Creamy Chicken Pot Pie Pasta Bake
Discover how to make the perfect Creamy Chicken Pot Pie Pasta Bake. This hearty, creamy dish is ideal for comfort food lovers and family dinners.
Ingredients
For the Creamy Filling:
- 2 cups cooked chicken shredded or diced
- 3 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 medium carrots diced
- 2 stalks celery diced
- 1/4 cup all-purpose flour
- 3 cups chicken broth homemade or store-bought
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional, for a slight kick
- 1 cup frozen peas
For the Pasta:
- 12 ounces penne or rigatoni pasta
- Salt for boiling water
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 1/4 cup grated Parmesan cheese optional
Optional Add-Ons:
- 1 cup mushrooms sliced (for added earthiness)
- 1/2 cup shredded cheddar cheese for extra creaminess
Instructions
Step 1: Prepare the Chicken and Pasta
- If not already cooked, prepare 2 cups of chicken by roasting, boiling, or using a rotisserie chicken. Shred or dice it and set aside.
- Bring a large pot of salted water to a boil. Cook 12 ounces of penne or rigatoni pasta until al dente (slightly undercooked). Drain well and set aside.
Step 2: Sauté the Vegetables
- In a large skillet or pot, melt 3 tablespoons of butter over medium heat.
- Add diced onions, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
- Stir in 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and 1/4 teaspoon of cayenne pepper (optional). Cook for 1 minute to release the aromas.
Step 3: Make the Creamy Sauce
- Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables. Stir well and cook for 2 minutes to form a roux.
- Gradually whisk in 3 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
- Stir in 1 cup of heavy cream and cook for 3–4 minutes until the sauce thickens slightly.
- Add 1 cup of frozen peas and the shredded chicken. Cook for another 5 minutes, then remove from heat.
Step 4: Combine the Pasta and Sauce
- Gently fold the cooked pasta into the creamy chicken and vegetable mixture, ensuring the pasta is well-coated with the sauce.
Step 5: Assemble the Casserole
- Preheat your oven to 375°F (190°C). Grease a large baking dish with butter or cooking spray.
- Pour the pasta mixture into the prepared dish, spreading it out evenly.
Step 6: Prepare the Topping
- In a small bowl, mix 1 cup of panko breadcrumbs with 2 tablespoons of melted butter.
- (Optional) Stir in 1/4 cup of grated Parmesan cheese for extra flavor.
- Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
Step 7: Bake the Dish
- Bake the casserole in the preheated oven for 45–50 minutes, or until the top is golden and the edges are bubbling.
- For a crispier topping, broil the casserole for the last 2–3 minutes, watching closely to prevent burning.
Step 8: Serve and Enjoy
- Let the dish rest for 10–15 minutes after baking to allow the flavors to meld.
- Garnish with fresh thyme or parsley if desired. Serve warm and enjoy the comforting flavors of Creamy Chicken Pot Pie Pasta Bake!
Notes
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet or saucepan for making the creamy sauce
- 9x13-inch baking dish (or similar size) for the casserole
- Whisk (for making a lump-free sauce)
Tips for Success:
- Cook Pasta Al Dente: Slightly undercook the pasta since it will continue cooking in the oven, preventing it from becoming mushy.
- Enhance the Topping: Add a pinch of paprika or fresh herbs to the breadcrumbs for a boost of color and flavor.
- Make It Ahead: Assemble the casserole a day in advance, store it in the refrigerator, and bake it just before serving.
- Reheat Like a Pro: To maintain the creamy texture, cover leftovers with foil while reheating in the oven.