Ingredients:

• 2 cups cooked chicken, shredded
• 8 oz penne or rotini pasta
• 2 tbsp unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (carrots, peas, corn)
• 2 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• ¼ cup all-purpose flour
• ½ tsp thyme
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese
• Fresh parsley (for garnish)

Step-by-Step Instructions:

1. Cook the Pasta

• In a large pot, bring water to a boil. Add a generous pinch of salt and cook the pasta according to package instructions until it’s al dente. Drain the pasta and set it aside.

2. Sauté the Aromatics

• In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
• Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

3. Add Vegetables and Chicken

• Stir in the mixed vegetables and cook for 3-4 minutes until they begin to soften slightly.
• Add the shredded chicken and mix everything together. Season with salt, pepper, and thyme to taste.

4. Make the Creamy Sauce

• Sprinkle the flour over the chicken and vegetable mixture, stirring to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually pour in the chicken broth, stirring constantly to combine. Then add the milk and heavy cream, continuing to stir until the mixture is smooth and begins to thicken (about 3-5 minutes).
• Add half of the Parmesan cheese and stir until melted and well incorporated into the sauce.

5. Combine with Pasta and Bake

• Preheat your oven to 350°F (175°C).
• In a large baking dish, combine the cooked pasta with the creamy chicken and vegetable mixture. Mix until the pasta is evenly coated with the sauce.
• Sprinkle the remaining Parmesan cheese over the top.

6. Bake and Garnish

• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
• Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Nutritional Information (Per Serving):

The nutritional breakdown below is approximate and based on one serving (assuming the recipe serves six):

• Calories: 480 kcal
• Carbohydrates: 45g
• Protein: 24g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 4g
• Sugar: 6g
• Sodium: 450mg

FAQs:

1. Can I use other types of pasta?

• Yes, you can use any short pasta such as fusilli, rigatoni, or farfalle. Each will hold the sauce well, giving the bake a hearty texture.

2. Can I make this dish without heavy cream?

• While heavy cream adds richness, you can substitute it with more milk for a lighter version. Adding a bit of cream cheese can also create a creamy texture without using heavy cream.

3. Can I use fresh vegetables instead of frozen?

• Absolutely! Fresh carrots, peas, or corn work well in this recipe. Just chop them finely and cook them a bit longer before adding the chicken and sauce.

4. Can I prepare this dish in advance?

• Yes, you can assemble the pasta bake up to the baking step, then cover and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes before placing it in the oven.

5. Can I freeze leftovers?

• This pasta bake freezes well. Portion leftovers into airtight containers, and freeze for up to three months. Thaw in the refrigerator overnight and reheat in the oven or microwave.

Tips for Making the Best Creamy Chicken and Vegetable Pasta Bake:

1. Use Leftover or Rotisserie Chicken: Save time by using leftover chicken or a rotisserie chicken. The shredded chicken will absorb the flavors of the sauce, keeping it moist and tender.
2. Don’t Overcook the Pasta: Since the pasta will continue to cook in the oven, it’s best to cook it just until al dente. This will keep the pasta from becoming mushy after baking.
3. Add a Bit of Cheese for Extra Flavor: If you enjoy a cheesy pasta bake, add a cup of shredded mozzarella or cheddar cheese to the mixture before baking for a gooey, satisfying dish.
4. Adjust Seasoning to Taste: Feel free to add herbs such as basil, oregano, or parsley, depending on your preference. A dash of red pepper flakes also adds a nice hint of spice.
5. Top with Extra Crunch (Optional): For added texture, sprinkle breadcrumbs or crushed crackers over the top before baking. Drizzle a bit of melted butter over the crumbs to make them golden and crispy.

Storage Tips:

Refrigeration:

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Freezing:

• This pasta bake freezes well. Allow it to cool completely, then portion into freezer-safe containers. Freeze for up to three months. When ready to eat, thaw in the refrigerator overnight and bake at 350°F until heated through.

Reheating Tips:

• To keep the pasta from drying out, add a splash of milk or broth before reheating in the oven. Cover the dish with foil to lock in moisture, then heat at 350°F until bubbly.

Conclusion:

This Creamy Chicken and Vegetable Pasta Bake is a comforting, wholesome dish that’s easy to prepare and sure to satisfy everyone at the table. Packed with tender pasta, juicy chicken, colorful vegetables, and a creamy sauce, it’s a versatile meal that fits any occasion. Whether you’re making it for a weeknight dinner or a family gathering, this recipe is a winner, full of flavor and texture. Customize it with your favorite vegetables or cheeses, and enjoy a delicious meal that’s as comforting as it is convenient. Serve it with a fresh salad or a slice of garlic bread, and enjoy every creamy, savory bite!