Creamy Chicken Pot Pie Pasta Bake

Creamy Chicken Pot Pie Pasta Bake

Instructions:

1. Cook the Pasta:

   • Preheat your oven to 375°F (190°C).
   • Cook the pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.

2. Make the Creamy Sauce:

   • In a large skillet or saucepan, melt the butter over medium heat.
   • Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
   • Add the frozen peas, carrots, and corn, and cook for another 2 minutes.

3. Add Chicken and Thicken the Sauce:

   • Stir in the shredded chicken. Sprinkle the flour over the mixture and stir to coat.
   • Gradually whisk in the chicken broth, followed by the heavy cream.
   • Add thyme, salt, and pepper. Cook until the sauce thickens, about 5–7 minutes.

4. Combine Pasta and Cheese:

   • Remove the skillet from heat and stir in the Parmesan cheese. Add the cooked pasta and toss to combine.
   • Transfer the mixture to a greased 9×13-inch baking dish.

5. Add the Cheesy Topping:

   • Sprinkle the mozzarella and cheddar cheeses evenly over the pasta.
   • In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle on top of the cheese layer.

6. Bake:

   • Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
   • Let it cool slightly before serving.

Conclusion:

This Creamy Chicken Pot Pie Pasta Bake is the ultimate comfort food, combining creamy, cheesy goodness with the hearty flavors of chicken pot pie. Perfect for cozy dinners or meal prep, it’s sure to become a family favorite. Serve it with a side salad or garlic bread, and enjoy every creamy, crispy bite!