Chicken and Mushroom Pasta Bake, is an easy comfort dish that perfectly balances taste, nutrition, and cost, it is an excellent choice for the colder months. This bake, features tender chicken, earthy mushrooms, and al dente pasta in a cheesy cream sauce. It’s a budget-friendly meal that can easily feed a family, with ingredients that are readily available and often found in the pantry or fridge.
Historically, pasta bakes have been a staple in British households, offering a way to stretch ingredients further and create a filling meal. This dish, rich in flavour and packed with nutrients, is a testament to home cooked meals’ health benefits. Chicken provides lean protein, while mushrooms add a dose of vitamins and minerals like Vitamin D and selenium. The pasta offers carbohydrates for energy, and when made with whole grain, it adds fibre to the mix, contributing to a balanced diet.
Chicken and Mushroom Pasta Bake Tips
- Use leftover chicken to save time and reduce waste. Rotisserie chicken works particularly well.
- Double cream alternative: A suitable alternative for double cream would be heavy cream, which has a similar fat content and can be used in a variety of recipes that call for double cream. If you don’t have heavy cream on hand, you can also use a combination of whole milk and melted butter as a substitute.
- Add spinach or kale for an extra greens boost without altering the flavour profile.
- Opt for a mix of mushrooms like cremini, shiitake, or chestnut for a deeper, earthier taste.
- Cook the pasta slightly under al dente to ensure it doesn’t become mushy during baking.
- Incorporate a splash of white wine into the sauce for a subtle depth of flavour.
- Top with a mix of cheeses, such as mozzarella for stretchiness and Parmesan for a sharp bite.
- Mix breadcrumbs on top for added crunch with a bit of melted butter before sprinkling.
- Season generously with herbs like thyme, parsley, or even a hint of nutmeg for warmth.
- Make it gluten-free by using gluten free pasta and flour.
- Prepare in advance and freeze, allowing you to bake when needed simply.
Ingredients
- 300g pasta (penne or fusilli works well)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g chicken breast, cooked and shredded
- 200g mushrooms, sliced
- 2 tbsp plain flour
- 500ml chicken stock
- 100ml double cream
- 100g grated cheddar cheese
- 50g grated Parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, finely chopped (for garnish)
- Optional: 50g breadcrumbs mixed with 1 tbsp melted butter
Directions
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than the packet instructions suggest. Drain and set aside.
- In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Add the mushrooms to the pan and cook until they release their juices and begin to brown for about 5 minutes.
- Stir in the flour and cook for a minute to form a roux. Gradually add the chicken stock, stirring continuously until the sauce thickens.
- Pour in the cream and add the thyme, salt, and pepper. Stir well to combine.
- Add the shredded chicken to the sauce, followed by the cooked pasta. Mix everything together until the pasta is well coated.
- Transfer the mixture to a large baking dish. Sprinkle the cheddar and Parmesan cheeses evenly over the top.
- If using, scatter the buttered breadcrumbs over the cheese layer.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- Remove from the oven and allow to cool slightly before serving.
- Garnish with chopped parsley.
If you enjoyed this Chicken and Mushroom Pasta Bake, why not try our Delicious Greek Lamb and Eggplant Pasta Bake? It’s another hearty, flavourful dish that’s perfect for a comforting dinner.
When considering buying supermarket pasta to use in this recipe, we recommend you review the following: Pasta Review.
