Classic Chicken Pot Pie Pasta (Printable Version)
Creamy chicken, vegetables, and pasta baked with golden Parmesan crumbs
# 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 - Boil pasta in salted water until al dente according to package directions. Drain thoroughly 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 vegetables. Cook for 1 minute, stirring constantly to remove raw flour taste and create a smooth paste.
05 - Gradually whisk in chicken broth followed by 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, parsley, salt, and black pepper. Add shredded chicken, frozen peas and carrots, and corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and fold gently until evenly distributed throughout the creamy chicken mixture.
08 - Pour the 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 crumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the entire surface of the casserole.
11 - Bake for 20–25 minutes until sauce is bubbling around the edges and topping is golden brown and crispy.
12 - Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly for easier scooping.
# Expert Advice:
01 -
- Everything you love about chicken pot pie but way less fussy than dealing with pastry dough
- The crispy panko topping creates this incredible crunch that contrasts perfectly with the creamy sauce underneath
- It freezes beautifully so you can make two and keep one for those nights when cooking feels impossible
02 -
- The sauce will look thin when you first combine it with pasta but it thickens beautifully in the oven
- Do not overcook the pasta initially since it will continue cooking in the oven
- The topping can burn quickly so check at the 20 minute mark and cover with foil if needed
03 -
- Grate your own Parmesan instead of using pregrated for better melting and flavor
- Warm your milk slightly before adding it to the roux to prevent lumps from forming