Fall in Love with This Creamy Chicken Pot Pie Pasta Bake

This Creamy Chicken Pot Pie Pasta Bake delivers all the cozy, nostalgic flavors of a traditional pot pie—only in pasta form! Creamy sauce, tender chicken, hearty vegetables, and golden baked pasta come together in a satisfying casserole that’s both comforting and lighter. It’s perfect for busy weeknights, meal prep, or feeding a hungry family without overindulging.

Why You’ll Love This Recipe

Classic Comfort Food Flavor: All the warmth of a pot pie in a quick, cheesy pasta bake.
Healthier Twist: Made with light dairy, lean chicken, and extra veggies for a balanced meal.
Family-Friendly Favorite: Loved by adults and kids alike.
One-Pan Simplicity: Great for meal prep or easy weeknight dinners.

Ingredients

For the Pasta Bake:

• 8 oz whole wheat or high-protein rotini or penne pasta
• 2 cups cooked chicken breast, shredded or cubed
• 1 cup frozen peas and carrots mix
• 1/2 cup frozen corn
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• 2 tablespoons flour
• 1 tablespoon olive oil or light butter
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/4 cup plain nonfat Greek yogurt
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Optional: Extra cheese for topping

Instructions

Cook the Pasta

• Bring a pot of salted water to a boil and cook pasta according to package instructions until al dente.
• Drain and set aside.

Make the Creamy Filling

• In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing for 2–3 minutes.
• Stir in the flour and cook for 1 minute to form a roux.
• Slowly whisk in chicken broth and almond milk, stirring constantly until thickened (about 3–5 minutes).
• Stir in Greek yogurt, cheese, thyme, salt, and pepper until smooth and creamy.

Combine and Bake

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine cooked pasta, shredded chicken, frozen vegetables, and the creamy sauce. Mix well.
• Pour mixture into a lightly greased baking dish. Top with additional cheese if desired.
• Bake for 20–25 minutes, or until bubbly and golden on top.

Nutritional Information (Per Serving, Approximate)

• Calories: 290
• Carbs: 28g
• Protein: 26g
• Fat: 9g
• Fiber: 5g
• Sugar: 4g

Tips for Success

• Use Rotisserie Chicken: Save time by using pre-cooked chicken.
• Boost the Veggies: Add mushrooms, spinach, or bell peppers for extra nutrition.
• Creamy Texture: Greek yogurt adds richness while keeping it light.
• Make it Ahead: Prepare in advance and bake when ready to serve.

Why This Recipe Works

• Comfort Food Made Lighter: All the cozy, creamy goodness without the heaviness.
• Easy & Efficient: Simple ingredients, one pan, and under an hour from start to finish.
• Crowd-Pleaser: A warm, hearty meal that everyone at the table will love.
• Leftover Friendly: Reheats beautifully for lunch or dinner the next day.

Creamy Chicken Pot Pie Pasta Bake is the ultimate answer to a wholesome, satisfying dinner that tastes indulgent without being over the top. With hearty protein, comforting pasta, and a velvety sauce packed with veggies, this dish brings all the comfort of classic pot pie—with none of the hassle.