Description
Comforting chicken pot pie pasta blends classic casserole flavors with hearty noodle goodness. Creamy sauce, tender chicken, and flaky pastry crumbles create a nostalgic meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 lbs boneless, skinless chicken breasts
- 1/2 cup chicken broth
Vegetables:
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
Pasta and Sauce:
- 16 oz (450 g) pasta (penne or rotini)
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 pie crust (optional, for topping)
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with cooking spray or butter.
- Season chicken breasts with salt, pepper, and dried thyme, then dice into bite-sized cubes.
- In a large skillet, sauté chicken over medium-high heat until golden and fully cooked, approximately 6-8 minutes. Remove and set aside.
- Using the same skillet, melt butter and sauté onions, celery, and carrots until they become tender and slightly translucent, about 4-5 minutes.
- Sprinkle flour over the vegetables, stirring continuously to create a roux that will thicken the sauce without forming lumps.
- Gradually pour in chicken broth, milk, and heavy cream, whisking constantly to create a smooth, creamy sauce.
- Add frozen peas, cooked chicken, and shredded cheddar cheese to the sauce, stirring until cheese melts and ingredients are well combined.
- Cook pasta in a separate pot according to package instructions until al dente, then drain and fold into the creamy chicken and vegetable mixture.
- Transfer the pasta mixture to the prepared baking dish, ensuring even distribution.
- Optional: If using pie crust, carefully drape it over the pasta, crimping edges and cutting small vents to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
- Allow the dish to cool for 5-10 minutes before serving to let the sauce set and prevent burning.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption and optimal tenderness.
- Experiment with different cheese varieties like Gruyère or smoked gouda for enhanced flavor complexity.
- Swap regular pasta with whole wheat or gluten-free options to accommodate dietary restrictions and preferences.
- Create a lighter version by using Greek yogurt instead of heavy cream and reducing butter quantity for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 725
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 40 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 160 mg