Classic Chicken Pot Pie Pasta (Printable Version)
Creamy chicken and vegetables with pasta, baked with golden Parmesan 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 Steps:
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 a boil. Cook pasta according to package directions until al dente, then drain and set aside.
03 - Melt 3 tbsp butter in a large skillet over medium heat. 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 coat and remove raw flour taste.
05 - Gradually whisk in chicken broth and whole milk, ensuring no lumps form. Bring mixture to a gentle simmer and cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, dried parsley, black pepper, and salt until well incorporated.
07 - Add shredded chicken, frozen peas and carrots, and frozen corn to the sauce. Cook for 2 minutes until everything is heated through. Add cooked pasta and toss until evenly coated.
08 - Pour the chicken and pasta mixture into the prepared 9x13-inch baking dish, spreading it 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 top of the casserole.
11 - Bake for 20–25 minutes until the filling is bubbling around the edges and the topping is golden brown and crispy.
12 - Remove from oven and let rest for 5 minutes to allow the casserole to set slightly before serving.
# Helpful Tips:
01 -
- Two comfort foods collide in one glorious bubbly dish
- The crispy panko topping creates the best contrast to creamy pasta
- Leftover chicken finally meets its perfect destiny
02 -
- The sauce thickens quickly in the oven so do not reduce it too much on the stove
- Undercook the pasta by 1 to 2 minutes since it continues cooking in the oven
03 -
- Grate your own Parmesan instead of using pre-grated for better melting
- Toast the panko slightly in a dry pan before adding butter for extra crunch