Comforting Creamy Chicken and Mushroom Pasta Bake

Name: Comforting Creamy Chicken and Mushroom Pasta Bake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 12 oz (340g) Penne or Rotini Pasta; 1.5 lbs (680g) Boneless, Skinless Chicken Breasts, cut into 1-inch cubes; 2 tbsp Olive Oil; 8 oz (225g) Button or Cremini Mushrooms, sliced; 1 medium Yellow Onion, chopped; 3 cloves Garlic, minced; 3 tbsp All-Purpose Flour; 2 cups (480ml) Low Sodium Chicken Broth; 1 cup (240ml) Whole or 2% Milk; 4 oz (113g) Cream Cheese, softened, cut into cubes; 0.5 cup (50g) Grated Parmesan Cheese, plus more for topping; 1 tsp Dried Thyme; 0.5 tsp Salt, or to taste; 0.25 tsp Black Pepper, or to taste; 2 tbsp Fresh Parsley, chopped (for garnish); 0.5 cup (40g) Panko Breadcrumbs; 1 tbsp Melted Butter

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This is the ultimate comfort food for a brisk March evening. Al dente pasta is combined with succulent pieces of chicken and sautéed mushrooms, all enveloped in a luscious, savory cream sauce with a hint of garlic and herbs. Baked until bubbly and topped with a crispy, golden breadcrumb crust, this casserole is incredibly flavorful and perfect for feeding a family.

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Comforting Creamy Chicken and Mushroom Pasta Bake

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

Large potLarge skillet or Dutch oven9x13 inch baking dishWhisk

Instructions

1
Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
2
While pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
3
Add the remaining 1 tablespoon of olive oil to the skillet. Add sliced mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown. Add chopped onion and cook for another 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4
Sprinkle flour over the mushroom and onion mixture, stir well, and cook for 1 minute. Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring the sauce to a simmer, then reduce heat to low.
5
Stir in softened cream cheese, grated Parmesan cheese, dried thyme, salt, and pepper until the cheeses are melted and the sauce is smooth and creamy. Return the cooked chicken to the skillet. Add the drained pasta and toss gently to coat everything evenly in the sauce.
6
Pour the pasta mixture into a 9x13 inch (23x33 cm) baking dish. In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the top of the pasta. If desired, sprinkle with extra grated Parmesan cheese. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown and crispy. Let stand for 5 minutes before serving, garnished with fresh parsley.

Nutrition

Calories550 kcal

Protein40g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use different types of pasta?

Yes, any short, sturdy pasta like ziti, rigatoni, or even elbow macaroni would work well in this bake.

How can I make this dish richer?

For an even richer sauce, you can substitute heavy cream for some of the milk, or add a pinch of nutmeg.

Can I freeze leftovers?

Yes, this pasta bake freezes well. Allow it to cool completely, then wrap tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.