Description
This Creamy Chicken Pot Pie Pasta Bake combines tender cooked chicken, hearty pasta, and a medley of vegetables in a rich, creamy sauce, all topped with melted cheddar and Parmesan cheese. Baked until golden and bubbly, this comforting casserole is perfect for a family dinner or meal prep.
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 and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce Ingredients
- 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 Baking
- 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 serving.
- Cook the pasta: In a large pot, cook the pasta according to the package instructions until al dente. Drain well and set aside to be combined later.
- 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 diced carrots and cook for an additional 5-7 minutes until they begin to soften.
- Make the sauce: Sprinkle the flour over the cooked vegetables and stir well to coat. Gradually pour in the chicken broth while stirring constantly to avoid lumps. When the mixture starts to thicken, stir in the heavy cream, dried thyme, and season with salt and pepper. Continue stirring until the sauce is smooth and creamy.
- Combine chicken and vegetables: Add the shredded chicken, frozen peas, and frozen corn to the sauce, stirring to combine. Allow the mixture to simmer gently for 2-3 minutes until everything is heated through.
- Mix with pasta: Add the cooked pasta to the sauce mixture and stir thoroughly to coat all the pasta evenly. Transfer this mixture to the greased baking dish.
- Top with cheese: Evenly sprinkle the shredded cheddar cheese over the top of the pasta mixture. If desired, add the grated Parmesan cheese for additional flavor and richness.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is golden brown and bubbly, indicating the dish is heated through and ready to serve.
- Serve: Remove from oven and let the pasta bake cool for 5 minutes before serving. Enjoy this creamy, hearty and comforting meal!
Notes
- Use cooked chicken breast from leftovers or rotisserie chicken for convenience.
- Penne or rotini are ideal pasta shapes as they hold the sauce well, but feel free to substitute with your favorite.
- For a sharper flavor, increase the amount of shredded cheddar cheese or add extra Parmesan.
- This dish can be prepared ahead and refrigerated before baking; add an extra 5 minutes to the baking time if baking straight from the fridge.
- To make it lighter, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Gluten-free flour or pasta can be used to adapt this recipe for gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
