No need to boil the pasta or pre-cook the chicken—this dump-and-bake chicken pot pie pasta comes together in just 10 minutes! Packed with tender noodles, juicy chicken, and hearty veggies in a creamy sauce, it’s the ultimate one-dish comfort food dinner.
Table of Contents
If you love dump-and-bake recipes, be sure to try this chicken divan casserole, an easy kung pao chicken recipe, and this maple Dijon chicken, too!
Super easy and yummy! Love all your dump and bake recipes!
– Jan B.
Dump-and-bake dinners certainly aren’t fancy, but they help us get a homemade meal on the table — even on our busiest nights. This chicken pot pie pasta recipe is just the latest in our lineup of weeknight winners!
An Easy Chicken Pot Pie Pasta Recipe for Busy Weeknights
This is one of those great dinners that only requires about 10 minutes of your time. That’s why I call it a “dump-and-bake” meal — i.e., the easiest way to cook! Instead of sauteing or boiling the chicken, pasta, and vegetables, this version eliminates tedious prep work. Instead, all of the ingredients mingle, share seasonings, and simmer together in one dish in the oven.
You’ll also appreciate that this chicken and pasta casserole is family-friendly and incredibly versatile. Change up the ingredients to suit your family’s preferences or to use up whatever you have on hand. For instance, swap out the frozen mixed vegetables and just use corn, sliced mushrooms, or frozen peas. Use shredded rotisserie chicken (instead of the raw chicken) or try cooked sausage. If you don’t like cream of celery soup, swap it out for cream of mushroom or cream of chicken soup instead. The options are endless!
Ingredient Notes and Tips for Success
- I typically use the Campbell’s Heart Healthy cream of celery soup, but any similar option will work well. You can pick your favorite flavor of condensed soup to use here.
- Cut up raw, boneless skinless chicken breasts into bite-size pieces. The meat will cook in the oven along with the pasta. You can substitute with boneless skinless chicken thighs if you prefer the dark meat.
- I use Barilla rotini pasta, which has a suggested cooking time of 7-8 minutes on the package directions for al dente. You can substitute with another short pasta shape like rigatoni, elbows, bowtie (farfalle), or penne. Adjust the total baking time if you choose a different pasta shape.
- Instead of frozen mixed vegetables (a combination of corn, green beans, peas, and carrots), use about 1 cup of another veggie. Good options include sliced mushrooms, finely diced bell pepper, or chopped broccoli florets.
How to Make Chicken Pot Pie Pasta
This easy chicken pot pie pasta recipe is the perfect lazy weeknight dinner that the whole family will love! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Whisk together the soup, milk, broth, and seasoning.
- Stir in the onion, raw chicken, and uncooked pasta.
- Pour the mixture into a greased 8-inch square baking dish.
- Cover tightly with foil and bake for 30 minutes. Make sure that your dish is tightly covered during baking — you don’t want the steam to escape because the pasta needs to absorb that liquid.
- Stir in the vegetables, cover again, and bake for 25-30 more minutes, or until the pasta is tender and the chicken is cooked through. The vegetables don’t need as long to cook, so this keeps them nice and crisp-tender, rather than mushy and over-done.
- Give the dish a good stir before serving. The sauce will continue to thicken slightly as the dish rests. Taste, adjust the seasonings, and serve!
Serving Suggestions
Chicken pot pie pasta is basically an entire meal in one dish, thanks to the meat, noodles, and veggies. If you’d like to round out the dinner, pair it with flaky biscuits, 3-ingredient buttermilk biscuits, cast iron cornbread, corn sticks, cranberry muffins, pumpkin muffins or pumpkin bread, Aunt Bee’s 3-ingredient sour cream muffins, no-knead Dutch oven bread, or our favorite house salad with candied pecans.
Preparation and Storage Tips
- Make Ahead: You can assemble the pasta dish a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the fridge for 3-4 days. The pasta will dry out a bit as it sits.
- I do not recommend freezing this casserole because pasta has a tendency to become gummy and mushy when thawed.
Made this last night for the first time and it was really good – it’ll stay in the rotation for sure. I did add a few more herbs just based on our personal taste (small amounts of thyme, tarragon, sage, lemon pepper and garlic salt – didn’t need to add salt/pepper at the end).
– Rochelle
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Pot Pie Pasta
Ingredients
- 1 (10.5 ounce) can condensed cream of celery soup (or sub with cream of chicken soup or cream of mushroom soup)
- ½ cup milk
- ½ cup chicken broth
- ½ teaspoon dried thyme leaves (or use 1 ½ teaspoons fresh thyme leaves)
- ½ cup finely diced onion (I use frozen diced onion as a shortcut)
- ½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 ½ cups uncooked rotini pasta (about 4.5 ounces dry)
- 1 cup frozen mixed vegetables, not thawed
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh herbs such as parsley or thyme
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish (such as an 8-inch square pan) with nonstick cooking spray; set aside. In a large bowl, whisk together the condensed soup, milk, chicken broth, and thyme. Stir in the onion, raw chicken, and uncooked pasta.
- Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and stir in the frozen vegetables. Cover with foil, return to the oven, and bake until the pasta is tender and the chicken is cooked through, about 25 to 30 more minutes. Remove the cover and give the dish a good stir. Let the pasta rest for about 5 minutes (the sauce will thicken slightly). Taste and season with salt and pepper, if necessary.
Notes
Nutrition
Recipe Variations
- For a richer, creamier sauce, stir ¼ cup of room-temperature sour cream into the dish during the final few minutes.
- Top the pasta with 1 cup of grated sharp cheddar cheese (or other cheese) during the final 5-10 minutes.
- Add other herbs and spices to taste. Good options include parsley, rosemary, basil, oregano, and chives. You can also jazz up the casserole with Italian seasoning, crushed red pepper flakes, onion powder, garlic powder, paprika, and/or sundried tomatoes.
- To serve a larger group, double all of the ingredients and cook the chicken pot pie pasta in a 9 x 13-inch baking dish. You may need to add a few extra minutes to the total cooking time.
- Have leftover cooked chicken, leftover turkey, or rotisserie chicken on hand? Stir the cooked chicken into the casserole towards the end, just so that it has time to warm through.
More Dump-and-Bake Chicken and Pasta Recipes
Originally published in August, 2018, this post was updated in April, 2025.
Yummm! We make a chicken pot pie pasta that we love, but I never thought about a baked version! I’ve got to try this!
This is definitely an easy way to do it! 🙂
Thank you for sharing. I just started a low sugar diet and this helps tremendously as I did not know what to cook for dinner.
Perfect! Hope you enjoy, Linda!
Made this tonight in our toaster oven. It came out good but we had to cook it longer.
I doubled it and cooked it in a 13*9 foil casserole pan. We covered it the first 30 and it was still kinda cold but we went ahead and added the vegetables. Cooked it another 30 covered and it wasn’t done. So I jacked up the temperature to 400 and cooked for 30 without foil. It was finally done. We let it set for 10 minutes and then ate. It was really good. Thanks for sharing.
Thanks so much for that feedback, Diana! 🙂
Thanks, exactly what |I was looking for tonight … cooking for adults, so I doubled the thyme and it was tasty! Good recipe for when you just want to dump and bake.
how many chicken breasts is 1/2 pound I thawed two boneless skinless chicken breasts but don’t know if I need more I have five ppl to feed but usually 4 serving meals are enough.
Hi, Janet! That really depends on the size of your chicken breasts. Some packages of small chicken breasts are just 5 ounces each, so in that case I would use two chicken breasts. Larger chicken breasts, by contrast, can easily weigh 1/2 lb. each — so you would only need 1.
You are a great cook.
Thank you, Carol!
Hi Blair, This looks delicious. I do have a question. Have you ever tried putting diced potatoes in this? Just curious cause most chicken pot pies have potatoes in them.Thanks for any help you can give me. Have a wonderful and blessed day.
Hi, Joann! I haven’t tried it with diced potatoes. I think it would taste great, but you might want to parboil the potatoes before adding them to the dish, since potatoes can sometimes take a long time to become tender in the oven. 🙂
Thanks for getting back to me. One more thing, after I parboil them. Would I add at the beginning wit chicken or wait until I add the veggies? Thanks again.
You could do it either way. If your potatoes are fully cooked and tender when you add them to the dish, then I would wait and stir them in with the veggies. If they’re slightly cooked but still a bit firm, I would add them at the beginning with the chicken. 🙂
At what point would you add veg, if you didn’t want to use frozen?
Hi! It kind of depends on the vegetables that you’re using. Diced onion, diced carrots, and broccoli florets take quite a long time to cook through and soften, so I would add those at the beginning. Corn or peas could be added closer to the end (with about 15 minutes left). Hope that helps, and enjoy!
Would this recipe work with rice instead of pasta?
Hi, Alison! I think it would, but I haven’t actually tested it myself. I would use regular long grain white rice and bake at 375 for about 1 hour. Here’s a similar rice recipe if you want to look at that method: https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/
Enjoy, and let me know if you give it a shot!
Can you make it early and store in the refrigerator?
Yes, you can assemble the dish and leave it the refrigerator before baking. I would wait to bake it right before you want to eat it, if possible. Enjoy!
Made this last night for the first time and it was really good – it’ll stay in the rotation for sure. I did add a few more herbs just based on our personal taste (small amounts of thyme, tarrogon, sage, lemon pepper and garlic salt – didn’t need to add salt/pepper at the end). Someone had asked about potatoes. I’m a cream of celery person myself but what about using cream of potato soup – do you think the consistency would work?
Hi, Rochelle! I’m not sure about the cream of potato soup, just because it’s not something that I cook with regularly. I’m glad that you enjoyed this version, though! 🙂
Could you substitute almond milk for regular milk?
Hi, Emily! Yes, I think that would work fine. It might not have as thick or creamy a texture, but it should be okay. 🙂
Emily, I’ve used Oat Milk and it works fine.
Super easy and yummy! Love all your dump and bake recipes!
Thank you so much, Jan!
Love this recipe ( and all your other recipes). I have made it many times sometimes changing it up a bit and it’s always great!
Thank you, Jan! We’re so happy to hear this and appreciate you taking the time to leave a review.