5 Ingredient Chicken Cobbler Pasta

This 5-ingredient chicken cobbler pasta is the kind of cozy dinner that makes everyone hurry to the table. It combines tender shredded chicken, creamy pasta, and a golden biscuit topping in one easy casserole.

There’s no need to boil the pasta first, making this a true dump-and-bake chicken casserole that’s perfect for busy weeknights. With just a handful of simple ingredients, you get a hearty, creamy, family-friendly meal that tastes like it took much longer to prepare.

Why You’ll Love This Chicken Cobbler Pasta

• Only 5 main ingredients — Simple ingredients make this an easy weeknight dinner.
• No pre-cooking the pasta — Everything goes directly into the baking dish.
• Creamy and comforting — Chicken and pasta bake in a rich, savory sauce.
• Golden biscuit topping — Refrigerated biscuit dough creates a delicious cobbler-style crust.
• Family-friendly — A filling casserole that serves about six people.
• Great for leftovers — The flavors hold up well for lunch the next day.
• Easy to customize — Add vegetables, cheese, or your favorite seasonings.

Ingredients

• 12 ounces uncooked short pasta, such as rotini, penne, or cavatappi
• 3 cups cooked, shredded chicken
• 2 cans (10.5 ounces each) condensed cream of chicken soup
• 3 cups low-sodium chicken broth
• 1 can (16 ounces) refrigerated biscuit dough, cut into small pieces

How to Make Chicken Cobbler Pasta

1. Prepare the baking dish

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. For easier cleanup, you can line the dish with foil before greasing it.

2. Add the pasta

Spread the uncooked pasta evenly across the bottom of the baking dish. There’s no need to cook it beforehand.

3. Add the chicken

Scatter the shredded cooked chicken evenly over the pasta so every serving gets plenty of chicken.

4. Make the creamy sauce

In a bowl, whisk together the condensed cream of chicken soup and chicken broth until smooth.

Pour the mixture evenly over the pasta and chicken. Gently press down any pasta that is sticking above the liquid.

5. Add the biscuit topping

Cut the refrigerated biscuit dough into small pieces. Scatter them evenly over the top of the casserole, keeping them mostly in a single layer.

6. Bake covered

Cover the baking dish tightly with foil and bake for 30 minutes.

7. Finish baking uncovered

Carefully remove the foil and continue baking for another 20–25 minutes, or until the pasta is tender, the sauce is bubbling, and the biscuit pieces are golden brown.

If the biscuits brown too quickly, loosely cover the casserole with foil while the pasta finishes cooking.

8. Let it rest

Remove the casserole from the oven and let it rest for about 10 minutes before serving. This allows the creamy sauce to thicken and makes the casserole easier to scoop.

Serve warm and enjoy this comforting chicken pasta bake with biscuit topping.

Easy Variations

Add vegetables

For a chicken pot-pie-inspired version, mix 1–2 cups of frozen peas and carrots into the pasta before adding the chicken.

Make it cheesy

Add 1–2 cups of shredded cheddar or mozzarella over the chicken and pasta before pouring in the creamy soup mixture.

Change the soup

Cream of mushroom or cream of celery soup can be substituted for cream of chicken soup for a slightly different flavor.

Use leftover turkey

Cooked shredded turkey works beautifully in place of chicken, especially after a holiday meal.

Add more seasoning

For extra flavor, try garlic powder, onion powder, black pepper, dried thyme, or Italian seasoning.

Serving Suggestions

Because this casserole is rich and creamy, serve it with something fresh on the side. A simple green salad, steamed green beans, roasted vegetables, or broccoli makes a great pairing.

For a larger family meal, serve it with warm bread or dinner rolls.

Make-Ahead Tips

You can assemble the pasta, chicken, and creamy sauce ahead of time and refrigerate it for up to 24 hours. Keep the biscuit pieces separate and add them immediately before baking so they rise properly and develop a golden crust.

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly before serving.