Classic Chicken Pot Pie Pasta (Printable Version)

Creamy chicken and vegetable pasta casserole topped with crispy parmesan breadcrumbs

# What You'll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded

→ Pasta

02 - 12 oz short pasta (penne or rotini)

→ Vegetables

03 - 1 cup frozen peas and carrots blend
04 - 1/2 cup frozen corn
05 - 1/2 cup diced celery
06 - 1/2 cup diced onion
07 - 2 cloves garlic, minced

→ Sauce

08 - 3 tbsp unsalted butter
09 - 3 tbsp all-purpose flour
10 - 2 cups chicken broth
11 - 1 cup whole milk
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried parsley
14 - 1/2 tsp black pepper
15 - 3/4 tsp salt

→ Topping

16 - 1/2 cup grated Parmesan cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted

# Preparation Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook pasta in salted boiling water until al dente according to package directions. Drain well and set aside.
03 - In a large skillet, melt 3 tbsp butter over medium heat. Add diced onion, celery, and minced garlic; sauté for 3–4 minutes until softened and fragrant.
04 - Sprinkle flour evenly over the sautéed vegetables. Cook for 1 minute, stirring constantly to coat and remove raw flour taste.
05 - Gradually whisk in chicken broth and whole milk, smoothing out any lumps. Bring to a gentle simmer and cook for 3–4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Stir in dried thyme, parsley, black pepper, and salt. Add shredded chicken, frozen peas, carrots, and corn. Cook for 2 minutes until everything is heated through.
07 - Add cooked pasta to the skillet and mix until well combined with the creamy chicken mixture.
08 - Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix until breadcrumbs are evenly coated.
10 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 20–25 minutes until sauce is bubbling around edges and topping is golden brown.
11 - Remove from oven and let cool for 5 minutes before serving to allow the sauce to set slightly for easier scooping.

# Expert Tips:

01 -
  • It captures everything wonderful about chicken pot pie but skips the fussy crust work
  • The crispy Parmesan topping creates this incredible contrast against the creamy pasta underneath
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Overcooking the pasta now means mushy baked pasta later, so pull it early
  • The sauce will look too thin when you pour it, but it thickens beautifully in the oven
  • Let it rest those five minutes before serving, otherwise the cheese slides right off
03 -
  • Cook your pasta in salted water, it is the only seasoning chance it gets before the sauce
  • Grate your own Parmesan instead of using the pre shredded stuff, it melts so much better

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