Chicken Pot Pie Pasta Bake

Name: Chicken Pot Pie Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 oz pasta (penne or rotini); 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups cooked, shredded chicken; 1 cup frozen peas and carrots; 1 cup frozen corn; 1 (10.5 oz) can cream of chicken soup; 1 cup milk; ½ cup chicken broth; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 1½ cups shredded cheddar cheese; ½ cup grated Parmesan cheese; ½ cup crushed Ritz crackers (optional, for topping)

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This Chicken Pot Pie Pasta Bake combines all the comforting flavors of a classic pot pie with the ease of a baked pasta dish. Creamy, cheesy, and packed with tender chicken and veggies, this meal is a family favorite!

Contents

Origin Chicken Pot Pie Pasta Bake What I Love About This Recipe Chicken Pot Pie Pasta Bake Ingredients Directions Notes

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a staple in American comfort food, tracing its roots back to European meat pies. This pasta version keeps the creamy, hearty filling but swaps the crust for pasta, making it an easy, oven-baked dish.

What I Love About This Recipe

This dish combines the best of both worlds—the creamy, cozy flavors of chicken pot pie with the heartiness of a baked pasta dish. It’s an easy, one-pan meal that comes together quickly, making it perfect for busy weeknights. The golden cheese topping adds an irresistible crunch!

Chicken Pot Pie Pasta Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

12 oz pasta (penne or rotini)
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 cups cooked, shredded chicken
1 cup frozen peas and carrots
1 cup frozen corn
1 (10.5 oz) can cream of chicken soup
1 cup milk
½ cup chicken broth
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
½ cup crushed Ritz crackers (optional, for topping)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Sauté onion and garlic until softened.
Stir in shredded chicken, frozen peas, carrots, and corn. Cook for 2-3 minutes.
Add cream of chicken soup, milk, chicken broth, Italian seasoning, salt, and pepper. Mix until smooth and heated through.
Stir in cooked pasta and 1 cup of shredded cheddar cheese. Transfer mixture to the prepared baking dish.
Sprinkle remaining cheddar, Parmesan cheese, and crushed Ritz crackers on top.
Bake for 20-25 minutes, or until bubbly and golden brown on top.