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! 🍗🥧🍝✨