Chicken Pot Pie Pasta Bake
The Chicken Pot Pie Pasta Bake blends creamy chicken, vegetables, and pasta in a savory sauce topped with cheese. It’s a creamy, wholesome casserole perfect for cozy dinners and guaranteed to please everyone at the table.
Ingredients
- 12 oz penne or rotini pasta
- 2 cups cooked shredded chicken
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp flour
- 1½ cups chicken broth
- 1 cup heavy cream or milk
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tbsp grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook pasta until al dente, drain, and set aside.
- Melt butter in a skillet over medium heat. Add onion and garlic; sauté until fragrant.
- Stir in flour to make a roux, cooking for 1 minute.
- Gradually whisk in broth and cream, stirring until thickened.
- Add vegetables, chicken, and seasonings; simmer for 3–4 minutes.
- Combine pasta and sauce, then transfer to the prepared baking dish.
- Top with cheeses and bake for 25–30 minutes until golden and bubbling.
- Garnish with parsley and serve hot.
Notes
- Use rotisserie chicken to save time.
- Swap heavy cream for milk and a bit of cream cheese for extra creaminess.
- Add mushrooms or spinach for more vegetables.
- Leftovers reheat beautifully for lunch the next day.
- For a crunchy topping, sprinkle breadcrumbs over the cheese before baking.