Servings: 6 to 8
If you are looking for the ultimate hands-off, family-friendly dinner that combines two of the best comfort foods into one dish, this Oven Baked 5-Ingredient Chicken Cobbler Pasta is exactly what you need. It features tender pasta and savory shredded chicken in a creamy, velvety sauce, all topped with golden, puffy biscuit pieces. It is a true dump-and-bake meal that comes together in minutes and bakes into a warm, satisfying casserole.
The magic of this recipe is that you don’t even have to boil the pasta first. The dry pasta cooks directly in the soup and broth mixture, absorbing all the rich, savory flavors. The biscuit dough on top bakes into a golden, craggy crust that is perfect for soaking up the creamy sauce.
Why This Recipe Works
This recipe relies on the convenience of canned ingredients and the magic of oven baking. The dry pasta cooks perfectly in the liquid as it bakes, creating a creamy sauce without the need for a separate step. The shredded chicken adds a hearty protein, while the condensed cream of chicken soup provides a rich, savory base. The refrigerated biscuit dough bakes into a light, fluffy topping that is the perfect contrast to the creamy pasta underneath.
Ingredients
- 12 oz uncooked short pasta (like rotini, penne, or cavatappi)
- 3 cups cooked shredded chicken (rotisserie or leftover)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 3 cups low-sodium chicken broth
- 1 can (16 oz) refrigerated biscuit dough, cut into small pieces
Directions
- Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with aluminum foil, pressing it into the corners and up the sides for easy cleanup. Lightly grease the foil with a little cooking spray or oil so the pasta doesn’t stick.
- Spread the uncooked pasta evenly across the bottom of the foil-lined pan. No need to boil it first—this is a true dump-and-bake situation, which is exactly why it is perfect for busy weeknights.
- Scatter the shredded cooked chicken evenly over the dry pasta, making sure it’s fairly well distributed so you get chicken in every scoop later. Gently shake the pan to help the chicken settle between the noodles.
- In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth and well combined. It will look a bit thin, but the pasta will absorb a lot of that liquid as it bakes and turn it into a creamy sauce.
- Pour the soup and broth mixture slowly and evenly over the chicken and pasta, making sure to cover as much of the dry pasta as possible. Use the back of a spoon to gently press down any pasta that’s sitting above the liquid so it’s mostly submerged.
- Open the can of refrigerated biscuit dough and cut each biscuit into small pieces, about 1/2- to 3/4-inch chunks. This doesn’t have to be perfect—little rustic, uneven pieces are what give the top that cobbler-style look with golden, craggy edges.
- Evenly scatter the biscuit pieces over the top of the pan in a single layer. Some pieces will overlap and that’s fine; just try not to stack them too thick in one spot so they bake up golden and not doughy.
- Cover the pan tightly with foil, tenting it slightly so it doesn’t press down onto the biscuit pieces. Bake covered for 30 minutes to let the pasta cook and the sauce start to thicken without drying out.
- After 30 minutes, carefully remove the top layer of foil (watch for steam). Return the pan to the oven, uncovered, and bake for another 20–25 minutes, or until the biscuits are puffed and golden brown on top and the pasta is tender when you poke a fork down into the center.
- If the biscuits are browning too quickly before the pasta is done, loosely lay the foil back over the top (without sealing it) and continue baking until the pasta is fully cooked and the sauce is bubbling around the edges.
- Once everything looks golden and bubbly, remove the pan from the oven and let it rest for at least 10 minutes. This helps the sauce thicken slightly so you get those creamy, scoopable noodles instead of a soupy casserole.
- Using a large serving spoon, scoop down through the biscuit cobbler topping to get plenty of creamy noodles and shredded chicken in each portion. Serve warm straight from the foil-lined pan for that cozy, family-style feel.
Tips for the Best Results
Keep the foil tented. When covering the pan for the first bake, tent the foil slightly so it doesn’t press down on the biscuit dough. This allows the biscuits to puff up and bake evenly.
Watch for steam. When you remove the foil halfway through baking, be careful. The trapped steam is very hot and will rush out as soon as the foil is lifted.
Check the pasta. Ovens vary, so poke a fork into the center of the casserole to check if the pasta is tender. If it’s still firm, return it to the oven for another 5 to 10 minutes.
Let it rest. The 10-minute resting time after baking is essential. It allows the sauce to thicken and the casserole to set up slightly, making it easier to scoop and serve.
Add a little freshness. A sprinkle of fresh chopped parsley or a pinch of black pepper right before serving adds a nice pop of color and flavor.
Storage and Serving
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through. Serve it with a simple green salad or a side of roasted vegetables for a complete meal.
Hearty, creamy, and completely hands-off, this Oven Baked 5-Ingredient Chicken Cobbler Pasta is a fantastic recipe to keep in your rotation for easy weeknight dinners.