There is something incredibly comforting about a warm, cheesy pasta bake that combines all the best flavors of classic comfort food. This Creamy Chicken Pot Pie Pasta Bake Recipe wraps tender chunks of chicken, vibrant vegetables, and a luscious cream sauce into every spoonful, creating a dish that’s perfect for weeknight dinners or cozy weekends. Rich, hearty, and irresistibly cheesy, it’s a flavorful twist on traditional pot pie that’s easy to prepare and sure to become a family favorite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to nailing this recipe. Each component is thoughtfully chosen to build layers of flavor, texture, and color, balancing creamy sauce with tender pasta and sweet veggies.
- 2 cups cooked chicken breast: Shredded or diced, it adds protein and a savory depth.
- 12 oz pasta (penne or rotini): These shapes hold sauce beautifully and create the perfect base.
- 1 tablespoon olive oil: For sautéing and bringing out the natural sweetness of the vegetables.
- 1 small onion, diced: Delivers underlying aroma and mild sweetness.
- 2 cloves garlic, minced: Adds a punch of aromatic flavor.
- 1 cup diced carrots: Brings a natural hint of sweetness and tender bite.
- 1 cup frozen peas: Pops of color and fresh, earthy flavor.
- 1 cup frozen corn: Offers subtle sweetness and a nice texture contrast.
- 1/4 cup all-purpose flour: Essential for thickening the creamy sauce to just the right consistency.
- 2 cups chicken broth: Forms the rich, flavorful liquid base of the sauce.
- 1 cup heavy cream: Creates the decadently smooth and creamy texture.
- 1/2 teaspoon dried thyme: Infuses a warm, herbal undertone that complements chicken perfectly.
- Salt and pepper, to taste: To enhance every flavor in the dish.
- 2 cups shredded cheddar cheese: Half goes into the sauce; half tops the bake for bubbly, melty goodness.
- 1/2 cup grated Parmesan cheese (optional): Adds a nutty, salty finish if you want extra flavor layers.
- 1 tablespoon butter: For greasing the baking dish to ensure a smooth release after baking.
How to Make Creamy Chicken Pot Pie Pasta Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking and add a touch of richness to the edges of your bake.
Step 2: Cook the Pasta
Boil the pasta according to the package instructions until it’s al dente—this firmness will prevent mushiness after baking. Once cooked, drain the pasta well and set it aside while you prepare the rest of the dish.
Step 3: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Toss in diced onion and minced garlic and cook until fragrant, about 2-3 minutes. Then add diced carrots and cook for another 5-7 minutes until they soften nicely, releasing their natural sweetness.
Step 4: Make the Creamy Sauce
Sprinkle flour over the sautéed vegetables and stir well to coat them evenly—this is key for thickening. Slowly pour in the chicken broth while stirring constantly to avoid lumps. As the mixture thickens, add heavy cream and sprinkle in dried thyme, salt, and pepper. Stir over low heat until the sauce becomes smooth, velvety, and thick.
Step 5: Add Chicken and Veggies to the Sauce
Stir in the cooked chicken, frozen peas, and corn, then let everything simmer together for 2-3 minutes so the flavors meld and the ingredients heat through evenly.
Step 6: Combine Pasta and Sauce
Fold the cooked pasta into the creamy sauce mixture with care, ensuring every piece is thoroughly coated with luxurious goodness. Then, pour the entire mixture into your buttered baking dish, spreading it out evenly.
Step 7: Top with Cheese and Bake
Sprinkle the shredded cheddar cheese evenly over the top of your pasta. If using Parmesan, scatter it on now to elevate the flavor complexity. Bake uncovered for 20-25 minutes until the cheese turns golden, bubbly, and downright irresistible.
Step 8: Cool and Serve
Allow your Creamy Chicken Pot Pie Pasta Bake Recipe to cool for about 5 minutes before diving in. This resting time lets the dish set slightly so every bite holds together beautifully.
How to Serve Creamy Chicken Pot Pie Pasta Bake Recipe
Garnishes
Add fresh herbs like chopped parsley or thyme on top to brighten the creamy richness and offer a pop of color. A light dusting of cracked black pepper right before serving also adds a bit of spice and visual contrast.
Side Dishes
Consider pairing this cozy bake with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness, or steamed green beans tossed with a little garlic and olive oil for a fresh, vibrant balance.
Creative Ways to Present
For a fun presentation, serve individual portions in small ramekins baked right in the oven. This approach makes the dish feel extra special, perfect for dinner parties or family gatherings where everyone gets their own cozy pot pie pasta experience.
Make Ahead and Storage
Storing Leftovers
This casserole stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even more delicious!
Freezing
You can freeze this dish before baking by assembling it in a freezer-safe container, covering tightly, and freezing for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly, about 15-20 minutes. Alternatively, microwave portions for a quicker option, though the oven method preserves the crispy cheese topping best.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While penne or rotini work best to hold the sauce, shells or fusilli are great alternatives. Just choose a sturdy shape that traps the creamy sauce well.
Is it possible to make this dish dairy-free?
Yes! Substitute heavy cream with coconut cream or a dairy-free alternative and use vegan cheese options for the topping. The flavor will be different but still delightfully creamy.
Can I use raw chicken instead of cooked chicken breast?
For this recipe, cooked chicken is recommended to ensure even cooking and ease. However, if using raw chicken, be sure to dice and cook it thoroughly before mixing with other ingredients.
How spicy is this Creamy Chicken Pot Pie Pasta Bake Recipe?
This recipe leans toward mild, focusing on creamy, savory flavors. You can always add a pinch of cayenne or red pepper flakes to the sauce if you want to introduce a gentle heat.
Can I prepare this recipe ahead of time before baking?
Yes! Assemble everything and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Final Thoughts
If you’re craving a comforting, crowd-pleasing meal that feels like a warm hug in every bite, this Creamy Chicken Pot Pie Pasta Bake Recipe is your answer. It’s a delightful way to enjoy all the cozy flavors of classic pot pie with the satisfying twist of pasta. Once you try it, you’ll find it hard to go back to ordinary weeknight dinners. Give it a shot and watch it become a treasured staple in your kitchen!
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Creamy Chicken Pot Pie Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: American
Description
This Creamy Chicken Pot Pie Pasta Bake is a comforting and hearty dish combining tender cooked chicken, al dente pasta, and a creamy vegetable sauce topped with melted cheddar and Parmesan cheese. Perfect for a family dinner, this bake delivers the flavors of classic chicken pot pie in an easy pasta form.
Ingredients
Protein and Pasta
- 2 cups cooked chicken breast, shredded or diced
- 12 oz (about 3 cups) pasta (penne or rotini work well)
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce
- 1 tablespoon olive oil
- 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 and Butter
- 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 to prevent sticking and ensure easy cleanup.
- Cook the pasta: In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside to add later to 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. Add the diced carrots and continue cooking for another 5-7 minutes until softened.
- Make the sauce: Sprinkle flour over the sautéed vegetables and stir to coat evenly. Gradually pour in chicken broth while stirring constantly to avoid lumps. As the mixture thickens, add heavy cream, dried thyme, salt, and pepper. Stir well until the sauce is smooth and creamy.
- Combine the chicken and veggies: Add shredded chicken, frozen peas, and frozen corn to the sauce. Stir to combine and let it simmer for 2-3 minutes until everything is heated through.
- Combine with pasta: Stir the cooked pasta into the sauce mixture, coating the pasta thoroughly. Pour the combined mixture into the prepared baking dish, spreading evenly.
- Top with cheese: Sprinkle half of the cheddar cheese evenly over the pasta bake. If using, add grated Parmesan cheese on top for an extra layer of flavor. Then add the remaining cheddar cheese to ensure a bubbly golden crust.
- Bake the pasta dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is golden brown and bubbly.
- Serve: Remove from oven and let it cool for 5 minutes before serving. Enjoy your creamy and comforting chicken pot pie pasta bake!
Notes
- Use penne or rotini pasta for best texture in this bake.
- Feel free to substitute heavy cream with half-and-half for a lighter version, though the sauce might be less rich.
- Make sure the chicken is cooked beforehand to reduce cooking time.
- Vegetables can be varied based on your preference or what’s available; green beans or mushrooms would also work well.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
