Name: Creamy Chicken Vegetable Pasta Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 7
Cuisine: American
Ingredients: 1 package pasta (about a pound); 2-4 cups frozen vegetable (Normandy Blend); 1/2 cup butter; 1/2 small onion (chopped); 1/2 cup flour; 1 teaspoon minced garlic (the minced kind in the jar); 1 carton chicken stock (1 quart); 2 cup shredded cooked chicken; 2 cups shredded mozzarella

This creamyChicken Vegetable Pastais full of flavor, warm, and comforting. Shredded chicken, frozen veggies, and pasta are combined, topped with a creamy homemade sauce and shredded mozzarella, then baked to perfection.

A plate of baked chicken vegetable pasta with sliced carrots, zucchini, and melted cheese, with a casserole dish of the same pasta in the background. A checkered towel and black forks are nearby.

Quick Recipe Overview

A white plate holds creamy chicken vegetable pasta mixed with sliced carrots, yellow squash, and zucchini, with a cheesy baked pasta dish and another plated serving in the background. A green-striped napkin and black forks are nearby.

WHAT:A creamy baked pasta casserole loaded with chicken, vegetables, and melted mozzarella cheese in homemade sauce.

WHY:Simple one-dish dinner using pantry staples and frozen vegetables – minimal prep with maximum comfort food satisfaction.

HOW:Cook pasta with vegetables, make easy butter-flour sauce, combine everything in baking dish, top with cheese, and bake.

Why You’ll Love This Chicken Vegetable Pasta Recipe

This simple dish can be prepared, baked, and ready to eat in less than an hour.
It is filled with nutritious ingredients that keep you satisfied and full. Plus, it’s a complete meal with protein, vegetables, and carbs all in one dish.
The bake is creamy, comforting, and will warm you up on a cold day.
This is a great dish to serve on a regular weeknight or at a special dinner with guests—it’s always very popular!

🩷

Sometimes all you need is a simple, easy, and cozy dish to make for dinner. And this creamy vegetable chicken bake is the perfect choice!

I love that this recipe is easy to follow, and takesless than an hourto get on the table. You’ll only need a few ingredients to make the savory, creamy sauce that pairs wonderfully with the chicken, veggies, and pasta.

The cheesy mozzarella top layer completes the dish and brings everything together. This recipe can also be modified to use whatever you have on hand, so it is also a great way to use up any leftovers! This is aneasy and delicious bakethat your whole family is sure to enjoy.

Ingredient Notes

Pasta:We typically use penne, but any shape will work.
Chicken Stock:To add a savory flavor and nutrients to your sauce. You can also use chicken broth for similar results.
Chicken:Cooked and shredded. A great way to use up leftovers! You can use boneless skinless chicken breasts or thighs.
Frozen Vegetables:Any variety will taste great. Try blends with carrots, zucchini, bell peppers, or snap peas for extra flavor and crunch. Fresh veggies like asparagus or grape tomatoes can also be added.
Mozzarella:Shredded. To create a gooey, cheesy layer on top of the bake!
Butter:To bring out the flavor of the onion and garlic as they cook.
Onion:For a strong, rich flavor to the sauce.
Flour:To help create the rich and creamy sauce.
Minced Garlic:To add a strong, bold flavor to bring the dish together.

See the recipe card below for full information on ingredients and quantities.

Overhead view of chicken vegetable pasta ingredients in bowls on a white surface: butter, flour, minced garlic, shredded cheese, broth, uncooked penne pasta, shredded cooked chicken, mixed vegetables, and chopped onions.

How to Make Chicken Vegetable Pasta

A saucepan filled with sliced carrots, zucchini, broccoli, and yellow squash sits on a marble surface beside bowls of shredded chicken, flour, minced garlic, and chicken vegetable pasta ingredients.

A saucepan on a marble countertop contains melted butter and flour. Nearby, there is a bowl of shredded chicken, a small white bowl, a wooden container, and hints of chicken vegetable pasta ready to be prepared.

Step 1:Preheat oven to 350°F and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Cook pasta until al dente (about 2 minutes less than package directions). Add frozen vegetables during the last minute of cooking. Drain everything together and let sit in the colander.

Step 2:Return the empty pot to medium heat. Melt butter and cook chopped onion until tender, about 3 minutes. Add garlic and flour, stirring for 1 minute. Slowly whisk in chicken stock. Bring to a gentle boil, stirring often. Cook 1-2 minutes until thickened. Remove from heat and season with salt and pepper.

A glass baking dish filled with an unbaked chicken vegetable pasta casserole, topped with shredded cheese and featuring visible pasta and vegetables beneath the golden cheese layer, set on a white marble countertop.

A glass baking dish filled with a cheesy chicken vegetable pasta casserole, topped with melted cheese and visible noodles and veggies. A striped towel, utensils, and a bowl of mixed vegetables are nearby on a white surface.

Step 3:Add pasta and veggies to the prepared dish. Top with shredded chicken. Pour sauce evenly over everything. Sprinkle mozzarella on top. Bake for 20 minutes until cheese melts and sauce bubbles around the edges.

Step 4:Remove from oven and let rest for 5 minutes before serving. This helps the sauce thicken and makes serving easier.

A white plate filled with chicken vegetable pasta—penne, sliced carrots, zucchini, and shredded chicken in a creamy sauce. Another similar plate is blurred in the background on a white marble surface.

Substitutions & Variations

Lower carb option

Replace regular pasta with chickpea pasta or use half pasta and half cauliflower rice for a lighter version.

Cheese variations

Try sharp cheddar, Gruyère, or a four-cheese Italian blend instead of mozzarella. Parmesan cheese on top adds a nice salty finish.

Protein swaps

Use cooked turkey, ham, or even Italian sausage instead of chicken. For vegetarian, omit the chicken and add extra vegetables or white beans.

Sauce additions

Stir in a splash of heavy cream for extra richness, add red pepper flakes for heat, or mix in fresh herbs like basil or thyme.

Vegetable options

Use green beans, peas, corn, mushrooms, or spinach based on what you have on hand or what your family prefers. Fresh parsley makes a nice finishing touch when serving.

A white plate with cheesy chicken vegetable pasta—baked penne, shredded chicken, and mixed veggies like carrots, zucchini, and squash—sits beside a napkin, wooden utensils, and three black forks on a white table.

FAQs for Chicken Vegetable Pasta

What is the best type of pasta to use for this bake?

Short pasta shapes like penne, rotini, rigatoni, or farfalle hold up well in a baked pasta dish and catch the sauce nicely. Avoid very thin pasta like angel hair or spaghetti, which can turn mushy during the oven time.

Do I have to cook the chicken first?

Yes, the chicken must be cooked before assembling. The 20-minute bake time isn’t enough to cook raw chicken through. Use freshly cooked and shredded chicken, leftovers, or rotisserie chicken to save time.

Should I thaw the vegetables beforehand?

No need to thaw the vegetables beforehand. Adding them to the cooking pasta thaws them and drains excess moisture. Don’t add frozen veggies directly to hot ingredients – they’ll release water and won’t cook properly.

Can I use canned chicken instead of cooked shredded chicken?

You can in a pinch, though the texture will be softer. Canned chicken works best if you drain it very well and break it up before adding. For the best results, use shredded rotisserie chicken or any leftover cooked chicken breast you have on hand.

Do I have to cook the pasta al dente?

Yes, and this step really matters. Since the pasta continues to cook in the oven, starting with al dente pasta means it won’t become overcooked and mushy by the time it’s baked. Pull it from the boiling water about 2 minutes before the package directions suggest.

A white plate filled with chicken vegetable pasta casserole, topped with melted cheese, shredded chicken, zucchini slices, yellow squash, and carrots. A fork rests beside the plate on a white table.

My Best Tips for Making Chicken Vegetable Pasta

☞Save Time by Multitasking:If you want to speed up prep time,you can start making your sauce in a separate pan as the pasta is cooking!It will add an extra dish but get your dinner ready in less time.

☞Season the Sauce Generously:To enhance the flavors of the sauce, feel free to add salt and pepper to your liking!

☞Don’t Skip the Resting Time:It is important to allow the dish to rest for about 5 minutes after baking so that everything can set, then you can easily cut and serve without it falling apart!

☞Easily Customizable with What You Have:This dish is easily modified as you can use any kind of meat, veggies, cheese or pasta that you have on hand.

How to Serve Chicken Vegetable Pasta

This delicious bake is the perfect all-in-one dish! But, you can still add a simple side dish or two to elevate your meal. Since the chicken vegetable pasta is creamy and rich, you can serve it with a light Caesar salad withdressing, chopped fruit, ordinner rolls.

Storage & Reheating Tips

Room Temperature

Don’t leave this pasta at room temperature for more than 2 hours due to the dairy-based sauce.

Refrigerator Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken as it cools, but it’ll loosen back up when reheated.

Reheating Instructions

Microwave individual servings in 45-second intervals, stirring between each, until warmed throughout. For oven reheating, cover with foil and warm at 350°F for about 15 minutes.

Freezer Storage

Freeze the unbaked casserole (covered tightly with plastic wrap and foil) for up to 3 months. Thaw overnight in the fridge before baking. Already-baked leftovers can be frozen in individual portions for up to 2 months.

Make Ahead Tips

Assemble the casserole up to 24 hours before baking. Keep covered in the fridge, then bake when ready, adding 5-10 extra minutes to account for the cold start.