A Hug in a Casserole Dish
Remember those cozy evening meals, the ones that wrapped you in warmth like a favorite blanket? The kind that brought everyone to the table, eager for a taste of pure comfort? Whether it was your grandma’s legendary chicken and dumplings or your family’s secret mac and cheese recipe, there’s something truly special about food that nourishes not just our bodies, but our souls. Today, I’m thrilled to share a recipe that embodies that very feeling, a dish designed to bring a smile to your face and a satisfying warmth to your belly. Get ready to fall in love with a modern twist on a classic, a dish that’s about to become your new weeknight hero: the irresistible Cheesy Chicken Pot Pie Pasta Bake.
Why Make This Recipe
This recipe is something special for many reasons:
- Ultimate Comfort Food, Reimagined: It combines the beloved flavors of chicken pot pie with the satisfying heartiness of a pasta bake – a match made in culinary heaven!
- Easy Weeknight Winner: Forget complicated dinners! This recipe is designed to be straightforward, making it perfect for busy evenings without sacrificing flavor.
- Family-Friendly Favorite: Kids and adults alike will devour this creamy, cheesy, and veggie-packed dish. Say goodbye to dinner time negotiations!
- Hearty & Wholesome: Packed with tender chicken, colorful vegetables, and comforting pasta, it’s a complete meal in one delicious casserole.
- Versatile & Adaptable: Easily customize with your favorite veggies or protein for endless variations.
How to Make Cheesy Chicken Pot Pie Pasta Bake
You will prepare your pasta first. Then you will make the rich, creamy chicken pot pie filling in a large pan. After that, you will combine the pasta with the filling. Finally, you will top the dish with cheese and bake it until it is golden and bubbly.
Ingredients of Cheesy Chicken Pot Pie Pasta Bake
For the Pasta:
- Pasta of your choice (e.g., penne, rotini, elbow macaroni)
- Olive oil
For the Chicken Pot Pie Filling:
- Cooked chicken (shredded or diced)
- Butter
- Onion (diced)
- Carrots (diced)
- Celery (diced)
- All-purpose flour
- Chicken broth
- Milk (whole or 2%)
- Frozen peas
- Frozen corn
- Dried thyme
- Salt
- Black pepper
For the Cheesy Topping:
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Optional: Panko breadcrumbs for extra crunch
Directions of Cheesy Chicken Pot Pie Pasta Bake
- Prep Your Pasta: Boil pasta according to package directions until it is al dente. Drain and set aside.
- Sauté the Aromatics: In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté until they soften.
- Build the Roux: Sprinkle flour over the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Create the Creamy Base: Gradually whisk in chicken broth and milk, stirring until smooth and thickened. Bring it to a gentle simmer.
- Add the Goodness: Stir in cooked chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Continue to simmer for a few minutes to let flavors meld.
- Combine & Transfer: Gently fold the cooked pasta into the chicken pot pie filling. If you are not using an oven-safe skillet, transfer the mixture to a greased 9×13 inch baking dish.
- Get Cheesy! Evenly sprinkle the shredded cheddar and mozzarella cheese over the top of the pasta bake. Optionally, sprinkle with Panko breadcrumbs for an extra golden crust.
- Bake to Golden Perfection: Bake in a preheated oven until bubbly and the cheese is melted and golden brown.
- Rest & Serve: Remove from oven and let stand for a few minutes before serving. This allows the sauce to set slightly.
How to Serve Cheesy Chicken Pot Pie Pasta Bake
Serve this dish with:
- Simple Green Salad: A crisp salad with a light vinaigrette perfectly balances the richness of the pasta bake.
- Crusty Bread: Great for soaking up every last bit of that delicious, creamy sauce.
- Steamed Green Beans or Broccoli: Adds more fresh vegetables to your meal.
- Garlic Bread: The ultimate comfort food pairing!
How to Store Cheesy Chicken Pot Pie Pasta Bake
This Cheesy Chicken Pot Pie Pasta Bake freezes well! Cool it completely, then store it in an airtight container for up to 3 months. Thaw it overnight in the fridge and reheat.
Tips to Make Cheesy Chicken Pot Pie Pasta Bake
- Pre-Cooked Chicken: This recipe is perfect for using leftover rotisserie chicken or any pre-cooked chicken you have on hand.
- Vegetable Prep: Dicing your vegetables uniformly will ensure even cooking.
- Pasta Choice: Feel free to experiment with different pasta shapes; just ensure they are small to medium-sized to integrate well.
- Make Ahead: Assemble the entire casserole (without baking) and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
Variation
- Vegetable Swaps: Experiment with diced bell peppers, mushrooms, or spinach. Add them with the other vegetables to sauté.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a subtle kick.
- Herb Adventures: Fresh parsley or chives stirred in at the end add a wonderful fresh note.
- Creamier Sauce: For an even richer sauce, substitute some of the milk with heavy cream.
- Crispy Topping: For an extra crispy topping, mix melted butter with the panko breadcrumbs before sprinkling.
FAQs
Q: Can I make this Cheesy Chicken Pot Pie Pasta Bake vegetarian?
A: Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like mushrooms or chickpeas for added heartiness, or even a plant-based chicken substitute.
Q: What’s the best way to reheat leftover Cheesy Chicken Pot Pie Pasta Bake?
A: For best results, reheat individual portions in the microwave until warmed through. To reheat a larger portion, cover loosely with foil and bake in a preheated oven until bubbly. You might need to add a splash of milk or broth if it seems too dry.
Q: Can I use fresh vegetables instead of frozen ones in this Cheesy Chicken Pot Pie Pasta Bake?
A: Yes! Peel and dice fresh carrots and peas (if using) and add them at the same time as the onion and celery to ensure they cook through. For fresh corn, you can add it at the same stage as the cooked chicken.
Hearty Cheesy Chicken Pot Pie Pasta Bake
Equipment
- Dutch oven
- 9x13 inch baking dish
- whisk
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil
For the Chicken Pot Pie Filling
- 2 cups cooked chicken shredded
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 1/2 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheesy Topping
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup Panko breadcrumbs (optional, for extra crunch)
Instructions
Preparation
- Boil penne pasta until al dente, then drain and toss with olive oil to prevent sticking. Set aside.
- In a large oven-safe Dutch oven or heavy-bottomed pot, melt butter over medium heat. Sauté diced onion, carrots, and celery for 5-7 minutes until softened.
- Sprinkle flour over the softened vegetables and cook for 1-2 minutes, stirring constantly, to create a roux that will thicken the sauce.
- Gradually whisk in chicken broth and milk until the mixture is smooth and thickens, bringing it to a gentle simmer.
- Stir in shredded chicken, frozen peas and corn, dried thyme, salt, and black pepper. Simmer for 3-5 minutes to meld flavors and further thicken the sauce.
- Gently fold the cooked penne pasta into the chicken pot pie filling in the Dutch oven. If not oven-safe, transfer the mixture to a greased 9x13 inch baking dish.
- Evenly sprinkle shredded cheddar and mozzarella cheeses over the pasta bake. Optionally, sprinkle Panko breadcrumbs over the cheese for a crispy crust.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes. Bake until the sauce is bubbly, cheese is melted and golden brown, and breadcrumbs (if used) are golden.
- Remove from the oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly for easier serving.