Creamy Chicken Pot Pie Pasta Bake

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
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.
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.
Combine pasta and sauce:
Add the cooked pasta and shredded chicken to the skillet with the creamy sauce. Stir everything together until well combined.
Assemble the bake:
Pour the creamy chicken pasta mixture into the prepared baking dish. Spread it out evenly.
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.
Bake:
Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges.
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!