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
Scale
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.
