Ingredients:

  • 340 g / 12 oz Short pasta (Penne, Fusilli, or Rotini)
  • 1 Tbsp / 15 ml Salt (for pasta water)
  • 2 Tbsp / 30 g Unsalted Butter
  • 1 Tbsp / 15 ml Olive Oil
  • 1 medium Yellow Onion, finely diced (approx. 150g)
  • 2 medium Carrots, peeled and diced (approx. 180g)
  • 2 stalks Celery, finely diced (approx. 80g)
  • 2 cloves Garlic, minced
  • 3 Tbsp / 45 g All-Purpose Flour
  • 950 ml / 4 cups Low-Sodium Chicken Stock (warm)
  • 120 ml / ½ cup Whole Milk
  • 1 tsp / 5 ml Dried Thyme
  • 1/2 tsp / 2.5 ml Dried Sage
  • 1 Bay Leaf
  • 2 Tbsp / 30 ml Dry Sherry or Dry White Wine (Optional)
  • 300 g / 10 oz Cooked Chicken Breast, shredded or diced
  • 120 g / 1 cup Frozen Peas
  • 3 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste
  • 3 Tbsp / 45 g Panko Breadcrumbs
  • 2 Tbsp / 20 g Grated Parmesan Cheese
  • 1 tsp / 5 g Melted Butter (for drizzling)

Instructions:

  1. Preheat your oven to 200°C / 400°F. Grease a 9x13 inch casserole dish.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until slightly al dente—about 1 minute less than package directions. Drain the pasta immediately and set aside. Ensure the cooked chicken is shredded or diced uniformly.
  3. In the large skillet or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. If using, pour in the Sherry/White Wine and let it bubble and reduce slightly (about 30 seconds).
  5. Sprinkle the 3 Tbsp of flour over the vegetables. Cook, stirring continuously, for 1 minute (this cooks out the raw flour taste).
  6. Slowly pour in the warm chicken stock, whisking constantly to prevent lumps. The sauce will thicken slightly.
  7. Add the milk, dried thyme, dried sage, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 5 minutes, stirring occasionally, until the sauce is creamy enough to coat the back of a spoon. Season generously with salt and pepper.
  8. Remove and discard the bay leaf. Stir the shredded chicken and frozen peas into the sauce until well combined and heated through. Taste and adjust seasoning.
  9. Add the drained al dente pasta and the fresh parsley to the sauce. Gently toss everything until the pasta is completely coated.
  10. Transfer the pasta mixture into the prepared casserole dish, spreading evenly. In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the pasta filling.
  11. Bake for 15 minutes, or until the sauce is bubbly around the edges and the Panko topping is golden brown and crispy. Let the dish rest for 5 minutes before serving.