Creamy Chicken Carrot Pasta Bake
Creamy Chicken Carrot Pasta Bake
Ingredients
For the Pasta Bake
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 1 cup carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced chicken breast and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the chopped yellow onion and diced carrots. Sauté for 5-7 minutes, until the onion is softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to create a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, then whisk in the heavy cream, dried thyme, salt, and black pepper. Continue to simmer for 2-3 minutes, stirring, until the sauce thickens slightly.
⏱️ 5 min
- 5
Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and 1/4 cup of the grated Parmesan cheese until melted and smooth. Add the cooked chicken and drained pasta to the sauce, stirring until everything is well coated.
⏱️ 3 min
- 6
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is golden brown and melted. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Carrot Pasta Bake
Ingredients
For the Pasta Bake
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1/2 yellow onion, small, finely chopped
- 1 cup carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese, divided
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced chicken breast and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the chopped yellow onion and diced carrots. Sauté for 5-7 minutes, until the onion is softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to create a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, then whisk in the heavy cream, dried thyme, salt, and black pepper. Continue to simmer for 2-3 minutes, stirring, until the sauce thickens slightly.
⏱️ 5 min - 5
Remove the skillet from the heat. Stir in 1 cup of the shredded cheddar cheese and 1/4 cup of the grated Parmesan cheese until melted and smooth. Add the cooked chicken and drained pasta to the sauce, stirring until everything is well coated.
⏱️ 3 min - 6
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese evenly over the top.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is golden brown and melted. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min