Why You’ll Love This Recipe
This dish is everything you love about comfort food — creamy, savory, and satisfying. The combination of chicken and mushrooms adds depth and texture, while the baked topping gives a satisfying crunch and gooey finish. It’s easy to prepare, can be made ahead, and feeds a crowd. Plus, it’s highly versatile, making it perfect for busy weeknights or special occasions.
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 (button, cremini, or your choice)
flour (for thickening)
milk or heavy cream
chicken broth
Parmesan cheese
mozzarella or cheddar cheese
pasta (penne, rigatoni, or fusilli)
Italian seasoning or thyme
breadcrumbs (optional, for topping)
fresh parsley (optional, for garnish)
Directions
- Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
- Cook pasta until just under al dente. Drain and set aside.
- Season the chicken with salt and pepper. In a large skillet, heat olive oil and cook chicken until browned and cooked through. Remove and dice or shred.
- In the same skillet, sauté garlic, onion (if using), and mushrooms until soft and golden.
- Sprinkle in flour and stir for 1 minute to create a roux.
- Slowly whisk in milk and chicken broth. Simmer until the sauce thickens.
- Stir in Parmesan and half of the mozzarella or cheddar until melted and smooth.
- Return chicken to the skillet and add cooked pasta. Mix until evenly coated.
- Transfer the mixture to the prepared baking dish. Top with remaining cheese and breadcrumbs if using.
- Bake for 20–25 minutes, or until the top is golden and bubbly.
- Garnish with parsley and serve hot.
Servings and timing
This recipe serves 4 to 6 people and takes about 45 minutes from start to finish, including baking time. It’s ideal for meal prep or feeding a family.
Variations
- Add Veggies: Spinach, peas, or roasted red peppers add color and nutrition.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Cheese Swap: Use Gruyère, provolone, or Swiss for a different flavor.
- Gluten-Free: Use gluten-free pasta and flour.
- Crunchy Topping: Use crushed crackers, toasted breadcrumbs, or panko for extra texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave in short intervals. Add a splash of milk or broth if the pasta has dried out.
FAQs
Can I make this dish ahead of time?
Yes, assemble it up to a day in advance and refrigerate. Bake when ready to serve.
What kind of mushrooms work best?
Cremini, white button, or baby bella mushrooms all work well.
Can I freeze this pasta bake?
Yes, freeze it before or after baking. Thaw in the fridge overnight and bake or reheat as needed.
What pasta shape is best?
Short pasta like penne, fusilli, or rigatoni holds the sauce and bakes evenly.
Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works perfectly. Add it after making the sauce.
How do I make it lighter?
Use milk instead of cream and reduce the cheese. You can also skip the breadcrumb topping.
Can I make this without flour?
Yes, use a cornstarch slurry or reduce the liquid for a naturally thickened sauce.
What sides go well with this dish?
A green salad, garlic bread, or steamed vegetables pair nicely.
Can I use other meats?
Yes, turkey, ham, or sausage are great alternatives to chicken.
How do I prevent the pasta from drying out?
Don’t overbake, and cover with foil for part of the baking time if needed.
Conclusion
Chicken and Mushroom Pasta Bake is a comforting, crowd-pleasing meal that’s full of creamy, cheesy goodness. With tender chicken, savory mushrooms, and golden melted cheese on top, this one-dish wonder is easy to make and even easier to love. Whether you’re feeding a family or meal prepping for the week, this baked pasta is sure to satisfy.
PrintChicken and Mushroom Pasta Bake
Chicken and Mushroom Pasta Bake is a hearty, oven-baked dish made with tender chicken, earthy mushrooms, pasta, and a creamy cheese sauce, finished with a golden, bubbly topping. It’s perfect for cozy dinners or make-ahead meals.
- 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 (button, cremini, or your choice), sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk or heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella or cheddar cheese, divided
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 teaspoon Italian seasoning or thyme
- 1/4 cup breadcrumbs (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
- Cook pasta in salted water until just under al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through. Remove and dice or shred.
- In the same skillet, sauté garlic, onion (if using), and mushrooms until soft and golden.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Gradually whisk in milk and chicken broth. Simmer until sauce thickens.
- Stir in Parmesan and half the mozzarella or cheddar until melted and smooth. Add Italian seasoning.
- Add the cooked chicken and pasta to the skillet and stir until evenly coated.
- Transfer mixture to the prepared baking dish. Top with remaining cheese and breadcrumbs if using.
- Bake for 20–25 minutes, or until the top is golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- Use rotisserie or leftover chicken to save time.
- Make gluten-free by using gluten-free pasta and flour.
- For extra flavor, add peas, spinach, or sun-dried tomatoes.
- Add crushed red pepper flakes for a little heat.
- To make ahead, assemble the dish and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
