Description
A comforting and creamy chicken pot pie pasta bake that delivers all the classic flavors of a pot pie in a quick and easy pasta dish, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound pasta shells or rotini
- 2 cups cooked rotisserie chicken, shredded
- 1 cup frozen peas and carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 cup shredded cheddar cheese, divided
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat a large skillet or Dutch oven over medium heat. Add diced onion and celery. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add butter to the vegetable mixture and let it melt. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
- Gradually whisk in chicken broth until smooth. Add heavy cream, cream cheese, thyme, and sage. Stir until smooth and creamy.
- Add the cooked pasta, shredded chicken, and frozen peas and carrots to the sauce. Stir gently to combine.
- Season with salt and pepper to taste. Let the mixture simmer for 2-3 minutes to heat through.
- Remove from heat and stir in half of the cheddar cheese.
- Transfer to serving bowls. Top with remaining cheese, panko breadcrumbs, and fresh parsley. Sprinkle with Parmesan cheese if desired.
- Serve immediately.
Notes
- For a gluten-free version, use rice pasta or chickpea pasta and gluten-free flour.
- Add other vegetables like mushrooms, asparagus, or bell peppers.
- For a spicier kick, add cayenne pepper or diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550
- Sugar: Approximately 5g
- Sodium: Approximately 700mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 10g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 50g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg