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Chicken and Mushroom Pasta Bake

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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.

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

  1. Preheat the oven to 375°F (190°C). Grease a baking dish and set aside.
  2. Cook pasta in salted water until just under al dente. Drain and set aside.
  3. 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.
  4. In the same skillet, sauté garlic, onion (if using), and mushrooms until soft and golden.
  5. Sprinkle in flour and stir for 1 minute to form a roux.
  6. Gradually whisk in milk and chicken broth. Simmer until sauce thickens.
  7. Stir in Parmesan and half the mozzarella or cheddar until melted and smooth. Add Italian seasoning.
  8. Add the cooked chicken and pasta to the skillet and stir until evenly coated.
  9. Transfer mixture to the prepared baking dish. Top with remaining cheese and breadcrumbs if using.
  10. Bake for 20–25 minutes, or until the top is golden and bubbly.
  11. 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

Find it online: https://thefamilycooking.com/chicken-and-mushroom-pasta-bake-2/