All the comforting flavors of a classic chicken pot pie, combined with pasta in a creamy, cheesy casserole. Perfect for cozy dinners or family gatherings
Ingredients
For the Pasta Bake:
- 12 oz pasta (penne, rotini, or your favorite short pasta)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots, thawed
- 1 cup frozen corn, thawed
- 1/2 cup diced celery (optional)
- 1/2 cup diced onion
For the Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole milk for extra creaminess)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For the Topping:
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (panko for extra crunch)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a large baking dish with butter or non-stick spray.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 3: Make the Sauce
- In a large saucepan, melt the butter over medium heat.
- Add the flour, whisking continuously, to form a roux. Cook for 1–2 minutes until lightly golden.
- Gradually whisk in the milk and chicken broth, ensuring no lumps. Bring to a simmer and let thicken, about 3–4 minutes.
- Stir in the garlic powder, onion powder, thyme, salt, and pepper. Adjust seasoning to taste.
Step 4: Assemble the Bake
- In a large bowl, combine the cooked pasta, chicken, peas and carrots, corn, celery, and onion.
- Pour the sauce over the mixture and toss until everything is evenly coated.
- Transfer to the prepared baking dish.
Step 5: Add the Topping
- In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter.
- Sprinkle the shredded cheddar cheese over the pasta, then top with the breadcrumb mixture.
Step 6: Bake
- Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and the casserole is bubbling.
- Let cool for 5 minutes before serving.
Why You’ll Love This Recipe
- Comfort Food Fusion: Combines the creamy, savory flavors of pot pie with the ease of pasta.
- Versatile: Use leftover turkey or ham instead of chicken, or add your favorite veggies.
- Crowd-Pleaser: Perfect for potlucks, family dinners, or meal prep.
Pro Tips
- Make Ahead: Assemble the casserole up to a day in advance and bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Add More Flavor: Stir in a splash of white wine or a pinch of nutmeg to the sauce for extra depth.
This Creamy Chicken Pot Pie Pasta Bake is a hearty and satisfying dish that combines the best of two classics. It’s sure to become a family favorite!
Enjoy.