Recipes > Easy Dinners > 30-minute-meals > Creamy Chicken and Vegetable Baked Pasta
5 from 3 reviews

Creamy Chicken and Vegetable Baked Pasta

This baked pasta has been one of my favorite meals since I was newly married. I got the recipe from my Aunt RaNae and have been adapting, enjoying, and making it in all kinds of variations for years. This recipe is simple tried and true deliciousness that you are going to make over and over again. It’s super versatile and fool-proof. I like to make the sauce the same every time because that’s the backbone of this dish. You have a lot of options when it comes to the kinds of pasta you use (you can use lots of different shapes and different types of pasta – I make this with whole wheat pasta all of the time), the vegetables you toss in, and even the meat.

I normally use up leftover shredded chicken (hello, rotisserie chicken), but this is a great way to use just about any shredded meat you have around (did you see my post on how to make any shredded meat in the slow cooker? It’s a keeper!). Honestly, you don’t even have to add meat if you are after a simple meatless meal; creamy pasta and vegetables can stand alone just fine.

This baked pasta freezes well. I like to make this same amount but put it into two 9″ by 9″ baking dishes. I’ll bake one for dinner and the other I cover and put in the freezer instead of cooking it. 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. You’ll have to try it and see what you think!

Creamy Chicken and Vegetable Baked Pasta - Ingredients

If you try this baked pasta, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!


Quick and Easy Chicken and Vegetable Baked Pasta

  • Author: Melissa Griffiths
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 6-8 1x


  • 1 package pasta (about a pound)
  • 24 cups frozen vegetable (Normandy Blend)
  • 1/2 cup butter
  • 1/2 an onion chopped small
  • 1/2 cup flour
  • 1 teaspoon minced garlic (the minced kind in the jar)
  • 1 carton chicken stock (1 quart)
  • 2 cup shredded chicken
  • 2 cups shredded mozzarella


  1. Get a pot of water boiling for your pasta. Grease a 9×13 inch baking dish and set aside. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.


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.

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!

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.


Creamy Chicken and Vegetable Baked Pasta for Dinner

This baked pasta dish is going to become a family favorite in no time. I can’t wait to hear what kinds of things you add and how it turns out. This meal is so easy to make and love that I often make it when someone is sick or just had a baby. I know it’s going to be well received by all. Pin it for later, because you are going to make this recipe over and over again. Enjoy!

Chicken and Vegetable Baked Pasta
38 Recipes for Busy Moms
10 Responses
  1. Sara O.

    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?


    1. 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!

  2. Beka

    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!

  3. Veronika

    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!

  4. Mary Beth Gainey

    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.

    1. Melissa

      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!

  5. Rachel Cotton

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

  6. Lisa

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

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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