Classic Chicken Pot Pie Pasta (Printable)
Creamy chicken and vegetable pasta bake with a golden parmesan crumb topping, ready in under an hour.
# What You'll 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 It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain well and set aside.
03 - In a large skillet over medium heat, melt 3 tbsp butter. Add onion, celery, and 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 coat and cook out the raw flour taste.
05 - Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring mixture to a simmer, then cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in thyme, parsley, salt, and pepper. Add shredded chicken, peas, carrots, and corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and fold until evenly distributed throughout the creamy chicken mixture.
08 - Pour the chicken pasta mixture into the prepared 9x13-inch baking dish, spreading into an even layer.
09 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20–25 minutes until sauce is bubbling around edges and topping is golden brown.
11 - Let the casserole rest for 5 minutes before serving. This allows the sauce to set slightly for easier scooping.
# Expert Tips:
01 -
- Its the kind of dinner that makes people pause mid conversation and genuinely smile
- The crunchy breadcrumb topping brings back memories of grandma baked casseroles but faster
02 -
- Do not skip letting it cool for those 5 minutes or the sauce will be too runny
- The sauce thickens as it bakes so it should look slightly looser before going into the oven
03 -
- Grate your own Parmesan instead of buying pre grated for much better flavor
- Use freshly ground black pepper it makes a surprising difference