Chicken Pot Pie Pasta
This creamy Chicken Pot Pie Pasta is a quick and cozy twist on the classic comfort food. It's packed with tender chicken, vegetables, and pasta baked together in a rich sauce. Perfect for busy weeknights!
Equipment
- Large Skillet
- Casserole Dish
- Pot
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or chopped
- 2 cups short pasta such as penne or rotini, cooked and drained
- 1 cup frozen mixed vegetables thawed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk whole milk preferred
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese optional
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
- In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3-4 minutes.
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add cooked chicken, pasta, vegetables, and cheese (if using) to the skillet. Mix until everything is coated in the sauce.
- Transfer mixture to the prepared casserole dish. Bake uncovered for 15–20 minutes, until bubbly and lightly golden on top.
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Notes
You can use rotisserie chicken for a shortcut. Feel free to swap in any veggies you have on hand.