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Creamy Chicken Pot Pie Pasta Bake

This creamy chicken pot pie pasta bake is warm, simple, and filling, blending pot pie flavors with pasta for a quick family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken Use leftover or store-bought rotisserie chicken for convenience.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup chicken broth
  • 1 can cream of chicken soup 10.5 oz can
  • 2 cups pasta Use any pasta shape you prefer.
  • 1 cup heavy cream
  • 1 cup mixed vegetables Frozen mixed vegetables can be used.
  • 1/2 cup breadcrumbs For topping.
  • 2 tbsp butter Cold butter, dotted on top.
  • 1 cup cheddar cheese Shredded.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, cook the pasta according to package instructions; drain and set aside.
  3. In a mixing bowl, combine cooked chicken, garlic powder, onion powder, chicken broth, cream of chicken soup, heavy cream, mixed vegetables, salt, and pepper.
  4. Add the cooked pasta to the mixture and stir until well combined.
Baking
  1. Pour the mixture into a greased baking dish, and top with cheddar cheese and breadcrumbs.
  2. Dot with butter on top.
  3. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbling.
  4. Let it cool slightly before serving.

Notes

Serve warm in shallow bowls or on plates. Pair with a green salad or steamed vegetables for balance. A spoonful of extra cheddar on top is great for cheese lovers. Cool the bake to room temperature before storing.