Classic Chicken Pot Pie Pasta (Printable Version)
Creamy chicken and vegetable pasta bake with a golden crispy topping
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Pasta
02 - 12 oz short pasta (penne or rotini)
→ Vegetables
03 - 1 cup frozen peas and carrots blend
04 - 1/2 cup frozen corn
05 - 1/2 cup diced celery
06 - 1/2 cup diced onion
07 - 2 cloves garlic, minced
→ Sauce
08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 3/4 tsp salt
→ Topping
16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - In a large skillet over medium heat, melt 3 tbsp butter. Add diced onion, celery, and minced garlic. Sauté for 3–4 minutes until vegetables are softened and fragrant.
04 - Sprinkle flour evenly over the sautéed vegetables. Cook for 1 minute, stirring constantly to eliminate raw flour taste and form a paste.
05 - Slowly whisk in chicken broth, followed by whole milk. Bring mixture to a gentle simmer, whisking frequently. Cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Add dried thyme, parsley, black pepper, and salt. Stir well to incorporate herbs evenly throughout the sauce.
07 - Stir in shredded chicken, frozen peas and carrots, and frozen corn. Simmer for 2 minutes until everything is heated through.
08 - Add cooked pasta to the skillet. Gently fold until pasta is evenly coated with sauce and ingredients are well distributed.
09 - Pour the entire mixture into the prepared 9x13-inch baking dish. Spread evenly with a spatula.
10 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until breadcrumbs are evenly coated.
11 - Sprinkle breadcrumb mixture evenly over the casserole. Bake for 20–25 minutes until sauce is bubbling around edges and topping is golden brown.
12 - Remove from oven and let rest for 5 minutes. This allows the sauce to set slightly for easier serving.
# Expert Advice:
01 -
- It captures everything comforting about chicken pot pie but in half the time
- The crispy Parmesan topping creates this incredible contrast to the creamy pasta underneath
02 -
- Salt your pasta water generously it is the only chance to season the noodles themselves
- The sauce will look thin before baking but it thickens beautifully in the oven
03 -
- Leftover turkey makes an incredible substitute especially after Thanksgiving
- Add a pinch of nutmeg to the white sauce for that classic pot pie depth