Classic Chicken Pot Pie Pasta (Print version)
Tender pasta in a creamy sauce with chicken and vegetables, 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 according to package directions until al dente. Drain well and set aside.
03 - In a large skillet over medium heat, melt 3 tbsp butter. 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.
05 - Gradually whisk in chicken broth and whole milk, ensuring no lumps form. Bring mixture to a gentle simmer and cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, black pepper, and salt. Add shredded chicken, frozen peas and carrots, and frozen corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and toss until evenly coated with the creamy chicken mixture.
08 - Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.
09 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until evenly combined.
10 - Sprinkle the breadcrumb mixture evenly over the pasta. Bake for 20–25 minutes until the sauce is bubbling around the edges and the topping is golden brown.
11 - Remove from oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
# Expert suggestions:
01 -
- The whole family gathers around the oven watching the top turn golden like its the most exciting show on television
- Leftovers actually taste better the next day, if you manage to have any left
02 -
- Do not overcook the pasta in the boiling water since it will continue cooking in the oven
- The sauce should look slightly too thin before baking because it thickens considerably in the oven
03 -
- Grate your own Parmesan fresh from a block instead of using pre-grated cheese for better melting and flavor
- Watch the sauce carefully during the last few minutes of baking so the panko does not burn