Creamy Chicken Pasta Bake

Submitted by Kimm Blake

Creamy Chicken Pasta Bake

5 from 1 vote
Serving: 6
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes


  • 500g Sliced Chicken Breast
  • 6 Rashes of Bacon Diced
  • 100g Mushroom Sliced
  • 2 whole onions sliced
  • 2 cups Baby Spinach
  • 2 cups Pumpkin Pieces
  • 2 cups Spiral Pasta (or whatever pasta you have)
  • 1 1/2 Cups Grated cheese (leave 1 cup to top later)
  • 600ml Thickened Cream
  • 1/4 cup water
  • Salt & Pepper to season.


  • 1. Slice/dice your chicken, bacon, mushroom, onion, pumpkin and place straight into your Slow cooker along with your spinach, pasta and Half a cup of Grated cheese, all raw.
  • 2. Pour in your 600ml Thickened cream and 1/4 cup of water and mix well.
  • 3. With your desired utensil gently make the top flat so it will form a bake and put the lid on and leave on low temp for 3-4 hours or until you can see your chicken is cooked.
  • 4.take lid off and sprinkle the remaining grated cheese on top and leave lid off for the remaining time or until you are satisfied with the way your cheese is melted. ENJOY!!!
  • This dish is so incredibly tasty! It's a must try!!

16 thoughts on “Creamy Chicken Pasta Bake”

  1. Very tasty. I loved it and the creamy pasta hating husband deemd it acceptable which is high praise indeed!

  2. Yum. I made it for the fam and they loved it. Made it for a catering gig – sold out. Delicious and smelt so good while cooking too!!

  3. Jessica Camilleri

    Awesome dish! So filling with so many flavours and it was a hit with people aged 16 months to 60+ years. Catered for the whole family!

  4. Jacqueline Holder

    Delicious!! I made yesterday arvo, with a clingy 8 month old between my feet. She loves it, a heard of teenagers loved it, hubby loves it, and the leftovers today are pretty great. Because I was trying to rush, I didn’t accurately measure anything, I added 500g of pasta instead of 2 cups, so I added more water, this worked, but next time I’d also add more cheese to the original bowl to make it more “bake” even with all the extra pasta.

  5. I made this last week. What can I say…. it was absolutely delicious. So much flavour.
    I didn’t add the spinach and I only used one onion, that was still plenty for us (husband and myself).
    I used macaroni pasta. I felt bigger pasta would overtake the bulk of the dish as husband is not a huge pasta lover. Well anyway he talked about it for days , he loved it.
    This dish will now be made repeatedly. 🙂

  6. I made this today in Carona lockdown and it was great. I didnt have fresh cream so I added a tin of coconut cream and a bit of cream cheese (as I was all out of cheese too!) by the time it was cooked I had pooped out to the shops to get some cheese to put on top and put it under the grill and it was delicious. I didnt measure the ingredients, so I probably added more fluid, but I topped it up with more pasta part way through cooking and then popped it under the grill for 10 mins with the cheese on top and it was fantastic and filling!! with plenty left over for dinner tomorrow night – bonus! I will definitely make this one of my staples!! Thank you!!

  7. Was looking for a Winter tummy warmer for the family and felt like chicken and pasta. Typed those 2 ingredients in and this popped up. The other reviews looked good so thought I would try it. Turns out it was just as amazing as the others had commented it was! So beautifully creamy and cooked to perfection! Perfect combination of ingredients, so yum – the whole family loved it. Thank you! Have added it to my favourites!

  8. Made this tonight . Absolutely loved it . Was concerned the past wouldn’t cook properly or would taste starchy …nope …just lovely ?
    Served it with a salad to cut through the richness of the cream . Just lovely ?

  9. 5 stars
    This recipe is AMAZING. I didn’t think the pumpkin would be soft because of the size I cut it (wasn’t too big though), but it surprised me with how amazing it was.

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