Creamy Chicken Pot Pie Pasta Bake

Introduction

If you’re looking for a comforting and hearty meal, look no further! Creamy Chicken Pot Pie Pasta Bake combines the flavors of a classic chicken pot pie with the ease of a pasta dish. It’s a delightful and filling recipe that’s perfect for any day of the week.

Why Make This Recipe

This recipe is perfect for busy families. It’s quick and easy to put together, taking only about 25 minutes from start to finish. Plus, it’s great for using up leftovers like cooked chicken and frozen vegetables. The creamy sauce, combined with cheesy goodness, makes this dish a sure crowd-pleaser. It’s loved by kids and adults alike, making it a fantastic choice for dinner.

How to Make Creamy Chicken Pot Pie Pasta Bake

Ingredients:

12 oz pasta (penne or rotini)
2 cups cooked chicken, shredded
2 cups mixed vegetables (peas, carrots, and corn)
1 can (10.5 oz) cream of chicken soup
1 1⁄2 cups milk
1 tsp garlic powder
1⁄2 tsp onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1⁄2 cup panko breadcrumbs (optional, for topping)

Directions:

Boil the pasta in salted water according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, whisk together the cream of chicken soup and milk. Add garlic powder, onion powder, salt, and pepper. Stir until the sauce is smooth and creamy.
Stir the cooked chicken and mixed vegetables into the sauce and let it simmer for 5-7 minutes until the vegetables are tender and the chicken is heated through.
Add the cooked pasta to the skillet, stirring everything together to coat the pasta evenly with the sauce.
Sprinkle shredded cheddar cheese over the top, cover, and cook until the cheese melts, about 2-3 minutes.
For a crispy top, sprinkle panko breadcrumbs on top and place under the broiler for 2-3 minutes, until golden brown.
Serve warm and enjoy!

How to Serve Creamy Chicken Pot Pie Pasta Bake

You can serve this dish directly from the baking dish, or you can portion it out on plates. It pairs well with a simple green salad or some garlic bread. The creamy texture makes it comforting, and it is filling enough to be a meal on its own.

How to Store Creamy Chicken Pot Pie Pasta Bake

If you have leftovers, store them in an airtight container in the fridge. It’s best to eat them within 3-4 days. When you’re ready to eat, just reheat in the microwave or oven until hot. If you freeze it, make sure it is in a freezer-safe container and consume it within two months.

Tips to Make Creamy Chicken Pot Pie Pasta Bake

You can use rotisserie chicken to save time.
Feel free to add other vegetables such as broccoli or green beans.
For added flavor, you can include herbs like thyme or rosemary in your sauce.

Variation

You can easily make this dish vegetarian by swapping the chicken for a plant-based protein and using vegetable broth instead of milk. You can also omit the cheese for a lighter version.

FAQs

Q1: Can I use frozen vegetables?
A: Yes, frozen vegetables work perfectly! Just add them directly to the sauce while it simmers.

Q2: Can I make this recipe ahead of time?
A: Absolutely! You can prepare it up until baking and refrigerate it. Bake it when you’re ready to serve.

Q3: Is it okay to use gluten-free pasta?
A: Yes, you can use gluten-free pasta in this recipe for a gluten-free version.

Enjoy making and sharing this tasty Creamy Chicken Pot Pie Pasta Bake with your family and friends!