Description
A comforting pasta bake inspired by classic chicken pot pie, featuring tender chicken, vegetables, and pasta baked in a rich, creamy sauce with a golden topping.
Ingredients
- 400 g penne or rotini pasta
- 2 cups cooked chicken breast, diced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the oven to 190°C (375°F).
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil.
- Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Add carrots and cook for 4–5 minutes until slightly tender.
- Sprinkle flour over the vegetables and stir continuously for 1 minute.
- Gradually whisk in chicken broth until smooth, then add heavy cream.
- Season with thyme, salt, and black pepper. Simmer until the sauce thickens.
- Stir in cooked chicken, peas, and corn.
- Add cooked pasta and mix until evenly coated.
- Transfer the mixture to a greased baking dish.
- Top with Parmesan cheese, mozzarella cheese, and breadcrumbs.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Remove from oven, garnish with parsley if desired, and serve warm.
Notes
- Rotisserie chicken works well for this recipe.
- You can substitute half-and-half for a lighter sauce.
- Add mushrooms for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American