The perfect weeknight dinner, this creamy chicken pasta dish is easy to prepare and has a huge serving size! There will be enough to feed an entire crowd, or you can have leftovers for the next day.
What is Creamy Chicken Pasta?
This is similar to the chicken tetrazzini casserole, another popular baked poultry dish, but it’s even easier.
- Chicken and Bacon You can choose to use diced chicken thighs or breasts for this recipe. You can also use leftover roasted chicken or rotisserie. If you have wood-smoked bacon, it will take this recipe to the next level.
- Pasta. Our favourite is spiral or penne. The smaller pieces allow for easy portioning of the pasta once it’s cooked. You can use any type of pasta and cook it according to the instructions on the packet until it is al dente.
- Vegetables– We use broccolini, onion or broccoli depending on the season and what is on sale at the grocery store.
- Cream of Celery Soup – The secret ingredient to our chicken pasta bake! This condensed soup in a can not only adds flavour but also makes the sauce thick and creamy. Substitute any other flavour of ‘cream of condensed’ soup, like mushroom, asparagus, or cream of Chicken soup. Use white or alfredo sauce, or homemade celery cream instead.
- Cream Use heavy cream or thickened cream instead of pouring cream into the sauce to keep it thick.
- Cheese – Your choice of grated cheddar cheese (aka tasty cheese in Australia), mozzarella cheese, Parmesan cheese or pizza cheese mixes. Add a sharper cheese, such as gruyere, for more flavour. This recipe works with all types of cheese.
- Breadcrumbs — For a golden crust that is extra crispy! Add seasoned stuffing for more flavour, or leave it out.
How to make Creamy Chicken Pasta Bake
- Preheat the oven to 360degF / 180degC.
- Drain the pasta after boiling water.
- In a large frying or skillet, heat the oil. The Chicken, Bacon, and Onion should be browned for about five minutes until the chicken has almost been cooked. Add the asparagus or broccolini, and cook another minute.
- Reduce heat to medium and add celery cream soup. water, and thickened heavy cream. Stir the sauce until it is evenly combined, and allow it to thicken for 5-10 minutes.
- Mix well the pasta with the ingredients.
- Spread breadcrumbs on top and grated cheddar. Bake for 40 minutes or until golden brown.
Why We Love This
This creamy chicken pasta dish is a family favourite! It is easy and quick to prepare. Then relax as the oven does the rest. It’s perfect for easy weeknight cooking.
This is a pure Australian comfort meal that’s packed with chicken, pasta, bacon, broccoli, or asparagus. It also comes with our creamy and quick pasta sauce.
What’s the best part? The incredible golden cheese topping
Wandercook’s Tips
- chicken – Fry the chicken to ensure it is fully cooked and that it remains juicy.
- Is the top browning too quickly? Cover the top in aluminium foil to prevent it from browning excessively. Remove it for the last five to ten minutes of cooking so that it becomes crispy.
- Baking Dish – This recipe requires either one large or two small baking dishes. Consider halving this recipe if you do not need to cook as much.
- Storage– Leftovers can be stored in the refrigerator for up to two weeks in an airtight container or in the freezer for up to three months. To make it easy to reheat, portion out the food.
Creamy Chicken Pasta Bake
Creamy Chicken Pasta Bake. The perfect weeknight dinner, this creamy chicken pasta dish is easy to prepare and has a huge serving size!
Equipment
- 1 Large Frying Pan
- 1 Large Saucepan
Ingredients
- 200 ml thickened cream / heavy cream
- 750 g Chicken breast or thighs (cubed)
- 150 g bacon (chopped into pieces)
- 100 g cheese
- 250 g pasta (cook according to packet directions)
- 1 broccoli or asparagus (chopped)
- 1 onion (chopped)
- 3 tbsp bread crumbs
- 1 can cream of celery soup (or mushroom, asparagus or chicken)
- 2 tbsp olive oil
- 1 cup water
Instructions
- Preheat the oven to 180°C / 360°F.
- Cook pasta as per packet directions, then drain.
- Heat the olive oil in a large frying pan over a medium high heat. Brown the chicken, bacon and onion for around five minutes or until the chicken is almost cooked. Add the broccolini and/or asparagus and cook for a further minute.
- Reduce heat to low-medium and pour in the cream of celery soup, water and thickened cream / heavy cream. Stir until evenly mixed, allowing the sauce to warm through and thicken (about 5-10 minutes)
- Reduce heat to low-medium and pour in the cream of celery soup, water and thickened cream / heavy cream. Stir until evenly mixed, allowing the sauce to warm through and thicken (about 5-10 minutes)
- Bake for around 40 minutes or until the top is golden brown
