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Home » Recipes » Chicken Recipes

Chicken Pasta Bake

Published: Oct 19, 2023 · Modified: Mar 12, 2025 by Chef Ryan Littley

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When it comes to comfort food, nothing beats my chicken pasta bake. Tender chicken pieces in a creamy sauce studded with mushrooms, peas, and carrots, topped with cheddar cheese, and baked until piping hot!

Chicken and mushroom pasta bake in a white bowl


 

Creating deliciousness in your kitchen is easier than you think and shouldn’t take hours to prepare. My chicken pasta bake is a delicious dish you can get on your dinner table in under an hour.

If you love creamy pasta bakes, make sure to try my Chicken Cordon Bleu Casserole.

Chicken and mushroom pasta bake in a white bowl

Adding your own flair to a pasta dish turns a quick and easy weeknight meal into a feast.

Table of Contents:
  • Ingredients to make Chicken and Mushroom Pasta Bake
  • How to make Chicken and Mushroom Pasta Bake
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Chicken and Mushroom Pasta Bake

Ingredients to make Chicken and Mushroom Pasta Bake

Ingredients to make recipe.

Let’s start by gathering the ingredients we need to make my Chicken and Mushroom Pasta Bake Recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with simple ingredients

  • Boneless chicken tenders or boneless chicken breasts
  • Mushrooms – baby bella or button
  • Pasta
  • Peas and carrots
  • Sweet onion (white onion or red onion can be substituted)
  • Chicken broth or vegetable broth
  • Heavy cream or whole milk
  • Unsalted butter
  • Olive oil
  • All-purpose flour
  • Fresh garlic cloves
  • Black pepper
  • Table salt
  • Garlic powder
  • Onion powder
  • Italian parsley

I used cavatappi to make this recipe, but you could use penne pasta or your favorite pasta shape. If you’re not a fan of cheddar cheese, you can use mozzarella cheese, gruyere, swiss, fontina, or a blend of your favorite cheeses.

You can change the vegetables to suit your tastes or what you have on hand. Broccoli, zucchini, and asparagus are a few of my favorites. To add a little heat, add a pinch of red pepper flakes to the sauce.

How to make Chicken and Mushroom Pasta Bake

Collage showing how to start recipe.
  • Add sea salt and black pepper to the all-purpose flour and whisk to combine.
  • Dredge the chicken tenders in the seasoned flour.
  • Add two tablespoons of olive oil to a large skillet over medium-high heat. Add the chicken tenders to the pan and cook on one side for 2-3 minutes.
  • Turn the chicken tenders over and add the sliced mushrooms and chopped onions to the pan. Continue to cook for 2-3 minutes, then remove the chicken from the pan and set it on a plate to cool. Add more olive oil to the pan as needed.
  • Reduce the heat to medium and continue to cook the mushrooms and onions for 2-3 minutes or until the mushrooms are cooked and the onions are fragrant.
  • Add the garlic to the pan (with more oil if needed) and cook the garlic for 1 minute.

While the chicken and sauce are cooking, cook the pasta al dente according to the package directions.

Collage showing how to finish recipe.
  • Increase the heat to medium-high and add the stock and seasonings to the pan. Scrape the bottom of the pan with a heavy spoon to release all of the tasty browned bits that stuck to the pan. Let the sauce cook to reduce for 3-4 minutes.
  • Roll two tablespoons of butter in the seasoned flour used to coat the chicken, pushing the flour into the softened butter. This is a beurre manie and will help thicken the sauce.
  • Put the beurre manie into the sauce and mix to combine.
  • When the sauce has slightly thickened, add the heavy cream to the pan, stirring to combine.
  • Add the chicken, cavatappi, peas, and carrots to the skillet.
  • Mix to combine the ingredients. Taste and add salt and black pepper if needed.

If you prefer you can dump all the ingredients into a large bowl to mix them.

Collage showing how to bake recipe.
  • Pour the mixture into a pasta casserole dish or baking dish.
  • Top the mixture with shredded cheddar and sprinkle with chopped parsley.
  • Place the pasta bake on the center rack of a 350-degree preheated oven and bake for 10-12 minutes or until the cheese has fully melted and the internal temperature of the casserole has reached 165 degrees F.
Chicken and mushroom pasta bake in a white bowl.

I promise my chicken pasta bake recipe is easy to make and is guaranteed to bring smiles to your dinner table. It’s a dish your whole family will love!

Any leftover chicken casserole should be stored refrigerated in an airtight container for 3-4 days. It freezes well; just make sure to store it well-sealed in a freezer-safe container.

Recipe FAQ’s

What type of pasta works best for a chicken pasta bake?

Most pasta shapes work well. Penne, ziti, fusilli, and farfalle are popular choices because they hold onto the sauce well.

How can I make my pasta bake creamier?

You can add additional heavy cream or make a béchamel sauce for the dish. If you want a creamier sauce, you can also add cream cheese or mascarpone.

Can I add more vegetables to the chicken pasta bake?

Absolutely! You can add bell peppers, spinach, asparagus, and broccoli. Just ensure they are par-cooked before adding to the bake.

More Recipes You’ll Love!

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  • chicken thighs with carrots and apples in a Jack Daniels apple butter sauce sprinkled with parsley on a white plate
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  • close up of chicken saltimbocca on a white plate
    Chicken Saltimbocca Recipe

Did you make this? Please RATE THE RECIPE below!

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Chicken and mushroom pasta bake in a white bowl.

Chicken and Mushroom Pasta Bake

My chicken and mushroom pasta bake is the perfect meal for those busy nights when you don't have a lot of time to spend in the kitchen.
5 from 41 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Entree
Cuisine American
Servings 2
Calories 931 kcal

Ingredients
 
 

  • ½ pound chicken tenders
  • ½ cup flour seasoned with sea salt and black pepper
  • 2 teaspoon garlic finely chopped
  • 2 cup sliced mushrooms
  • ½ cup diced onion
  • ½ cup diced carrots
  • ½ cup peas frozen or fresh
  • 2 tablespoon butter
  • 1 tablespoon flour
  • 1 ½ cups chicken stock
  • ¼ teaspoon black pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup milk
  • ½ pound Cavatappi pasta – cooked (or your choice of pasta)
  • 1 cup extra sharp cheddar white cheddar – shredded
  • 1 teaspoon chopped parsley for garnish

Instructions
 

  • Add sea salt and black pepper to the all-purpose flour and whisk to combine
  • Dredge the chicken tenders in the seasoned flour.
  • in a large skillet over medium-high heat, add 2 tablespoons of olive oil. Place the chicken tenders into the pan and cook on one side for 2-3 minutes.
  • Turn the chicken tenders over then add the sliced mushrooms and diced onion to the pan. Add additional olive oil to the pan as needed.
  • Continue to mixture for 2-3 minutes or until the mushrooms are cooked and the onions are fragrant.
  • Remove the chicken from the panm then add the garlic to the pan (with more oil if needed) and cook the garlic for 1 minute.
    *When the chicken has cooled enough to handle cut it into smaller pieces.
  • Increase the heat to medium-high and add the stock and seasonings to the pan. Scrape the bottom of the pan with a heavy spoon to release all of the tasty browned bits that stuck to the pan. Let the sauce cook to reduce for 3-4 minutes.
  • Roll two tablespoons of butter in the seasoned flour used coat the chicken, pushing flour into the softened butter. This is a beurre manie and will help thicken the sauce.
  • Add the beurre manie to the sauce and mix to combine.
  • When the sauce has slightly thickened add the heavy cream to the pan, stirring to combine.
  • Add the chicken, cavatappi, peas and carrots to the skillet.Mix to combine the ingredients.
  • Taste and reseason with salt and black pepper if needed.
  • Top the mixture with shredded cheddar and sprinkle with chopped parsley.
  • Place the pasta bake on the center rack of a 350-degree preheated oven and bake for 10-12 minutes or until the cheese has fully melted and the internal temperature of the casserole has reached 165 degrees F.
  • Serve with a side salad and enjoy!

Notes

I used cavatappi to make this recipe, but you could use penne, ziti, fusilli or your favorite pasta shape. If you’re not a fan of cheddar cheese, you can use mozzarella cheese, gruyere, swiss, fontina, or a blend of your favorite cheeses.
You can change the vegetables to suit your tastes or what you have on hand. Bell peppers, broccoli, zucchini, spinach and asparagus are a few of my favorites.
For a little heat add a pinch of red pepper flakes to the sauce.
How can I make my pasta bake creamier?
You can add additional heavy cream, or make a béchamel sauce for the dish. You can also add cream cheese or mascarpone to the sauce if you want a creamier sauce.

Nutrition

Calories: 931kcalCarbohydrates: 85gProtein: 58gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 172mgSodium: 835mgPotassium: 1397mgFiber: 6gSugar: 12gVitamin A: 6520IUVitamin C: 10mgCalcium: 541mgIron: 5mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 41 votes (29 ratings without comment)

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    Recipe Rating




  1. Kat Cron says

    March 11, 2025 at 6:31 pm

    This recipe was a little confusing.. the prep said add carrots and peas, but the ingredients did not include peas. Instead there was 1/2 cup of celery. Also, the ingredients failed to mention the amount of chopped garlic.
    We tried the re ipe and liked it. I thought it needed more salt and pepper.

    Reply
    • Chef Dennis Littley says

      March 12, 2025 at 8:30 am

      Sorry for the confusion, I had rewritten the recipe and missed a few things. Thanks for pointing that out.

      Reply
  2. Rebecca S says

    June 13, 2024 at 6:07 pm

    Thank you! Downloaded this recipe immediately- has all my favorite ingredients!

    Reply
    • Chef Dennis Littley says

      June 13, 2024 at 7:21 pm

      I look forward to hearing how you enjoyed the pasta dish!

      Reply
  3. Jessica says

    November 20, 2023 at 9:24 am

    5 stars
    This recipe is a game-changer for busy days. It’s not only quick and easy but also delivers on taste in a unique way. The helpful shortcuts are a blessing. Five stars for making my evenings stress-free and delicious!

    Reply
  4. Jenny says

    November 20, 2023 at 1:58 am

    5 stars
    Such a lovely recipe. I substituted tenders with chicken thighs and cut them smaller. The whole meal was terrific. The cheesy sauce was incredible! Thanks so much, we will make this again.

    Reply
  5. Claire says

    November 19, 2023 at 7:13 pm

    5 stars
    This chicken pasta bake was so delicious and I really appreciated how easy it was to make. Definitely adding this to our weeknight dinner rotation!

    Reply
  6. Jacqueline Debono says

    November 19, 2023 at 5:15 am

    5 stars
    This is a great family dinner recipe. My grandkids loved it and want me to make it again when they next come to visit!

    Reply
  7. Kathryn says

    November 16, 2023 at 11:31 am

    5 stars
    This chicken pasta bake made such a delicious and easy dinner! Love the mushrooms in this as it complements all the flavors. Will make again soon!

    Reply
  8. Vicky says

    November 14, 2023 at 10:49 pm

    5 stars
    This was so delicious! My family gave it five stars!

    Reply
  9. Colleen says

    November 14, 2023 at 2:21 pm

    5 stars
    My family loved this creamy pasta dish and it will be going into the regular dinner rotation. Thank you!

    Reply
  10. Giangi Townsend says

    November 14, 2023 at 12:01 pm

    5 stars
    Goodness with every bite. Love the tenderness of the chicken, I used thighs, and all the flavors that give this pasta dish an amazing flavor. Making it again for next month’s book club.

    Reply
  11. Marta says

    November 14, 2023 at 10:14 am

    5 stars
    I been on the hunt for more casseroles to make ahead so I don’t feel rushed during mealtimes. This chicken and mushroom pasta bake was exactly what I was looking for. It was delicious and everyone raved about it.

    Reply
  12. Lauren Vavala Harris says

    November 14, 2023 at 9:00 am

    5 stars
    I love a good chicken and pasta dish – especially when there’s cheese involved. This recipe was delicious and the kids LOVED it too – a definite win for us!

    Reply
  13. HELEN KRISTIAN says

    October 22, 2021 at 7:12 am

    Love your recipes but when you use American precooked ingredients such as Barberfoods stuffed chicken then it creates a problem to those of us who do not live in America. Wish you would use metric measurements like the rest of the world as the rest of us have to convert everything.

    Reply
    • Chef Dennis Littley says

      October 22, 2021 at 7:43 am

      Helen, I rarely use premade items in my recipes. This was a post I was hired to make by Barber Foods. As for converting measurements directly under the ingredients in the recipe card is a toggle to convert to metric, and I wish our country did use metric, but it doesn’t and most of my traffic comes from the US.

      Reply
  14. Alisa says

    February 16, 2017 at 1:56 am

    5 stars
    This is the perfect blog for today, I need to make it ready for a family gets together. Thank you for making my day so easy

    Reply
    • Chef Dennis Littley says

      February 16, 2017 at 2:14 pm

      It was OMG delicious Alisa, I hope you enjoy it as much as we did!

      Reply
  15. Elizabeth says

    February 15, 2017 at 11:13 am

    5 stars
    Excellent love your site chef

    Reply
    • Chef Dennis Littley says

      February 15, 2017 at 5:08 pm

      Thank you Elizabeth!

      Reply

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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