Description
This Creamy Chicken Pot Pie Pasta Bake combines the comforting flavors of a classic chicken pot pie with the ease and heartiness of a baked pasta dish. Tender chicken, vibrant vegetables, and a rich, cheesy sauce create a perfect family-friendly meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Protein & Pasta
- 2 cups cooked chicken breast, shredded or diced
- 12 oz (about 3 cups) pasta (penne or rotini work well)
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce & Seasoning
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Cheese & Extras
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Prep the Oven and Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter to prevent sticking and ensure easy serving.
- Cook the Pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to combine later with the sauce.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for 2-3 minutes until fragrant. Then add diced carrots and cook for another 5-7 minutes until tender and softened.
- Make the Creamy Sauce: Sprinkle all-purpose flour over the cooked vegetables and stir well to coat evenly. Gradually pour in chicken broth while stirring constantly to avoid lumps. When the mixture thickens, add heavy cream, dried thyme, salt, and pepper, stirring until smooth and creamy.
- Add Chicken and Vegetables: Mix in shredded chicken, frozen peas, and frozen corn to the sauce. Simmer for 2-3 minutes to heat everything thoroughly and allow flavors to meld together.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and stir to coat all the pasta evenly with the creamy chicken and vegetable sauce.
- Assemble the Bake: Transfer the pasta mixture into the prepared baking dish. Sprinkle 1½ cups of shredded cheddar cheese evenly over the top. If desired, sprinkle grated Parmesan cheese for extra flavor and a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and golden brown on top.
- Rest and Serve: Remove the pasta bake from the oven and let it cool for 5 minutes before serving to allow the dish to set and make it easier to portion.
Notes
- You can substitute cooked rotisserie chicken to save time.
- Penne or rotini pasta hold the sauce well, but feel free to use any short pasta shape.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Adding Parmesan cheese on top is optional but adds a nice salty tang and golden crust.
- This dish can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the bake time if baking cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
