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This Creamy Chicken Pasta Casserole is a family favorite dinner recipe! Tender pasta and juicy chicken baked in a rich, from-scratch creamy sauce that comes together effortlessly with simple ingredients.
This chicken and pasta casserole has been a cherished recipe in my family for generations. It is creamy, hearty, and just as soul-satisfying as chicken pot pie and creamy cheesy chicken and rice.
Our Favorite Creamy Chicken Pasta Casserole
If you are looking for a simple kid-friendly dinner recipe that feels like a warm hug--this chicken and pasta bake is here to deliver. It has been a long-time family favorite for the following reasons:
- Classic Comfort Food with an Elevated Twist. The silky sauce, noodles, and shredded chicken make it cozy and kid-approved, while a hint of thyme and a splash of white wine give it just enough sophistication to please adults.
- No Cream of Chicken Soup, Yet Easy to Prep. Trading out the canned soup for a from-scratch creamy sauce, enhances the flavor, leaves the preservatives on the shelf, and lowers the overall sodium content. And it only takes a few minutes to make--easy-peasy!
- Budget-Friendly Recipe. With boxed pasta, leftover cooked chicken, and a few staples, this chicken pasta casserole recipe delivers a substantial meal with minimal cost.
Happy Cooking! xo Kristen
5-Star Reader Review
I made this for dinner the other night and it was delicious. I followed the recipe except I used a bit less dry thyme than the recipe called for. I used penne pasta since I had it in the cabinet and it worked out fine. It tasted great on a cold winter night and will be added into my meals rotation. Thank you mind full mom! -Suzanne ⭐⭐⭐⭐⭐
Notes on Ingredients
With a simple homemade sauce, pasta of choice, and leftover chicken you are well on your way to a creamy chicken pasta bake you will want to make again and again!
- Pasta: Choose shapes with ridges, like cavatappi, rotini, or corkscrew, so the sauce clings to every bite.
- Chicken: This recipe calls for cooked diced or shredded chicken. Think rotisserie chicken, roasted chicken breasts, or Instant Pot whole chicken.
- Chicken Stock: Start with low-sodium store-bought or homemade chicken stock and adjust the salt as needed/desired.
- Wine (Optional): Adding a splash of dry white wine (pinot grigio or sauvignon blanc) adds brightness and helps to balance the richness of the sauce. Feel free to replace with additional chicken stock.
- Milk: Opt for fat-free milk for a lighter casserole or go for decadence and use whole milk or half and half.
- Parmesan Cheese: To add a mild, cheesy flavor to the casserole. And while fresh is best, even parmesan from a green canister works in this recipe.
- Thyme Leaves (Optional): Fresh or dried thyme leaves (not ground thyme) add a nice earthy undertone that pairs well with the creamy sauce. Feel free to omit.
How to Make Chicken and Pasta Casserole
I like to think of this section as me standing next to you in the kitchen walking you through exactly how my family made this cozy pasta bake. It is how I learned from my mom and how she learned from her father how to make this family-favorite dish.
Step One: Cook the Pasta
Bring a large pot of water to a rapid boil. Once boil, add the pasta and a generous pinch of salt and cook for 1 minute less than package directions. Once cooked, drain but DO NOT RINSE, the starch helps the sauce stick to the pasta.
Time Saving Tip: After dropping the pasta into the water, begin to make the sauce so the casserole comes together all at once.
Step Two: Prepare Sauce
This creamy sauce replaces the canned cream of chicken most chicken pasta casserole recipes call for. It is one of the easiest homemade sauces you can make and once you give it a try, you won't look back!
- Prepare roux. Sounds fancy, but it simply means to whisk flour into melted butter and let cook for 1-2 minutes to toast and deepen in flavors.
- Slowly add liquid. Slowly whisk in the wine and chicken stock until uniformed and combined.
- Simmer. Let the sauce simmer, until thickened, just 3-5 minutes.
- Add milk and seasonings. Whisk in the milk, parmesan, salt, pepper, and thyme leaves. Continue to cook for 2-3 minutes until slightly thickened.
Step Three: Combine
At this point, the pasta should be cooked. Simply add it to the prepared sauce along with the diced or shredded chicken, mixing to combine. Then layer into a buttered baking dish.
Step Four: Bake
At this point you can opt to bake until bubbly and warmed through OR cover and bake at later date (more on that below).
Storage and Prep-Ahead Instructions
Not only does this chicken and pasta casserole taste delicious straight from the oven, but stands up well to being reheated. In fact, you can even assemble in advance to have on hand when you need a cozy meal with zero effort.
- Leftovers: Cool slightly, then refrigerate leftovers in an airtight container for up to 3 days. Add a splash of milk or broth when reheating if needed to restore creaminess.
- Up to 48 Hours Ahead: Assemble, cool, wrap the casserole tightly with plastic wrap, and refrigerate. When ready to bake, bring to room temp while the oven preheats. Uncover and bake 30-40 minutes.
- Freeze (Unbaked): Cool, wrap well with two layers of foil, and freeze up to 3 months. Thaw overnight, then bake covered with one layer of foil at 350°F for 1 hour. Uncover and continue to bake for 20-30 minutes, or until warmed through.
Recipe Variations
While incredibly cozy and homey as written, feel free to play around with this chicken pasta casserole recipe to make it your own. Below are a few suggestions to get started.
- Add Vegetables: Stir in 2 cups defrosted peas or steamed broccoli before baking.
- Add Mushrooms: Sauté sliced mushrooms in butter for 2-3 minutes before adding flour for the roux. Alternatively, add 1 can of sliced mushrooms that have been drained when adding the cooked chicken and pasta to the sauce.
- Whole-Grain Swap: Whole-wheat pasta works beautifully.
- Add Additional Cheese: Feel free to top the casserole with shredded mozzarella cheese in addition to the parmesan for extra cheesy goodness.
More Family-Favorite Chicken Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamy Chicken Pasta Casserole
Video
Ingredients
- 8 ounces dried pasta, like corkscrew, cavatappi, or rotini
- ¼ cup unsalted butter, + more for greasing pan
- ¼ cup all-purpose flour
- ½ cup dry white wine, or additional chicken stock
- 1½ cups low-sodium chicken stock
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup milk, or cream
- ½ cup Parmesan Cheese, plus more for topping
- 2 cups cooked chicken, diced or shredded
Instructions
- Preheat oven to 350℉ (175℃) and lightly butter a 2-quart casserole dish.
- Bring a large pot of water to a rapid boil. Salt the water well and then add 8 ounces dried pasta. Cook for 1 minute less than the package suggests. Drain the pasta, but do not rinse. Set aside to add to the casserole.
- In a large saucepan, melt ¼ cup unsalted butter over medium-high heat. Whisk in ¼ cup all-purpose flour to form a thick paste (a roux) and cook for 1 minute to cook off the raw flour taste.
- Add in ½ cup dry white wine (or additional chicken stock), while whisking, and allow the mixture to come to a boil. Cook off the alcohol for 1 minute.
- Slowly whisk 1½ cups low-sodium chicken stock into the mixture, adding a little bit at a time to incorporate. Season with 1 tablespoon fresh thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Bring the mixture to a boil, and then reduce the heat to a medium-low simmer.
- While simmering, add 1 cup milk and ½ cup Parmesan Cheese to the sauce, and cook for 3 to 5 minutes, whisking occasionally, until the sauce has thickened and warmed through.
- In a large mixing bowl, combine the cooked pasta, prepared sauce, and 2 cups cooked chicken together. Pour into the prepared casserole pan. Top with additional parmesan cheese if desired.
- Bake for 20-25 minutes until the top of the casserole is browned and the dish is fully warmed through.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2015 and updated in 2025.
This is a very good recipe.I try to send a casserole with my grandson to work as it’s easy to warm over. There are a few he likes to take more often. This is one of them. He left some for my supper which I am truly grateful. Not at hard to put together and I will be making again.
Thank you for the recipe.
I am so happy that both you and your grandson enjoy this casserole. He is super lucky to have you making him homecooked meals 🙂
This was delicious! I made a double batch for my large family and planned to have leftovers but they ate it all up.
HA! I love/hate when that happens! It means it is a good one, but you have to cook again!
i am dieting but would love to make this chicken dish. How big is a serving sol I can figure the calories for one bowl. Thanks!
Hi Carole. The serving size equals about 1 and 1/2 cups. Enjoy! You can also use skim milk to make it a bit less rich.
I can't wait to make this, but your directions in the body of the site seem to contradict the ones in the recipe. Can you please clarify?
Hi Shannon! I am not sure where you see the discrepancy. The directions in the recipe card are more detailed, but the idea is generally the same. Let me know and I can help to clarify.
Hi Kristen, the recipe card says to bring the chicken stock thyme, salt & pepper mix to a boil, lower the heat, and add the milk and cheese. But the site directions don't say anything about lowering the heat, and say to include the seasonings with the milk and cheese. These directions and when to add the seasonings are slightly different. Don't mean to nitpick - I'm just a beginner cook and I want to get it right! 😉
Delicious sauce, creamy and very flavorful. Made the sauce as written with the corn starch adjustment for the gluten free version. I did not shred the chicken, I just cubed the chicken breasts and sautéed in butter with salt and pepper while I was making the sauce. It seemed quicker since I didn't have any rotisserie chicken on hand. I had some gluten free noodles on hand and it made a very satisfying meal with an added side veggie. This goes on my "keeper" list! Also, I was too hungry to bake it. Just mixed together and served right out of the pan. Thank you for sharing and for your menus. They are very helpful since coming up with meal ideas is my biggest challenge.
I am so glad you enjoyed Glenda! I love how you sped this recipe up by cubing the chicken and sauteeing it before preparing the sauce--great idea.
I added 1/2 can cream chicken soup and 3/4 cup cheddar cheese. Delicious!
So glad you enjoyed!
I made this last night and it was DELICIOUS! I used a rotisserie chicken, but deboning was a rather tedious job since rotisserie chickens are small. Next time I will cook chicken thighs with bouillon added to the cooking water so I will have the broth along with the chicken.
The taste is elegant, if you can ascribe that adjective to food. Served with a salad and good french bread, you will have an exceptional dinner for family or company.
Thank you for posting this dish.
I am so glad you enjoyed so much Carole! And I agree, I think this is a great dish to entertain with.