Creamy Chicken Pot Pie Pasta Bake
Ingredients:
12 oz pasta (penne or rotini work best)
2 cups cooked chicken, shredded
2 cups mixed vegetables (peas, carrots, and corn)
2 cups shredded mozzarella cheese
2 cups milk
1 cup chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
Salt and pepper to taste
Chopped parsley (optional, for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain and set aside.
2. Prepare the Sauce:
In a large skillet, melt the butter over medium heat.
Once melted, add the flour and whisk continuously for about 1 minute to create a roux.
Gradually pour in the milk and chicken broth, whisking to combine and prevent lumps.
Cook the sauce for 3-5 minutes until it thickens slightly.
Stir in garlic powder, onion powder, thyme, salt, and pepper to season the sauce.
3. Combine Ingredients:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta, shredded chicken, mixed vegetables, and half of the shredded mozzarella cheese.
Pour the creamy sauce over the mixture and stir well to coat everything evenly.
4. Assemble the Bake:
Lightly grease a large baking dish or cast-iron skillet.
Transfer the pasta mixture into the dish and spread it out evenly.
Sprinkle the remaining mozzarella cheese over the top.
5. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese on top is melted and golden brown.
6. Garnish and Serve:
Remove from the oven and let it cool for a few minutes.
Garnish with chopped parsley, if desired.
Serve warm and enjoy your creamy chicken pot pie pasta bake!
—
This comforting dish is perfect for family dinners or potluck gatherings!
