Creamy Chicken Pot Pie Pasta Bake

You know those nights when everyone’s hungry right now, the sink is giving you side-eye, and you’re one minor inconvenience away from ordering pizza? That’s exactly when Creamy Chicken Pot Pie Pasta Bake swoops in like the comfy sweatpants of dinner.

This Creamy Chicken Pot Pie Pasta Bake has all the warm, nostalgic vibes of chicken pot pie—creamy sauce, tender chicken, cozy veggies—but skips the fussy crust drama. Instead, we go with pasta (because pasta never judges). It’s creamy, bubbly, and topped with buttery breadcrumbs that make your kitchen smell like a “wow, I really have my life together” moment… even if your laundry says otherwise.

Why You’ll Love This Creamy Chicken Pot Pie Pasta Bake

• Weeknight-friendly: It’s basically mix, pour, top, bake. Minimal chaos.
• Comfort food energy: Creamy sauce + chicken + veggies = a cozy hug in casserole form.
• Great use of leftovers: Rotisserie chicken? Yesterday’s chicken breast? This recipe welcomes it all.
• Picky-eater approved: The flavors are familiar, creamy, and not “too weird.” (You know the type of complaint.)

Ingredients You’ll Need

Here’s what goes into this Creamy Chicken Pot Pie Pasta Bake (aka your new dinner safety net):

• 2 cups cooked chicken, shredded
• 2 cups pasta (penne or rotini are perfect because they grab the sauce)
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Quick note from my kitchen: If your chicken is already seasoned, go light on salt at first. You can always add more, but you can’t un-salt a casserole (trust me, I’ve tried… in spirit).

How to Make Creamy Chicken Pot Pie Pasta Bake

1) Prep your oven and dish

Preheat your oven to 375°F (190°C). Grease a baking dish so serving later doesn’t turn into “why is this stuck like cement?”

2) Cook the pasta

Cook pasta according to package directions until al dente—that means it still has a little bite. Since it bakes again, you don’t want it turning into super-soft pasta pillows (unless that’s your thing).

Drain and set aside.

3) Mix up the creamy filling

In a large bowl, combine:

• shredded cooked chicken
• mixed vegetables
• cream of chicken soup
• chicken broth
• heavy cream
• garlic powder
• onion powder
• salt and pepper

Stir until it looks like a creamy, cozy sauce that you want to dive into with a spoon. (No shame.)

4) Add pasta and combine

Add the cooked pasta to the chicken mixture and stir until everything is coated and evenly mixed. Make sure those veggies aren’t all hiding in one corner like they’re avoiding responsibility.

5) Assemble

Pour the mixture into your greased baking dish and spread it out evenly.

6) Cheese it up

Sprinkle shredded cheddar cheese all over the top. This is not the moment to be shy.

7) Make the buttery breadcrumb topping

In a small bowl, mix breadcrumbs with melted butter until the crumbs are lightly coated.

Sprinkle that golden future evenly over the cheese.

8) Bake

Bake for 25–30 minutes, until the top is golden and bubbly. If you hear gentle sizzling, that’s the sound of dinner being proud of itself.

9) Cool slightly, then serve

Let it rest for about 5–10 minutes before serving. This helps it set up so you’re not scooping lava onto plates.

Cooking Tips (Because Life Is Real)

• Want it extra cozy? Add a little more cheddar on top in the last 5 minutes. No one will complain.
• If your sauce looks too thick: Don’t panic—it’s just concentrated comfort. Stir in a splash more chicken broth before baking.
• If your sauce looks too thin: It will thicken as it bakes and cools. Give it a few minutes of rest time—like you after a long day.
• Crunch upgrade: Use panko instead of regular breadcrumbs for a crispier top. (The “crunch factor” is powerful here.)
• Veggie swap: Use what you have—green beans, diced broccoli, or even leftover roasted veggies can work.

A Little Story From My Kitchen

This Creamy Chicken Pot Pie Pasta Bake is the kind of recipe I lean on when my week feels like one big to-do list wearing a trench coat. You know those days: emails, errands, someone needs something right now, and dinner is just… looming.

The first time I made this, I was trying to recreate the comfort of chicken pot pie without committing to crust-making (because I love myself). The pasta version was an instant win—easy, filling, and it made the house smell like everything was under control. Even when it absolutely wasn’t.

FAQs About Creamy Chicken Pot Pie Pasta Bake

Dinner That Feels Like a Warm Hug

If you’re craving comfort but don’t want extra steps (or extra dishes), Creamy Chicken Pot Pie Pasta Bake is the answer. It’s creamy, satisfying, family-friendly, and honestly… it’s the kind of meal that makes a regular Tuesday feel a little more manageable.

Make it once, and you’ll see why this Creamy Chicken Pot Pie Pasta Bake earns a spot in the “repeat forever” dinner rotation—right next to tacos and anything that involves cheese.

More Cozy Dinners to Try Next

If Creamy Chicken Pot Pie Pasta Bake hit the spot, here are a few more comfort-food favorites you’ll probably want on repeat (because one cozy dinner is never enough):

• Crock Pot Chicken Pot Pie that tastes like a hug — All the classic pot pie goodness, made easy with slow-cooker magic.
• One-Pot Gnocchi Chicken Pot Pie for busy nights — Soft, pillowy gnocchi + creamy comfort… and only one pot to wash (bless).
• Easy Chicken Wild Rice Casserole for cozy cravings — Hearty, creamy, and perfect when you want something filling without a lot of fuss.
• Slow Cooker Chicken Casserole with buttery Ritz topping — That crunchy, golden top is dangerously good (consider yourself warned!).

If you make this recipe (or any of these), I’d love to hear how it turned out—scroll down and leave a ★★★★★ review. Your stars and comments help other home cooks find their next cozy favorite! ⭐⭐⭐⭐⭐

Creamy Chicken Pot Pie Pasta Bake

---

• Author: Mounia
• Total Time: 45 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Creamy Chicken Pot Pie Pasta Bake is cozy comfort food made easy—tender chicken, veggies, and pasta in a rich creamy sauce, topped with buttery breadcrumbs and baked until golden.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded

• 2 cups pasta (penne or rotini)

• 1 cup mixed vegetables (carrots, peas, corn)

• 1 can (10.5 oz) cream of chicken soup

• 1 cup chicken broth

• 1 cup heavy cream

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese

• 1/2 cup breadcrumbs

• 2 tbsp butter, melted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C) and grease a baking dish.

2. Cook pasta until al dente, drain, and set aside.

3. In a large bowl, mix chicken, vegetables, cream of chicken soup, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.

4. Stir in the cooked pasta until well coated.

5. Pour mixture into the prepared baking dish and spread evenly.

6. Sprinkle cheddar cheese over the top.

7. In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the cheese.

8. Bake 25–30 minutes until bubbly and golden on top.

9. Cool 5–10 minutes before serving.

Notes

Rotisserie chicken works great and saves time.

For extra crunch, use panko instead of breadcrumbs.

If the sauce feels thick, stir in a splash more broth before baking.

Letting it rest after baking helps it set and serve neatly.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 560 kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 28 g
• Saturated Fat: 14 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 33 g
• Cholesterol: 120 mg