Description
A simple baked pasta dish that captures the flavors of chicken pot pie.
Ingredients
Scale
- 1 pound pasta (penne or rotini)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1/2 cup chopped onion
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
- Add carrots, celery, and onion to the same skillet. Cook until vegetables soften, about 5 to 7 minutes.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk until the mixture thickens into a sauce.
- Stir in thyme, salt, and pepper. Cook for 2 minutes.
- Remove sauce from heat. Stir in the cooked chicken, peas, and cooked pasta.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- For a richer flavor, use heavy cream instead of milk in the sauce.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 38
- Cholesterol: 95
Keywords: chicken pot pie pasta, baked pasta, comfort food, chicken casserole, easy dinner