Classic Chicken Pot Pie Pasta (Printable)
Creamy chicken and vegetables tossed with pasta, topped with crispy Parmesan breadcrumbs and baked until golden.
# 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 until al dente according to package directions. Drain well and set aside.
03 - In a large skillet, melt 3 tablespoons 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 eliminate raw flour taste and create a smooth paste.
05 - Gradually whisk in chicken broth, followed by whole milk. Bring mixture to a gentle simmer, whisking frequently. 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 the cooked pasta to the skillet. Toss until pasta is evenly coated with sauce and ingredients are well distributed throughout.
08 - Pour the entire pasta mixture into the prepared 9x13-inch baking dish. Spread 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. Bake for 20-25 minutes until sauce is bubbling around edges and topping is golden brown.
11 - Remove from oven and let the casserole rest for 5 minutes. This allows the sauce to set slightly for easier serving.
# Expert Advice:
01 -
- It transforms everyday ingredients into something that tastes like it simmered all day
- The crispy panko topping against the creamy sauce is the kind of texture contrast that makes people go quiet after the first bite
02 -
- Do not skip the step of cooking the flour in the butter before adding liquids, or you will end up with a raw flour taste in your sauce
- The sauce will seem thick in the skillet but that is exactly what you want since pasta absorbs liquid as it bakes
03 -
- Grate your own Parmesan instead of using pre-grated—the texture melts into the sauce much better
- If the topping browns too quickly, tent the dish loosely with foil for the last 5 minutes of baking