Creamy Chicken Pot Pie Pasta Bake

Creamy Chicken Pot Pie Pasta Bake

Instructions

1. Cook the Pasta:

   • Preheat the oven to 375°F (190°C).
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Prepare the Sauce and Filling:

   • In a large skillet or saucepan, heat butter and olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until fragrant.
   • Stir in the diced carrots and cook for another 3-4 minutes until slightly softened. Add the frozen peas and shredded chicken. Mix well.
   • Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
   • Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, salt, pepper, thyme, and paprika. Simmer for 5-7 minutes, or until the sauce thickens.

3. Combine Pasta and Sauce:

   • Add the cooked pasta to the sauce and stir to coat evenly. Transfer the mixture to a greased 9×13-inch baking dish.

4. Add the Topping:

   • Sprinkle the shredded cheddar cheese over the top of the pasta.
   • In a small bowl, mix the crushed crackers or breadcrumbs with melted butter. Sprinkle this mixture evenly over the cheese layer.

5. Bake the Dish:

   • Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the cheese is bubbly.

6. Serve:

   • Let the pasta bake cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Conclusion

This Creamy Chicken Pot Pie Pasta Bake is the ultimate comfort food! It’s packed with hearty vegetables, tender chicken, and a creamy sauce, topped with a crunchy, cheesy crust. Perfect for weeknight dinners or potlucks. Enjoy!