Baked Chicken Pot Pie Pasta Recipe

Experience the ultimate comfort food fusion with our delectable Baked Chicken Pot Pie Pasta recipe. This hearty dish combines the classic flavors of chicken pot pie with the comforting familiarity of pasta, all baked to perfection for a satisfying meal that will warm your soul. With its creamy sauce, tender chicken, and wholesome vegetables, this dish is sure to become a family favorite. So, get ready to indulge in a delicious twist on two beloved classics with our Baked Chicken Pot Pie Pasta.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper, to taste
• 3 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 12 ounces egg noodles, cooked al dente and drained
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese, plus some for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Prepare Sauce: In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
3. Make Roux: Sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to form a roux.
4. Add Liquid: Slowly pour in the chicken broth and whole milk or heavy cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
5. Season and Add Chicken: Stir in the dried thyme, dried sage, salt, and pepper. Add the shredded chicken, frozen peas, and frozen corn kernels, stirring until evenly combined.
6. Combine with Pasta: Add the cooked egg noodles to the skillet and toss until well coated with the creamy sauce.
7. Transfer to Baking Dish: Transfer the chicken pot pie pasta mixture to the prepared baking dish, spreading it out evenly.
8. Top with Cheese: Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top of the pasta mixture, spreading it out evenly.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
10. Serve: Remove the baked chicken pot pie pasta from the oven and let it cool for a few minutes before serving. Sprinkle with additional grated Parmesan cheese, if desired, and enjoy!

Cook Notes and Variations

• Vegetarian Option: For a vegetarian version of this dish, omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables such as diced potatoes, mushrooms, or bell peppers for added flavor and texture.
• Creamy Texture: To achieve a creamier sauce, use heavy cream instead of whole milk and increase the amount of flour slightly to thicken the sauce.
• Herb Substitutions: Feel free to customize the herb blend to suit your taste preferences. Fresh herbs such as parsley or rosemary can be used in place of dried thyme and sage for a burst of freshness.

Keto and Low-Carb Versions

• Keto-Friendly Option: To make this dish keto-friendly, replace the egg noodles with zucchini noodles or shirataki noodles to reduce the carb content. Use heavy cream instead of whole milk, and thicken the sauce with xanthan gum or a keto-friendly thickener.
• Low-Carb Variation: Reduce the amount of pasta used in the recipe or replace it with low-carb alternatives such as spaghetti squash or cauliflower rice. Increase the amount of vegetables and protein to make the dish more filling without adding extra carbs.

Frequently Asked Questions (FAQs)

1. Can I use pre-cooked chicken for this recipe? Yes, pre-cooked chicken such as rotisserie chicken works great in this recipe. Simply shred the cooked chicken and add it to the sauce as directed.
2. Can I make this dish ahead of time? Yes, you can assemble the chicken pot pie pasta ahead of time and refrigerate it until ready to bake. Cover the baking dish with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.
3. Can I freeze leftovers? Yes, leftovers can be frozen for later enjoyment. Transfer individual portions of the baked pasta to freezer-safe containers or bags and freeze for up to 3 months. Reheat in the oven or microwave until heated through.
4. What can I serve with chicken pot pie pasta? This dish pairs well with a variety of side dishes such as garlic bread, a green salad, or roasted vegetables. You can also enjoy it on its own as a satisfying main course.
5. Can I customize the vegetables in this recipe? Absolutely! Feel free to use your favorite vegetables or whatever you have on hand. Broccoli, bell peppers, mushrooms, or green beans would all be delicious additions to this dish.

In conclusion, our Baked Chicken Pot Pie Pasta recipe offers a comforting and satisfying meal that combines the flavors of classic chicken pot pie with the convenience of pasta. With its creamy sauce, tender chicken, and wholesome vegetables, this dish is sure to become a family favorite. Whether you’re cooking for a crowd or simply craving a cozy night in, this hearty and delicious recipe is sure to hit the spot. So, gather your ingredients and prepare to indulge in a comforting culinary delight that will warm your soul with every bite.