Chicken Pot Pie Pasta Bake

Chicken Pot Pie Pasta Bake is the perfect comfort food fusion that brings together the creamy, savory flavors of a classic chicken pot pie with the satisfying bite of pasta. This dish features tender chunks of chicken, colorful vegetables, and pasta all enveloped in a rich, velvety sauce. Baked until bubbly and golden, it’s topped with a buttery breadcrumb crust that gives a nod to the traditional pot pie. Whether you’re feeding a family or looking for a hearty meal to warm up a chilly evening, this pasta bake is sure to become a favorite.

Ingredients:

• 2 cups uncooked pasta (penne or rotini work well)
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 2 cups cooked chicken, shredded or cubed
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the pasta according to the package directions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
4. Add the carrots and celery to the skillet, cooking for another 5 minutes until they begin to soften. Stir in the frozen peas and cook for an additional 2 minutes.
5. Stir in the cooked chicken, ensuring everything is well combined.
6. Sprinkle the flour over the chicken and vegetable mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
7. Slowly pour in the chicken broth, stirring constantly until the mixture begins to thicken. Add the milk or cream, thyme, rosemary, salt, and pepper. Cook, stirring frequently, until the sauce is thick and creamy.
8. Remove from heat and stir in the cooked pasta, cheddar cheese, and half of the Parmesan cheese. Mix until everything is evenly coated with the sauce.
9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
10. In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the pasta.
11. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the sauce is bubbly.
12. Let it cool for a few minutes before serving. Enjoy your comforting Chicken Pot Pie Pasta Bake!