Print

Chicken and Mushroom Pasta Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

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