Description
Comfort meets innovation in this hearty chicken pot pie pasta, blending classic American casserole flavors with creamy pasta perfection. Savory chicken, tender vegetables, and a rich sauce come together, promising a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1/2 cup diced bacon
Vegetables:
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1/2 cup diced onions
Sauce and Pasta:
- 16 oz (450 g) pasta shells
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping:
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly greasing it with cooking spray or butter.
- Cook pasta shells in salted boiling water until al dente, then drain and set aside, reserving a small amount of pasta water.
- In a large skillet, crisp the diced bacon over medium heat until golden and rendering its fat, then remove and set aside on a paper towel.
- Using the same skillet with bacon drippings, sauté onions, carrots, and celery until they become tender and slightly translucent, about 5-6 minutes.
- Sprinkle flour over the vegetable mixture, stirring continuously to create a roux and prevent lumps from forming.
- Gradually pour in chicken broth and heavy cream, whisking constantly to create a smooth, creamy sauce.
- Add dried thyme, garlic powder, salt, and black pepper to the sauce, stirring to incorporate all seasonings evenly.
- Fold in shredded chicken, frozen peas, and cooked bacon, allowing the mixture to simmer and thicken for 3-4 minutes.
- Combine the sauce with cooked pasta shells, ensuring each shell is generously coated and well-mixed.
- Transfer the pasta mixture to the prepared baking dish, spreading it evenly.
- Sprinkle breadcrumbs and grated parmesan cheese over the top, creating a golden, crispy topping.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from oven and let rest for 5-10 minutes before serving to allow the sauce to set and cool slightly.
Notes
- Make this dish gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend for thickening the sauce.
- Reduce sodium content by using low-sodium chicken broth and limiting added salt, perfect for heart-healthy diets.
- Create a vegetarian version by replacing chicken and bacon with plant-based protein like tofu or mushrooms, maintaining the creamy texture and rich flavor profile.
- Prep ingredients ahead of time to streamline cooking process, chopping vegetables and measuring spices in advance for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg