Description
This Creamy Chicken Pot Pie Pasta Bake combines the comforting flavors of a classic chicken pot pie with the heartiness of pasta. A creamy sauce, tender chicken, and mixed vegetables are baked together for a warm, satisfying meal that’s perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 12 oz (about 3 cups) pasta (penne or rotini work well)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese (optional)
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant. Add the carrots and cook for another 5-7 minutes, or until softened.
- Make the sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the chicken broth, stirring constantly to prevent lumps. Once the mixture starts to thicken, add the heavy cream, thyme, and season with salt and pepper to taste. Stir until smooth and creamy.
- Combine the chicken and veggies: Add the shredded chicken, peas, and corn to the sauce, stirring to combine. Let it simmer for 2-3 minutes until everything is heated through.
- Combine with pasta: Add the cooked pasta to the sauce mixture and stir to coat the pasta evenly. Pour everything into the prepared baking dish.
- Top with cheese: Sprinkle the shredded cheddar cheese evenly over the top. If using, add the grated Parmesan cheese for extra flavor.
- Bake: Bake the pasta dish for 20-25 minutes, or until the top is golden and bubbly.
- Serve: Let the pasta bake cool for 5 minutes before serving. Enjoy!
Notes
- You can substitute the mixed vegetables with any of your favorites, such as green beans or mushrooms.
- To make it even creamier, you can add 1/4 cup of cream cheese to the sauce mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course,
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 430
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 60mg