Why You’ll Love This Recipe
This pasta bake checks all the boxes: creamy, cheesy, satisfying, and easy to prepare. Everything you love about a chicken and mushroom pasta dish is layered into a single casserole and baked until bubbly and golden. It’s filling, reheats beautifully, and offers that irresistible straight-from-the-oven appeal. Plus, it’s versatile enough to tweak to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
onion (optional)
mushrooms (white, cremini, or baby bella)
flour (for thickening)
milk or heavy cream
chicken broth
pasta (penne, fusilli, or rigatoni)
Parmesan cheese
mozzarella cheese
Italian seasoning or thyme
breadcrumbs or panko (optional, for topping)
fresh parsley (optional, for garnish)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Cook pasta until just shy of al dente (it will finish cooking in the oven). Drain and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and fully cooked. Remove and chop or shred.
- In the same skillet, sauté garlic, onion (if using), and mushrooms until soft and lightly browned.
- Sprinkle flour over the mixture and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Simmer until the sauce thickens.
- Stir in Parmesan and half of the mozzarella until melted and smooth. Add Italian seasoning or thyme.
- Return the chicken to the skillet along with the cooked pasta. Toss to coat everything evenly.
- Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella and optional breadcrumbs.
- Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley and serve warm.
Servings and timing
This recipe serves 4 to 6 people and takes about 45 minutes total, including prep and baking time. It’s great for a weeknight dinner or casual family gathering.
Variations
- Extra Veggies: Add spinach, peas, or diced bell peppers for more color and nutrients.
- Cheese Lovers: Use Gruyère, fontina, or cheddar in place of or alongside mozzarella.
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend.
- Spicy Twist: Add a pinch of red pepper flakes or cayenne to the sauce.
- Crunchy Topping: Use crushed crackers, panko, or seasoned breadcrumbs for a crispy top layer.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) covered with foil for 15–20 minutes, or microwave in short intervals, stirring in between. Add a splash of milk or broth if the sauce has thickened too much.
FAQs
Can I use rotisserie chicken?
Yes, simply shred and add it after making the sauce.
What pasta shapes work best?
Short, sturdy pasta like penne, fusilli, or rigatoni hold up well in bakes.
Can I freeze Chicken and Mushroom Pasta Bake?
Yes, freeze after assembling (before baking) or after baking. Thaw overnight in the fridge before reheating.
How do I make the sauce thicker?
Simmer longer or add more flour during the roux step. Cheese also helps thicken it naturally.
Can I use pre-sliced mushrooms?
Absolutely. They save time and cook down just as well.
What if I don’t have flour?
Use cornstarch mixed with a bit of water to thicken the sauce instead.
Is this recipe kid-friendly?
Yes, it’s mild, creamy, and full of familiar flavors most kids enjoy.
Can I add herbs for extra flavor?
Yes, fresh thyme, basil, or rosemary all work well in the sauce.
What can I serve with this dish?
Try a green salad, garlic bread, or steamed vegetables on the side.
Can I make this dairy-free?
Use a plant-based milk, vegan cheese, and dairy-free butter to adapt it.
Conclusion
Chicken and Mushroom Pasta Bake is a creamy, cheesy, crowd-pleasing casserole that delivers both comfort and flavor in every bite. With a rich sauce, perfectly cooked pasta, and a golden top, it’s a satisfying meal that’s easy to prep and even easier to love. Whether you’re cooking for your family or hosting friends, this dish is always a win at the dinner table.
PrintChicken and Mushroom Pasta Bake
Chicken and Mushroom Pasta Bake is a creamy, comforting casserole made with tender chicken, mushrooms, pasta, and cheese, baked until golden and bubbly—perfect for family dinners or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1 small onion, chopped (optional)
- 8 oz mushrooms (white, cremini, or baby bella), sliced
- 2 tablespoons flour
- 1 1/2 cups milk or heavy cream
- 1 cup chicken broth
- 12 oz pasta (penne, fusilli, or rigatoni)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning or thyme
- 1/4 cup breadcrumbs or panko (optional, for topping)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Cook pasta in salted water until just shy of al dente. Drain and set aside.
- Season chicken with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and fully cooked. Remove and chop or shred.
- In the same skillet, sauté garlic, onion (if using), and mushrooms until soft and lightly browned.
- Sprinkle flour over the mixture and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Simmer until the sauce thickens.
- Stir in Parmesan and half of the mozzarella until melted and smooth. Add Italian seasoning or thyme.
- Add cooked chicken and pasta to the sauce. Toss to combine.
- Transfer to the prepared baking dish. Top with remaining mozzarella and optional breadcrumbs.
- Bake uncovered for 20–25 minutes, or until top is golden and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker version.
- To make it gluten-free, use GF pasta and flour.
- Add vegetables like spinach or peas for extra nutrition.
- For a spicy kick, add red pepper flakes or cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
