Looking for a comforting, easy-to-make meal that combines all the cozy flavors of chicken pot pie with the heartiness of pasta? This Creamy Chicken Pot Pie Pasta Bake is exactly what you need! It’s a one-dish wonder that’s packed with tender chicken, creamy sauce, and a cheesy topping—everything you love about the classic chicken pot pie, but in pasta form.

With minimal prep time and the use of pantry staples like cream of chicken soup, sour cream, and frozen veggies, this dish comes together quickly and makes for a filling and satisfying meal. Whether you’re feeding a hungry family or preparing leftovers for the week ahead, this creamy, cheesy pasta bake is sure to be a crowd-pleaser. Let’s dive into how to make this delightful comfort food!

Why You’ll Love This Recipe

1. Comforting and Hearty

This dish has all the comforting flavors of chicken pot pie, but with the added bonus of pasta! It’s the perfect cozy meal to enjoy on a chilly night.

2. Easy to Make

With simple ingredients and minimal prep, this pasta bake comes together quickly—making it perfect for busy weeknights or weekend family meals.

3. Creamy and Cheesy

Thanks to the cream of chicken soup, sour cream, and melted cheddar cheese, this bake is rich, creamy, and totally indulgent. Who can resist gooey, melted cheese on top?

4. Customizable

You can easily swap in different veggies, use a different type of cheese, or adjust the seasoning to suit your taste. It’s a versatile dish that you can make your own.

5. Great for Meal Prep

This recipe is perfect for leftovers! It reheats beautifully, making it an excellent choice for meal prep or for feeding a crowd.

Ingredients

Cooked, shredded chicken (rotisserie chicken works great)
Pasta (penne, rotini, elbow macaroni, or your favorite kind)
Frozen peas and carrots (or other frozen veggies)
Cream of chicken soup
Sour cream
Chicken broth
Cheddar cheese (shredded)
Garlic powder
Onion powder
Salt and pepper
Butter

Variations

Swap in Different Veggies: While peas and carrots are classic, feel free to experiment with other frozen veggies like corn, green beans, or broccoli for added variety.
Use a Different Cheese: If you prefer a different flavor, you can substitute cheddar cheese with mozzarella, gouda, or even a sharp parmesan.
Make It Spicy: Add a pinch of cayenne pepper or some diced green chilies to give this dish a little kick.
Gluten-Free Version: Use gluten-free pasta to make this dish gluten-free, and double-check that your cream of chicken soup is gluten-free as well.
Add a Crunchy Topping: For extra texture, you can top the bake with crushed crackers, breadcrumbs, or even some grated parmesan before baking for a crispy finish.

How to Make the Recipe

Step 1: Cook the Pasta

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain the pasta and set it aside.

Step 2: Prepare the Sauce

In a large saucepan, melt the butter over medium heat. Add the cream of chicken soup, sour cream, and chicken broth, stirring until smooth and creamy. Add garlic powder, onion powder, salt, and pepper to taste, and continue to stir until the sauce is well-seasoned and heated through.

Step 3: Add Chicken and Veggies

Stir in the shredded cooked chicken and frozen veggies (peas and carrots, or any others of your choice). Cook for another 3-4 minutes, allowing the chicken and vegetables to heat through and combine with the creamy sauce.

Step 4: Combine Pasta and Sauce

Add the cooked pasta to the sauce and toss until everything is well-coated and mixed together. If the mixture seems too thick, you can add a little more chicken broth to reach your desired consistency.

Step 5: Bake the Dish

Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve and Enjoy

Once the pasta bake is ready, remove it from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or extra cheese if desired, and enjoy!

Tips for Making the Recipe

Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken for a quick and flavorful addition to this dish.
Don’t Overcook the Pasta: Since the pasta will cook further in the oven, it’s important to cook it al dente to avoid it becoming too soft or mushy in the bake.
Adjust the Sauce Consistency: If the sauce is too thick, you can add more chicken broth to make it smoother and creamier. If it’s too thin, let it simmer a bit longer to thicken.
Top with Extra Cheese: For an extra cheesy, indulgent bake, you can add more cheese on top before baking. A mix of mozzarella and cheddar gives a deliciously stretchy texture.

How to Serve

This creamy chicken pot pie pasta bake is a complete meal in itself, but it pairs wonderfully with a side salad or some garlic bread to soak up any extra sauce. For a lighter option, serve it alongside roasted vegetables or steamed broccoli. This dish is also a great addition to any potluck or family gathering!

Make Ahead and Storage

Storing Leftovers

Once the pasta bake has cooled, store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in the oven until heated through.

Freezing

This pasta bake is perfect for freezing! To freeze, let it cool completely before covering it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 40-45 minutes, or until hot and bubbly.

Reheating

To reheat, simply warm individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

FAQs

1. Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables, but you may need to cook them slightly before adding them to the sauce to ensure they’re tender.

2. Can I use different types of cheese?

Absolutely! Feel free to experiment with other cheeses like mozzarella, gouda, or even a mix of cheddar and parmesan for a different flavor.

3. How can I make this recipe dairy-free?

You can substitute dairy-free cream of chicken soup, use dairy-free sour cream, and swap the cheese for a dairy-free version to make it dairy-free.

4. Can I use a different type of pasta?

Yes, you can use any type of pasta you like—penne, elbow macaroni, rotini, or fusilli all work great in this dish.

5. Can I make this recipe ahead of time?

Yes, you can prepare this pasta bake in advance. Assemble it up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking.

6. How can I make this dish spicier?

If you like a little heat, add red pepper flakes, diced jalapeños, or a dash of hot sauce to the sauce mixture for some extra spice.

7. Can I use leftover turkey instead of chicken?

Yes! Leftover turkey works great in this recipe and makes for a delicious twist on the classic chicken pot pie.

8. How can I make this gluten-free?

To make it gluten-free, simply use gluten-free pasta and check that your cream of chicken soup and chicken broth are gluten-free.

9. Can I double the recipe?

Yes, you can double the recipe for a larger crowd. Use a larger baking dish and adjust the cooking time as needed.

10. Can I freeze this dish?

Yes, this pasta bake freezes well! Just follow the freezing instructions mentioned above for easy meal prep.

Conclusion

This Creamy Chicken Pot Pie Pasta Bake is the perfect combination of comfort food and convenience. With tender chicken, creamy sauce, and gooey cheese, it’s the ultimate cozy meal for any night of the week. Plus, it’s easy to customize and makes for great leftovers. Whether you’re making it for your family or preparing it ahead of time for busy days, this pasta bake is a guaranteed hit!