Creamy Chicken and Mushroom Pasta Bake
This Creamy Chicken and Mushroom Pasta Bake recipe brings together simple ingredients to create a dish that’s both comforting and delicious. It’s hassle-free, easy to prepare and perfect for a whole family (my kids love this dish!). Ready in just 45 minutes!
WHAT IS CHICKEN AND MUSHROOM PASTA BAKE
Creamy chicken and mushroom pasta bake is a perfect marriage of tender chicken pieces, sautéed mushrooms, and al dente penne pasta, all covered in a rich, creamy sauce and gooey cheese. It’s a great recipe for a busy weeknight dinner or large gatherings when you need to make something comforting and delicious!
FOOD SCIENCE NOTES
Why searing chicken first matters
When you brown chicken before baking, you’re starting the Maillard reaction. That is a chemical process that happens when proteins and sugars in meat are exposed to high heat. It’s what creates that golden crust and deep, savory flavor that carries through the whole dish.
How mushrooms add umami (and nutrition!)
Mushrooms are naturally rich in glutamates. These are the same compounds that make parmesan cheese and soy sauce so savory. That’s why they add such a “meaty” depth to vegetarian and meat-based dishes. In this chicken and mushroom pasta bake, they balance the creamy sauce and make it more complex.
Beyond flavor, mushrooms are also nutrient-dense. According to recent research, they’re composed of about 90% water but surprisingly high in protein (15–20% in some varieties) and very low in fat (Assemie & Abaya, 2022). They also provide fiber, amino acids, vitamins and minerals that support overall health. Even the stems (often discarded) are highly nutritious and have been studied as a valuable protein source in poultry feed (Chang & Miles, 2004). In everyday cooking, that translates to a versatile, nutrient-rich ingredient that makes dishes like this chicken and mushroom pasta bake more satisfying without being heavy.
Why cream + starch make the sauce silky
Most pasta bakes combine cream (or milk) with pasta water or a thickener like flour. The starch molecules from pasta water absorb liquid and swell, helping to emulsify the fat in the cream. That’s what gives you a sauce that clings to every piece of pasta instead of separating.
INGREDIENTS YOU’LL NEED
- Pasta: I used Penne pasta in this recipe, but other short pasta shapes, like Rigatoni, Fussili or Farfalle, would also work great.
- Chicken: You will need 3 medium chicken breasts for this pasta bake recipe.
- Mushrooms: I prefer baby mushrooms, but feel free to add mushrooms of your choice!
- Aromatics: Onion and fresh garlic add a lot of flavour to this recipe.
- Sauce base: Create the creamy base using cooking oil, unsalted butter, plain flour, chicken broth and double cream (or heavy cream if you’re in the US).
- Seasonings: Add salt, pepper, and a handful of fresh parsley to elevate the dish’s flavours.
- Cheese: I personally think mozzarella cheese for that gooey, cheesy topping.
HOW TO MAKE CHICKEN AND MUSHROOM PASTA BAKE
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Prepare the ingredients: Begin by preheating your oven to 375°F / 190°C. Grease a baking dish (approx. 23×33 cm / 9×13 inches) and set it aside. Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
Step 2: Sauté aromatics and chicken: In a large skillet, heat oil and melt butter over medium heat. Sauté chopped onion and sliced mushrooms until tender. Add minced garlic, diced chicken, salt, and pepper. Cook until the chicken is no longer pink.
Step 3: Create the creamy sauce: Sprinkle flour over the chicken and vegetables. Stir well and pour in chicken broth, followed by double cream and fresh parsley. Simmer until slightly thickened. Adjust seasoning.
Step 4: Combine pasta and sauce: Add cooked pasta to the skillet. Stir until the pasta is coated in the creamy sauce. Add half of the mozzarella cheese and stir until melted.
Step 5: Bake and serve: Transfer the creamy pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese on top. Bake for 15-20 minutes until the cheese is bubbly and golden brown.
STORING AND FREEZING TIPS
Creamy Chicken and Mushroom Pasta Bake can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the pasta bake into freezer-safe containers and store for up to 3 months. To reheat, thaw overnight in the fridge and bake in the oven until heated through.
NOTES FROM MY KITCHEN
Don’t skip the sear.
Browning the chicken and mushrooms before baking isn’t just for looks. It builds flavor. That golden color comes from the Maillard reaction (a little food science magic), which gives the whole dish a deeper, savory backbone.Mushrooms matter.
I like to use baby mushrooms here, but button or chestnut mushrooms work just as well. Mushrooms are more than just flavor boosters. They’re surprisingly nutrient-dense: low in fat, high in protein, and full of fiber, vitamins, and minerals. Even the stems are worth using. They cook down beautifully and add bulk without waste.The sauce will thicken in the oven.
When you stir the sauce on the stovetop, it should only be slightly thickened. Don’t worry if it feels a little loose. The flour and pasta starch will continue to do their job in the oven, giving you that creamy, clingy texture once baked.Choose your pasta.
I love penne because all those little tubes trap the sauce, but rigatoni, fusilli or shells are also great choices. Stick to short shapes that hold up well in the oven.Add a little green.
Fresh parsley keeps things bright, but you can also stir in spinach before baking if you want extra veggies in the mix.
WHAT TO SERVE WITH CREAMY CHICKEN PASTA BAKE
This creamy chicken pasta bake recipe tastes amazing by itself, but I like to also serve it with a side of crisp, green salad, grilled asparagus or steamed veggies (such as broccoli or carrots).
You may also enjoy…
Juicy Garlic Parmesan Chicken Thighs with Baby Potatoes
One-Pan Creamy Parmesan Tuscan Chicken
FAQ
Can I use different types of mushrooms?
Absolutely! Feel free to experiment with various mushrooms like cremini, shiitake, or portobello for unique flavours and textures.
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs if you prefer their juiciness. Just ensure they are boneless and skinless and adjust the cooking time accordingly.
Can I make this dish ahead of time?
Certainly! You can prepare the pasta bake a day in advance, refrigerate it, and then bake it just before serving. This makes it a convenient option for busy days or special occasions.
Can I use leftover chicken for this recipe?
Absolutely! Using leftover chicken in this pasta bake recipe is a fantastic way to cut down on preparation time and reduce food waste. Simply shred or dice the cooked chicken and add it during the final stages of the recipe when you combine the pasta and the creamy sauce.
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Creamy Chicken and Mushroom Pasta Bake
This Creamy Chicken and Mushroom Pasta Bake brings together simple ingredients to create a dish that’s both comforting and delicious. It’s hassle-free, easy to prepare and perfect for a whole family (my kids love this dish!). Ready in just 45 minutes!
6
servings25
minutes20
minutes550
kcal45
minutesKeep the screen of your device on
INGREDIENTS
300g (10 oz) penne pasta (or similar shape)
1 tablespoon cooking oil
2 tablespoons unsalted butter
1 large onion, finely chopped
300g (10 oz) baby mushrooms, sliced
2 cloves garlic, minced
3 boneless, skinless chicken breasts (about 450g), diced
Salt and pepper, to taste
2 tablespoons plain/all-purpose flour
360 ml (1 1/2 cups) chicken broth
360 ml (1 1/2 cups) double cream (heavy cream)
Handful of fresh parsley, chopped (plus more for garnish)
250g (2 cups) grated/shredded mozzarella cheese
DIRECTIONS
- Preheat your oven to 375°F / 190°C. Grease a baking dish (approx. 23×33 cm / 9×13 inches or similar size) and set it aside.
- In a large pot of salted boiling water, cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat up the oil and melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Cook until the onions are translucent and the mushrooms are tender, about 5-6 minutes.
- Add minced garlic to the skillet and sauté for a minute until fragrant. Add the diced chicken, season with salt and pepper, and cook until the chicken is no longer pink on the outside, about 4-5 minutes.
- Sprinkle the flour over the chicken and vegetables. Stir well to coat everything in the flour.
- Slowly pour in the chicken broth while stirring continuously to avoid lumps. Then, pour in the heavy cream and add fresh parsley. Stir the mixture continuously and let it simmer until it slightly thickens about 5 minutes. Adjust the seasoning with salt and pepper if needed.
- Turn off the heat. Add the cooked pasta to the pan and stir until the pasta is well coated with the creamy sauce. Add half of the shredded mozzarella cheese and stir shortly until melted and incorporated into the sauce.
- Transfer the creamy pasta mixture to the prepared baking dish. Spread it out evenly. Sprinkle the remaining mozzarella cheese over the top.
- Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden brown.
- Remove the pasta bake from the oven and let it cool for a few minutes. Garnish with additional fresh parsley if desired. Enjoy!
Notes
- Psst… I share a fresh, tested dinner recipe every Thursday in my newsletter Good Food Weekly. Subscribe here so you never wonder “what’s for dinner?” again.
- Creamy Chicken and Mushroom Pasta Bake can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the pasta bake into freezer-safe containers and store for up to 3 months. To reheat, thaw overnight in the fridge and bake in the oven until heated through.
- This easy pasta bake tastes amazing by itself, but I like to also serve it with a side of crisp, green salad, grilled asparagus or steamed veggies (such as broccoli or carrots).
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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