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Easy Chicken Pot Pie Pasta Bake

A spoonful of creamy chicken pot pie pasta, featuring rotini, chicken chunks, peas, and carrots, lifted from a plate.
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Create the comforting flavor of chicken pot pie without the crust by mixing tender chicken, vegetables, and a creamy sauce with your favorite pasta, then baking it into a simple casserole.

Ingredients

Scale
  • 1 pound dried egg noodles or rotini pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
  3. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the onion, carrots, and celery to the same skillet. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  5. Melt the butter in the skillet with the vegetables. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux.
  6. Slowly whisk in the chicken broth until the mixture is smooth. Then, whisk in the milk. Continue stirring until the sauce thickens, about 3 to 5 minutes.
  7. Stir in the dried thyme, salt, and pepper. Return the cooked chicken to the sauce. Stir in the frozen peas and corn.
  8. Add the cooked, drained pasta to the creamy chicken mixture and stir gently to coat everything evenly.
  9. Pour the entire mixture into the prepared baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the top is lightly golden brown. Let it stand for 5 minutes before serving.

Notes

  • For a richer flavor, use rotisserie chicken instead of raw chicken breast. Add it in step 6 with the peas and corn.
  • If you prefer a thicker sauce, use only 3/4 cup of milk instead of 1 cup.
  • You can substitute frozen mixed vegetables for the peas and corn if you prefer.

Nutrition

Find it online: https://tastethisplate.com/chicken-pot-pie-pasta/