Classic Chicken Pot Pie Pasta (Print)
Creamy chicken and vegetables with pasta in a savory sauce, topped with golden Parmesan breadcrumbs.
# 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 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 a boil. Add pasta and cook until al dente according to package directions. Drain well and set aside.
03 - In a large skillet, melt 3 tbsp butter 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 prevent burning, until the flour mixture smells nutty.
05 - Gradually whisk in chicken broth and whole milk, ensuring no lumps form. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, black pepper, and salt. Add shredded chicken, frozen peas and carrots, and frozen corn. Cook for 2 minutes until everything is heated through.
07 - Add the cooked pasta to the skillet. Mix gently but thoroughly until all ingredients are well coated with the creamy sauce.
08 - Pour the entire 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 the breadcrumbs are evenly coated with butter.
10 - Sprinkle the breadcrumb and Parmesan mixture evenly over the top of the casserole.
11 - Bake for 20-25 minutes until the sauce is bubbling around the edges and the topping is golden brown and crispy.
12 - Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert Tips:
01 -
- The crispy Parmesan-panko topping creates this incredible contrast against the velvety sauce that keeps everyone coming back for seconds
- It transforms leftover chicken into something that feels like you spent hours in the kitchen, even though it comes together in under an hour
02 -
- The sauce will look thin when you first combine it with the pasta, but it thickens considerably in the oven so trust the process
- Do not skip letting it rest for those 5 minutes, otherwise the first servings will be too loose and messy
03 -
- Grate your own Parmesan instead of buying pre-grated—it melts better and has a much brighter flavor
- Warm your milk and broth slightly before adding them to the roux to prevent lumps from forming