Creamy Chicken Pot Pie Pasta Bake

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Prepare the creamy sauce:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the onion and garlic, and sauté for 2-3 minutes, until softened.
   • Add the carrots and cook for another 3-4 minutes until slightly tender.
   • Stir in the frozen peas and corn and cook for 1-2 more minutes.
   • Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
   • Add the shredded cheddar cheese and Parmesan cheese, and stir until melted and smooth. Season with thyme, rosemary, garlic powder, salt, and pepper.
4. Combine pasta and sauce:
   • Add the cooked pasta and shredded chicken to the skillet with the creamy sauce. Stir everything together until well combined.
5. Assemble the bake:
   • Pour the creamy chicken pasta mixture into the prepared baking dish. Spread it out evenly.
6. Topping (optional):
   • In a small bowl, mix the panko breadcrumbs with melted butter until the breadcrumbs are evenly coated.
   • Sprinkle the buttery panko breadcrumbs evenly over the top of the pasta for a crunchy topping.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges.
8. Serve:
   • Remove the pasta bake from the oven and let it cool for a few minutes.
   • Garnish with chopped fresh parsley for a pop of color and flavor.

Enjoy your Creamy Chicken Pot Pie Pasta Bake—a comforting, creamy, and cheesy dish that will surely be a hit at the dinner table!