Creamy Chicken Pot Pie Pasta Bake
You know that feeling when you want comfort food, but you also want to avoid, like, actual *effort*? That’s where Creamy Chicken Pot Pie Pasta Bake swoops in like a delicious, pasta-filled superhero. It’s basically everything you love about a cozy chicken pot pie – the creamy filling, the tender chicken, the veggies – but instead of a fussy, flaky crust (who has time for that?), we’ve got glorious pasta. It’s special because it tastes like you spent all day in the kitchen, but really, you just semi-assembled and baked. Try it if you’re craving a warm hug in a bowl, but also want to stay firmly in your sweatpants.
The first time I whipped this up, my husband, bless his heart, declared it “the best mac and cheese he’s ever had.” I didn’t correct him. Sometimes, letting them think they’re eating a fancy version of their favorite childhood dish is just easier, especially when actual vegetables are involved. The kids, however, viewed the peas with the usual suspicion reserved for anything green and not candy. There was some surgical extraction involved, followed by the declaration that it was “okay for mac and cheese, I guess.” High praise, folks. High praise. I just smiled, knowing I’d snuck in some nutrition, and poured myself a bigger glass of… water. Definitely water.
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Why You’ll Love This Creamy Chicken Pot Pie Pasta Bake
- It’s basically a hug, but in pasta form, which means it’s acceptable to eat it with your hands if you’ve had *that* kind of day.
- No fiddly pie crusts! Because who has time for rolling dough when there’s Netflix to watch and dishes to avoid?
- It’s surprisingly easy to make, meaning you can look like a culinary genius without actually being one. We love a good kitchen illusion.
- Great for using up whatever rogue veggies are slowly wilting in your crisper drawer. Waste not, want not, right? Or just, “I don’t have to buy more groceries yet.”
- Leftovers are ridiculously good. Maybe even better, dare I say? Don’t tell the fresh batch I said that.
Time-Saving Hacks
- Use a rotisserie chicken: Seriously, just buy one. Shred it. Call it “meal prep.” Your secret is safe with me.
- Frozen mixed veggies: Don’t chop. Don’t defrost. Just dump. The horror! The convenience!
- Pre-minced garlic: Yes, it comes in a jar. No, it’s not “cheating.” It’s called “time management” (and avoiding garlic-smelling fingers for three days).
- One-pot-ish dreams: Try to cook everything in one pot. It might overflow. You might have to use a second pot. But the *intention* was there, and that counts for something, right?
Serving Ideas
- A simple green salad: Because balance! And by balance, I mean a tiny bit of health so you can have seconds of this creamy goodness without guilt.
- Crusty bread: For maximum sauce-mopping efficiency. No drop left behind!
- Wine: If the kids drove you absolutely bonkers, choose a generous pour. If they were angels, still have a glass. You earned it.
- Honestly, sometimes I just eat it straight from the pot with a giant spoon. Don’t judge my life choices.
What to Serve It With
Look, this Creamy Chicken Pot Pie Pasta Bake is a main event all on its own. If you’re feeling ambitious, a simple side salad adds a pop of green (and makes you look like you planned ahead). Otherwise, just grab a fork and dive in. No need to overthink it; your stomach will thank you.
Tips & Mistakes
- Don’t overcook the pasta: It’s going to bake, so aim for al dente. Mushy pasta is a tragedy we can all avoid.
- Ensure your sauce is thick enough: If it’s too thin, it’ll be a watery mess. Add a bit more flour/cornstarch slurry if it’s looking sad and runny before baking.
- Chicken dryness: If using leftover chicken, add it towards the end so it doesn’t dry out. Nobody wants cardboard chicken.
- Under-seasoning is a crime: Taste as you go! A little extra salt and pepper can elevate this from “meh” to “where have you been all my life?”
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
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Creamy Chicken Pot Pie Pasta Bake
Ingredients
Main Ingredients
- 1.25 lb boneless chicken breast cut into bite-sized pieces
- 12 oz penne pasta or any preferred pasta
- 1 cup heavy cream for a richer flavor
- 1 cup chicken broth low-sodium recommended
- 1 cup frozen mixed vegetables peas and carrots mix works well
- 1 cup shredded cheddar cheese for topping
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt to taste
- 0.25 tsp black pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta according to package instructions until al dente, then drain.
- In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned.
- Mix in the garlic powder, onion powder, salt, and pepper. Stir for a minute.
- Pour in the chicken broth and heavy cream. Let it simmer for about 5 minutes.
- Stir the cooked pasta and frozen vegetables into the sauce until fully combined.
- Transfer the mixture into a baking dish and top with shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.