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!

BEST INGREDIENTS FOR CREAMY CHICKEN AND MUSHROOM PASTA BAKE

• 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.

TOP TIPS

• Quality ingredients: Use fresh, high-quality ingredients for the best taste.
• Don’t overcook the pasta: Cook the pasta *just* until al dente as it will continue to cook in the oven.
• Choose mozzarella cheese: Go for high-quality grated mozzarella cheese to get the best, gooey results.
• Balancing flavours: Taste and adjust the seasoning of the sauce to your preference.

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).

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Creamy Chicken and Mushroom Pasta Bake

Recipe by Magda | Good Food Discoveries

5.0 from 10 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

550

kcal

Total time

45

minutes

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!

Cook Mode

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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

• 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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