Creamy Mushroom Chicken Pasta Bake
Creamy Mushroom Chicken Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Mushroom Sauce
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, season the cubed chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add 3 tablespoons unsalted butter to the same skillet. Once melted, add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced cremini mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.
⏱️ 10 min
- 4
Sprinkle the 1/4 cup all-purpose flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 5
Gradually whisk in the 2 cups chicken broth, then slowly whisk in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the 1/2 cup grated Parmesan cheese, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Add the cooked penne pasta and cooked chicken back into the skillet with the creamy mushroom sauce. Stir gently to combine everything thoroughly.
⏱️ 2 min
- 8
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the 1 1/2 cups shredded mozzarella cheese evenly over the top.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 10
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken Pasta Bake
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Chicken
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Mushroom Sauce
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, season the cubed chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add 3 tablespoons unsalted butter to the same skillet. Once melted, add the chopped yellow onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced cremini mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.
⏱️ 10 min - 4
Sprinkle the 1/4 cup all-purpose flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 5
Gradually whisk in the 2 cups chicken broth, then slowly whisk in the 1 cup heavy cream. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the 1/2 cup grated Parmesan cheese, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Add the cooked penne pasta and cooked chicken back into the skillet with the creamy mushroom sauce. Stir gently to combine everything thoroughly.
⏱️ 2 min - 8
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the 1 1/2 cups shredded mozzarella cheese evenly over the top.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 10
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min