Description
A comforting, family-friendly pasta bake inspired by classic chicken pot pie—loaded with tender chicken, veggies, and a creamy sauce, baked until bubbly and golden.
Ingredients
- 12 oz short pasta (penne or rotini)
- 2 cups cooked chicken, diced or shredded
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 cup shredded cheddar or mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Cooking spray or butter for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat.
- Add onion and cook until softened, about 3–4 minutes. Add garlic and cook 30 seconds.
- Stir in frozen vegetables and cook 2 minutes.
- Sprinkle flour over the mixture and stir well. Cook 1 minute.
- Gradually whisk in chicken broth and milk. Simmer until thickened.
- Season with salt, pepper, thyme, and parsley.
- Stir in cooked chicken and pasta.
- Transfer to the baking dish and top with shredded cheese and Parmesan.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Cool 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Add crushed crackers or breadcrumbs on top for a pot-pie crust feel.
- Substitute cream for milk for extra richness.
- This dish reheats well for leftovers.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Casserole
- Method: Baking
- Cuisine: American