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This creamy Chicken Vegetable Pasta is 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.

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Table of Contents

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!
Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

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 takes less than an hour to 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 an easy and delicious bake that 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.
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.
4.34 from 3 votes

Creamy Chicken Vegetable Pasta Bake

By: Melissa Griffiths
This creamy Chicken Vegetable Pasta is 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.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 7
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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

Instructions 

  • Get a pot of water boiling for your dry pasta. Grease a 9×13 inch baking dish and set aside. Preheat the oven to 350 degrees.
  • When the water is boiling cook your pasta al’dente. This is normally about 2 minutes less than the package says for me. When the pasta has about a minute left, add the frozen vegetables to the water. When the pasta is cooked al dente drain the pasta and the vegetables. Let these hang out in your colander for a minute.
    1 package pasta, 2-4 cups frozen vegetable
  • Return the now-empty pot back to the stove and add the butter and onion. Over medium heat, cook the onion in the butter until the onion is tender, about 3 minutes. Add the garlic and the flour. Stir to combine and let the mixture cook for about a minute. Slowly whisk in one carton of chicken stock. Bring the mixture up to a slow boil, stirring very often. Once the mixture starts to bubble cook for 1-2 minutes until it thickens. Remove from heat. Add salt and pepper to taste.
    1/2 cup butter, 1/2 small onion, 1/2 cup flour, 1 teaspoon minced garlic, 1 carton chicken stock
  • Add the pasta and veggies to the prepared dish. Add the chopped chicken on top of the pasta. Pour the sauce evenly over the dish. Sprinkle the top with the mozzarella. Place the dish in the oven and bake until the cheese melts and the sauce begins to bubble around the edges, about 20 minutes. Remove from the oven and let the pasta rest for 5 minutes before serving.
    2 cup shredded cooked chicken, 2 cups shredded mozzarella

Notes

Why Add Vegetables to Pasta Water: You are adding the vegetables to the cooking pasta to thaw them, not necessarily cook them. They’ll have time to cook in the oven, but it doesn’t work very well if you put them in the dish frozen when everything else is hot. If you forget to add them to the cooking water, you can place the frozen vegetables in the bottom of the colander and then pour the hot cooking water and pasta on top of them. Just be careful, the hot water splashes more easily when you do it like this.
Time-Saving Tip: To speed up the prep time for this dish, start making the sauce in a second pan while the pasta is cooking. So dinner on the table faster or less dishes – you decide!
Freezer-Friendly for Easy Meal Prep: This recipe freezes well. I like to make this same amount but put it into two 9 by 9 inch baking dishes. I’ll bake one for dinner and the other I won’t put in the oven. I’ll cover it well and put it in the freezer. When I want to cook it, I thaw it overnight in the fridge and then bake it until everything is hot. The noodles are a little bit softer but cooking once and eating twice is worth having soft noodles once in a while in my opinion.

Nutrition

Serving: 1 of 7 servings, Calories: 586kcal, Carbohydrates: 63g, Protein: 28g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 364mg, Potassium: 392mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3279IU, Vitamin C: 6mg, Calcium: 200mg, Iron: 2mg
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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 with dressing, chopped fruit, or dinner 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.

A close-up of a spoon lifting a serving of cheesy chicken vegetable pasta with penne, shredded chicken, veggies, and melted cheese from a casserole dish. Wooden utensils and kitchen containers are blurred in the background.

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4.34 from 3 votes

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12 Comments

  1. Kirra says:

    Do you put the cold uncooked chicken just in the pan to bake or cook chicken first ? Help ! Haha

    Reply
    1. Melissa says:

      The chicken should be cooked before it goes into the pan to be baked!

  2. Suzanne says:

    Can I use fresh vegetables rather than frozen? Would steamed brocoli work?
    Thank you.

    Reply
    1. Melissa says:

      yes that’ll work great! I would steam the broccoli or carrots first, something like zucchini or peppers would probably cook fine in the oven.

  3. Lisa says:

    3 stars
    I used chicken broth instead of stock. I like the casserole with the exception of that aspect. Wish it would be even cheesier.

    Reply
  4. Rachel Cotton says:

    5 stars
    A great way to get my family to eat veggies they normally don’t. Loved it and it is a new family favorite!

    Reply
  5. Mary Beth Gainey says:

    5 stars
    This is really good. My family loved it. I used half Italian blend cheese and half cheddar bc it’s what I had already. I also added one can of cream corn and salad shrimp which I put in with the vegetables as added to the noodles for one minute. Thank you. Not sure how to post a photo but I have one.

    Reply
    1. Melissa says:

      I love that you made this your own! That’s the beauty of this recipe, it’s super versatile and you can use what you like or have on hand. Thanks for the review! You can put pictures on Instagram or Facebook and tag me!

  6. Veronika says:

    I forgot I needed to make this! Thank goodness for your weekly recipe posts to remind me 🙂 if I only have fresh broccoli and carrots on hand, do I cook them a bit (or all the way?) before adding them to the dish? I’m sure I can figure it out but wanted to see if you had an opinion!

    Reply
  7. Beka says:

    Made this for dinner tonight, and everyone loved it! I forgot to add the salt and pepper, but that’s easy enough to put on at the end. It’s not often that I come across a recipe where no one complains, so thank you!

    Reply
  8. Sara O. says:

    Hi! This looks wonderful and very family friendly! I have a recipe question… we are Gluten Free, I have pasta that I can use, no problem. But the 1/2 cup flour… think it could be replaced with corn starch and still be okay?

    Thanks!

    Reply
    1. Melissa says:

      I’d use a gluten free flour blend or half that amount in corn starch (you only need half the amount of corn starch as you do flour, so you’d use 1/4 cup corn starch in place of the flour). I think both of those options would work great. You are going to love this dish!