The Comfort of Home in a Single Dish
Oh, my goodness, remember those days? The smell of a bubbling pot pie filling the kitchen, the warmth radiating from the oven, and that feeling of pure comfort settling over you. There’s just something about a classic chicken pot pie that conjures up images of cozy nights and shared meals. But let’s be honest, sometimes the crust can be a bit… daunting, right? Well, what if I told you we could capture all that incredible pot pie flavor and comfort, but with the delicious ease of a pasta bake? Get ready to ditch the pastry stress and dive into a dish that delivers all the creamy, dreamy goodness you crave, without all the fuss. This Cheesy Chicken Pot Pie Pasta Bake is about to become your new weeknight hero, and I’m so excited to share it with you!
Why Make This Recipe
- Ultimate Comfort Food, Simplified: Experience all the nostalgic flavors of a classic chicken pot pie without the hassle of making a traditional crust. This is the ultimate comfort food hack!
- Family-Friendly Favorite: A guaranteed crowd-pleaser that even the pickiest eaters will adore. Say goodbye to dinner time negotiations!
- Creamy & Dreamy Texture: Indulge in a rich, velvety sauce enveloped around tender pasta and savory chicken.
- Quick & Easy Weeknight Meal: Designed for busy evenings, this recipe comes together without a fuss, allowing you more time to relax.
- Customizable & Versatile: Easily adapt it to your family’s preferences with various veggie additions or protein swaps.
- Perfect for Meal Prep: Makes fantastic leftovers that taste even better the next day (if there’s any left!).
How to Make Cheesy Chicken Pot Pie Pasta Bake
You will prepare the pasta, then sauté the vegetables and aromatics. Next, you will build a creamy sauce. After that, you will combine the ingredients and bake the dish.
Ingredients of Cheesy Chicken Pot Pie Pasta Bake
#### For the Pasta
- Short Pasta: Penne, rotini, or elbow macaroni
#### For the Creamy Filling
- Cooked Chicken: Shredded or diced rotisserie chicken, leftover roast chicken, or perfectly seasoned pan-fried chicken breast
- Butter: Unsalted, for sautéing
- Onion: Diced, yellow or white
- Carrots: Diced, fresh or frozen
- Celery: Diced, a classic pot pie ingredient
- All-Purpose Flour: For creating a Roux, the base of our creamy sauce
- Chicken Broth/Stock: Low sodium
- Milk: Whole milk or 2% for richness
- Heavy Cream: For ultimate decadence (optional, but highly recommended!)
- Frozen Peas: No need to thaw
- Frozen Corn: No need to thaw
- Seasonings: Dried thyme, garlic powder, onion powder, salt, and black pepper
#### For the Cheesy Topping
- Cheddar Cheese: Shredded, sharp or mild
- Mozzarella Cheese: Shredded, for that perfect melty pull
- Parmesan Cheese: Grated, for a savory depth of flavor (optional sprinkle)
Directions of Cheesy Chicken Pot Pie Pasta Bake
#### Prepare the Pasta
- Boil Water & Cook Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until al dente. Drain well and set aside.
#### Sauté the Aromatics & Veggies
- Melt Butter: In a large Dutch oven or oven-safe pot, melt the butter over medium heat.
- Sauté Onion, Carrots, and Celery: Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
#### Build the Creamy Sauce
- Add Flour: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1 minute to create a roux.
- Whisk in Broth & Milk: Gradually whisk in the chicken broth until smooth, then slowly whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken.
- Stir in Heavy Cream & Seasonings: If using, stir in the heavy cream. Add the dried thyme, garlic powder, onion powder, salt, and pepper. Continue to simmer gently for another 2-3 minutes, allowing the sauce to thicken further and the flavors to meld.
#### Combine & Bake
- Add Chicken & Veggies: Stir in the cooked chicken, frozen peas, and frozen corn into the creamy sauce.
- Fold in Pasta: Gently fold in the cooked and drained pasta until everything is evenly coated.
- Transfer to Baking Dish (if not using oven-safe pot): If your pot isn’t oven-safe, transfer the mixture to a 9×13 inch baking dish.
- Top with Cheese: Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the Cheesy Chicken Pot Pie Pasta Bake. If desired, sprinkle with grated Parmesan.
- Bake: Bake in a preheated oven (375°F / 190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot and slightly browned on top.
How to Serve Cheesy Chicken Pot Pie Pasta Bake
Rest & Serve: Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly.
How to Store Cheesy Chicken Pot Pie Pasta Bake
Store any leftover Cheesy Chicken Pot Pie Pasta Bake in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or a larger portion covered in the oven until warmed through.
Tips to Make Cheesy Chicken Pot Pie Pasta Bake
- Pre-Cooked Chicken is Your Friend: Rotisserie chicken is a huge time-saver for this Cheesy Chicken Pot Pie Pasta Bake.
- Don’t Overcook the Pasta: Cook your pasta to al dente as it will continue to cook slightly in the oven.
- Thicken the Sauce: If your sauce seems too thin, let it simmer a little longer, or make a quick cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and whisk it in.
- Cheese Matters: Use good quality cheese that melts well for the best cheesy topping.
- Season to Taste: Always taste your sauce before mixing in the pasta and adjust seasonings as needed.
Variation
- Veggie Boost: Add diced bell peppers, mushrooms, or spinach when sautéing the initial vegetables.
- Ham & Cheese: Substitute diced cooked ham for some or all of the chicken for a different flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle warmth.
- Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend for the roux.
- Different Cheeses: Experiment with other melty cheeses like Gruyere or Monterey Jack for the topping of your Cheesy Chicken Pot Pie Pasta Bake.
FAQs
Q1: Can I make this Cheesy Chicken Pot Pie Pasta Bake ahead of time?
A: Yes, absolutely! You can assemble the entire Cheesy Chicken Pot Pie Pasta Bake, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking from cold.
Q2: Can I freeze Cheesy Chicken Pot Pie Pasta Bake?
A: Yes, this Cheesy Chicken Pot Pie Pasta Bake freezes well! Assemble the bake (without baking), cover it tightly with plastic wrap and then foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen (this will significantly increase baking time).
Q3: Can I use fresh vegetables instead of frozen ones in this Cheesy Chicken Pot Pie Pasta Bake?
A: Of course! If using fresh peas or corn, you might want to blanch them quickly before adding them to the sauce to ensure they are tender. Other fresh vegetables like bell peppers or mushrooms can be sautéed with the onions, carrots, and celery.
Creamy Chicken & Veggie Pasta Bake
Equipment
- Pot
- Dutch oven
- Baking dish
- Whisk
Ingredients
For the Pasta
- 8 oz short pasta (about 2 cups) uncooked (penne, rotini, or elbow macaroni)
For the Creamy Filling
- 2 cups cooked chicken shredded or diced
- 2 tbsp unsalted butter
- 1/2 medium yellow onion diced
- 2 medium carrots diced
- 1 stalk celery diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth/stock low sodium
- 1 cup whole milk
- 1/2 cup heavy cream (optional)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
For the Cheesy Topping
- 1 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 tbsp Parmesan cheese grated (optional)
Instructions
Preparation
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- Melt butter in a large pot, then cook diced onion, carrots, and celery until softened.
- Sprinkle flour over vegetables to make a roux, then gradually whisk in chicken broth and milk. Bring to a simmer, stir in cream (if using), thyme, garlic powder, onion powder, salt, and pepper, then simmer for a few more minutes until thickened.
- Stir cooked chicken, frozen peas, and corn into the creamy sauce, then gently fold in the drained pasta until coated.
- Transfer the mixture to a 9x13 inch baking dish if your pot isn't oven-safe.
- Evenly sprinkle shredded cheddar and mozzarella cheese over the top, adding Parmesan if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and lightly browned.
- Let the pasta bake rest for 5-10 minutes before serving.