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Creamy Chicken Pot Pie Pasta

This Creamy Chicken Pot Pie Pasta combines the cozy flavors of a classic chicken pot pie with the ease of a pasta bake. Creamy, cheesy, and topped with golden breadcrumbs, it’s perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta penne or rotini
  • 2 cups cooked shredded chicken
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced celery
  • 1 small onion finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • 1 1/2 cups shredded parmesan cheese divided
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • fresh parsley for garnish

Equipment

  • 9×13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Whisk

Method
 

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and cook until softened (5–6 minutes).
  3. Stir in flour to coat the vegetables, cooking for 1 minute.
  4. Slowly whisk in chicken broth and heavy cream until smooth and thickened.
  5. Add garlic powder, thyme, salt, and pepper.
  6. Stir in cooked chicken, peas, and 1 cup parmesan cheese until combined.
  7. Toss in the cooked pasta and mix well.
  8. Transfer mixture to a greased 9x13-inch baking dish.
  9. In a small bowl, combine breadcrumbs, olive oil, and remaining parmesan. Sprinkle over the pasta.
  10. Bake at 375°F (190°C) for 20 minutes, or until bubbly and golden on top.
  11. Garnish with chopped parsley and serve warm.

Notes

Use rotisserie chicken for an easy shortcut. Leftovers store well in the fridge for 3–4 days.