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To create this mouthwatering Cheesy Chicken Pot Pie Pasta, you'll need an array of ingredients that balance flavor, texture, and comfort. Here’s what you'll need:

Cheesy Chicken Pot Pie Pasta

Warm up your evenings with Cheesy Chicken Pot Pie Pasta, a delightful twist on the classic comfort food. This easy recipe unites the hearty flavors of chicken pot pie with pasta for a cozy meal perfect for family dinners or gatherings. Filled with tender chicken, vibrant vegetables, and a rich, creamy cheese sauce, every bite is a comforting hug. Discover tips and variations to customize this dish to fit your taste and dietary needs, making it a go-to favorite!
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Ingredients
  

For the Pasta:

8 oz (about 2 cups) penne or rotini pasta

1 tablespoon olive oil

For the Chicken Sauce:

1 lb boneless, skinless chicken breasts, diced

Salt and pepper, to taste

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 cup frozen peas

1 cup red or gold potatoes, diced (optional, for extra heartiness)

1 teaspoon thyme (fresh or dried)

1 teaspoon rosemary (fresh or dried)

1 cup chicken broth

1 cup heavy cream

For the Cheese Mixture:

1 cup sharp cheddar cheese, shredded

1/2 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1 tablespoon Dijon mustard (optional for tanginess)

For the Topping:

1/2 cup panko breadcrumbs

2 tablespoons melted butter

1/4 cup shredded cheese of choice (optional for extra cheesy topping)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, drizzle with olive oil, and set aside.

    Prepare the Chicken: In a large skillet or Dutch oven over medium heat, add a splash of oil. Season the diced chicken with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

      Make the Sauce: In the same skillet, add the diced onion, carrots, and garlic. Sauté for about 4-5 minutes until softened. Then, stir in the thyme, rosemary, diced potatoes (if using), and cook for an additional 3-4 minutes.

        Add Liquids: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 5 minutes until the broth reduces slightly. Lower the heat and stir in the heavy cream.

          Cheesy Goodness: In a bowl, combine shredded cheddar cheese, cream cheese, grated Parmesan, and Dijon mustard. Stir until smooth and creamy. Add this cheese mixture to the skillet, mixing well until everything is coated and sauce is bubbling.

            Combine Pasta and Chicken: Fold in the cooked pasta and cooked chicken into the cheese sauce, mixing until everything is evenly coated. Stir in the frozen peas.

              Prepare the Topping: In a small bowl, mix the panko breadcrumbs with melted butter until coated. If desired, add the extra shredded cheese and mix well.

                Bake: Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish and sprinkle the breadcrumb mixture evenly on top.

                  Bake for 20-25 minutes or until the topping is golden brown and crispy.

                    Serve: Let it cool for a few minutes before serving. Enjoy your cheesy, comforting Chicken Pot Pie Pasta!

                      Prep Time, Total Time, Servings: 20 mins | 55 mins | 4-6 servings