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4.93 from 13 votes

Dump-and-Bake Creamy Chicken Penne Pasta

You don't even have to boil the pasta, cook the chicken, or sauté the vegetables! Just stir everything together and 10 minutes later you'll have a Dump-and-Bake Creamy Chicken Penne Pasta that's ready for the oven. It's a one pot meal that makes weeknight dinners easy!
Course Dinner
Cuisine American
Keyword casserole, chicken breasts, pasta
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 343kcal
Author Blair Lonergan


  • 1 can (10.5 ounces) condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
  • ½ cup milk
  • ½ cup low-sodium chicken broth or water
  • ¼ teaspoon pepper
  • ½ cup diced onion (I used frozen diced onion as a shortcut)
  • 1 cup sliced fresh mushrooms
  • ½ cup diced red bell pepper
  • 2 celery stalks, diced
  • ½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 ½ cups uncooked penne pasta
  • 1 cup grated American or cheddar cheese, divided


  • Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
  • In a large bowl, whisk together condensed soup, milk, chicken broth, and pepper. Stir in onion, mushrooms, bell pepper, celery, raw chicken, uncooked pasta, and ½ cup cheese.
  • Transfer mixture to prepared baking dish. Cover tightly and bake for 20 minutes.
  • Remove foil and give everything a stir in the dish. Sprinkle remaining ½ cup of cheese over top. Return to the oven and bake, uncovered, for 30-40 more minutes, or until pasta is tender and chicken is cooked through.


Cooking for a larger family? I recommend doubling all of the ingredients and preparing the casserole in a 9 x 13-inch baking dish. The baking instructions remain the same.


Serving: 1/4 of the recipe | Calories: 343kcal | Carbohydrates: 39.9g | Protein: 27.4g | Fat: 8.8g | Saturated Fat: 4.4g | Cholesterol: 56.8mg | Sodium: 633.9mg | Fiber: 2.6g | Sugar: 6.2g