Description
Hearty “chicken pot pie pasta” combines classic comfort with modern culinary creativity, blending creamy sauce and tender chicken in a delightful one-pot wonder. Savory flavors and nostalgic textures invite you to indulge in this satisfying meal that bridges traditional and contemporary cooking styles.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup diced cooked bacon
Vegetables:
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onions
- 1/4 cup diced celery
Sauce and Pasta:
- 2 cups pasta (penne or rotini)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping:
- 1 cup crushed buttery crackers
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with cooking spray or butter.
- Cook pasta in salted boiling water until al dente, then drain and set aside, reserving some pasta water.
- In a large skillet, melt butter over medium heat and sauté onions and celery until they become translucent and fragrant.
- Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to create a roux, ensuring no raw flour taste remains.
- Gradually pour chicken broth and heavy cream into the skillet, whisking constantly to prevent lumps and create a smooth, creamy sauce.
- Add dried thyme, garlic powder, salt, and black pepper to the sauce, stirring to distribute the seasonings evenly.
- Incorporate shredded chicken, bacon, and frozen mixed vegetables into the creamy sauce, allowing them to heat through completely.
- Fold the cooked pasta into the chicken mixture, ensuring every piece is coated with the rich, velvety sauce.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly to create a uniform layer.
- Combine crushed buttery crackers and grated parmesan cheese in a small bowl, then sprinkle the mixture generously over the top of the pasta.
- Bake in the preheated oven for 20-25 minutes, or until the topping turns golden brown and the edges are bubbling.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to set and cool slightly.
Notes
- Choose high-quality chicken for maximum flavor, preferably using rotisserie or leftover roasted chicken to add extra depth.
- Adjust vegetable mix according to seasonal availability or personal preference, swapping frozen mixed vegetables with fresh seasonal produce.
- Gluten-free alternative possible by using cornstarch instead of flour and gluten-free crackers for topping, making the dish suitable for those with wheat sensitivities.
- Control sauce consistency by reserving pasta water, which helps thin or thicken the mixture if needed during preparation.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg