overnight in the fridge before reheating to preserve the creaminess and texture.
Reheating
For the best results when reheating, pop the pasta bake in a preheated oven at 350°F (175°C) until warmed through and bubbly again. If you’re in a hurry, the microwave works too—just cover and heat in short intervals to avoid drying out. Adding a touch of extra cheese or a splash of broth before reheating can restore some of that fresh-from-the-oven magic.
FAQs
Can I use fresh chicken instead of cooked chicken?
Absolutely! If you prefer, cook your chicken fresh by baking, boiling, or sautéing it until fully cooked and then shred or dice it. Using pre-cooked chicken just speeds things up and keeps the texture perfect in the final bake.
What pasta works best in this recipe?
Penne and rotini are perfect because their shapes catch the creamy sauce, but feel free to use other sturdy pasta types like fusilli or shells that can hold this rich mixture well.
Can I substitute the cream of chicken soup?
Yes, you can use cream of mushroom soup or even a homemade white sauce. Just make sure the substitutes are thick and creamy to keep the ideal texture of your bake.
Is it possible to make this dish vegetarian?
Definitely! Swap the chicken for a hearty mix of vegetables like mushrooms, zucchini, and carrots, and use vegetable broth and a vegetarian cream soup alternative to keep it flavorful and creamy.
How can I make this recipe healthier?
Try using whole wheat pasta, reduce the cheese amount slightly, and add extra veggies to boost fiber and nutrients. You can also substitute sour cream with Greek yogurt for a protein boost and tangy flavor.
Final Thoughts
This Creamy Chicken Pot Pie Pasta Bake Recipe is one of those soul-soothing meals that feels like home in every bite. Whether you’re feeding a family or craving a cozy dinner for yourself, this dish brings together simplicity and indulgence effortlessly. Give it a try—you might just find your new favorite comfort food that’s ready in under an hour!
Print
Creamy Chicken Pot Pie Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Pot Pie Pasta Bake combines the comforting flavors of classic chicken pot pie with the ease of a hearty pasta casserole. Tender cooked chicken, creamy sauce made from cream of chicken soup and sour cream, and cheesy goodness come together in this quick and satisfying dish perfect for weeknight dinners.
Ingredients
Protein & Pasta
- 2 cups cooked chicken (shredded or diced)
- 12 oz pasta (penne or rotini works well)
Sauce & Dairy
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 tablespoons butter (melted)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- 1 cup frozen peas or mixed vegetables (optional, for a classic pot pie touch)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pasta casserole evenly.
- Cook Pasta: Boil the pasta according to the package instructions until al dente. Drain it well and set aside to cool slightly—this prevents it from overcooking in the oven.
- Prepare Sauce: In a large mixing bowl, whisk together cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until you have a smooth and evenly combined sauce.
- Combine Ingredients: Add the cooked chicken, drained pasta, and melted butter to the sauce mixture. If you’re using peas or mixed vegetables, fold them in now. Stir gently but thoroughly until everything is evenly coated with the creamy sauce.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish lightly and pour in the pasta mixture. Spread it out evenly to ensure uniform cooking and browning.
- Add Cheese Topping: Sprinkle 1 cup of the shredded cheddar cheese evenly over the top of the casserole for a golden, melted cheese crust.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes. The cheese should be melted, bubbly, and slightly golden at the edges, signaling the dish is done.
- Cool and Serve: Remove the pasta bake from the oven and let it cool for a few minutes to set. This helps in serving neat portions without it falling apart.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a different flavor.
- Use rotisserie chicken or leftover roasted chicken to save time.
- Frozen peas or mixed vegetables add a nice pop of color and nutrition but can be omitted if preferred.
- For a crispier top, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
