This Creamy Chicken Pot Pie Pasta Bake brings all the cozy, comforting flavors of a classic chicken pot pie into an easy, family-friendly pasta dish. Tender cooked chicken, perfectly cooked pasta, and a rich, creamy sauce come together under a golden, cheesy breadcrumb topping. It’s warm, satisfying, and perfect for busy weeknights or a comforting weekend dinner everyone will love.
Ingredients
2 cups cooked chicken, shredded or diced
2 cups pasta (penne, rotini, or shells work well)
2 tbsp butter
1 cup heavy cream
1 cup chicken broth
1 can cream of chicken soup
1 cup shredded cheddar cheese
½ cup breadcrumbs
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
Preparation Method
Preheat your oven to 375°F (190°C) and lightly
grease a baking dish.
Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the garlic powder and onion powder and stir until fragrant.
Pour in the chicken broth and heavy cream, then add the cream of chicken soup. Stir well and let the sauce simmer for 3–4 minutes until smooth and creamy.
Season with salt and pepper to taste, then stir in the cooked chicken and pasta until everything is well coated.
Transfer the mixture to the prepared baking dish. Sprinkle the cheddar cheese evenly over the top, followed by the breadcrumbs.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
Let rest for a few minutes before serving.
Serving Suggestion
Serve this creamy pasta bake hot, garnished with fresh parsley if desired. Pair it with a simple green salad or steamed vegetables for a complete, comforting meal.