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Cheesy Chicken Pot Pie Pasta Bake overhead flatlay

Creamy Chicken & Veggie Pasta Bake

This comforting pasta bake features tender chicken and mixed vegetables in a rich, creamy sauce, all topped with a generous layer of melted cheese and baked to golden perfection.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 460 kcal

Equipment

  • Pot
  • Dutch oven
  • Baking dish
  • Whisk

Ingredients
  

For the Pasta

  • 8 oz short pasta (about 2 cups) uncooked (penne, rotini, or elbow macaroni)

For the Creamy Filling

  • 2 cups cooked chicken shredded or diced
  • 2 tbsp unsalted butter
  • 1/2 medium yellow onion diced
  • 2 medium carrots diced
  • 1 stalk celery diced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth/stock low sodium
  • 1 cup whole milk
  • 1/2 cup heavy cream (optional)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)

For the Cheesy Topping

  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 2 tbsp Parmesan cheese grated (optional)

Instructions
 

Preparation

  • Cook pasta in salted boiling water until al dente, then drain and set aside.
  • Melt butter in a large pot, then cook diced onion, carrots, and celery until softened.
  • Sprinkle flour over vegetables to make a roux, then gradually whisk in chicken broth and milk. Bring to a simmer, stir in cream (if using), thyme, garlic powder, onion powder, salt, and pepper, then simmer for a few more minutes until thickened.
  • Stir cooked chicken, frozen peas, and corn into the creamy sauce, then gently fold in the drained pasta until coated.
  • Transfer the mixture to a 9x13 inch baking dish if your pot isn't oven-safe.
  • Evenly sprinkle shredded cheddar and mozzarella cheese over the top, adding Parmesan if desired.
  • Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and lightly browned.
  • Let the pasta bake rest for 5-10 minutes before serving.

Notes

For a richer sauce, do not skip the heavy cream. Leftovers can be stored in the refrigerator for up to 3 days and reheated.