Description
This Creamy Chicken Pot Pie Pasta Bake combines tender shredded chicken, hearty vegetables, and pasta in a rich, creamy sauce topped with melted cheddar and Parmesan cheese. Baked to golden perfection, it’s a comforting and satisfying one-dish meal perfect for weeknight dinners.
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 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce Ingredients
- 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 Finishing
- 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 package instructions until al dente. Drain the pasta well and set aside to prevent it from overcooking later during baking.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and cook for 2-3 minutes until fragrant and translucent. Then add diced carrots and cook for another 5-7 minutes until the carrots soften.
- Make the sauce: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat them. Gradually pour in the chicken broth while stirring constantly to avoid lumps. As the mixture thickens, stir in heavy cream, dried thyme, and season with salt and pepper to taste. Continue stirring until the sauce is smooth and creamy.
- Combine chicken and vegetables: Stir in the shredded chicken, frozen peas, and frozen corn into the sauce. Allow the mixture to simmer gently for 2-3 minutes until everything is heated through and well combined.
- Combine with pasta: Add the cooked pasta into the sauce mixture and toss gently to coat the pasta evenly with the creamy sauce. Then transfer the entire mixture into the prepared greased baking dish.
- Top with cheese: Sprinkle 1 cup of the shredded cheddar cheese evenly over the pasta mixture. If using, add the grated Parmesan cheese for extra flavor, then finish by topping with the remaining shredded cheddar cheese.
- Bake the pasta dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, golden brown, and bubbly.
- Serve: Remove the pasta bake from the oven and let it cool for about 5 minutes before serving. This will help the dish set slightly for easier serving and better flavor harmony. Enjoy your comforting Creamy Chicken Pot Pie Pasta Bake!
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For added texture, sprinkle breadcrumbs on top along with cheese before baking.
- Use freshly shredded cheese for better melting compared to pre-shredded options.
- Feel free to swap out vegetables based on preference or seasonal availability.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
