Go Back
+ servings
Chicken and mushroom pasta bake in a white bowl.
Print Recipe
5 from 41 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 931kcal

Ingredients

  • ½ pound chicken tenders
  • ½ cup flour seasoned with sea salt and black pepper
  • 2 cup sliced mushrooms
  • ½ cup diced celery
  • ½ cup diced onion
  • ½ cup diced carrots
  • 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.
  • 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: 931kcal | Carbohydrates: 85g | Protein: 58g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 172mg | Sodium: 835mg | Potassium: 1397mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6520IU | Vitamin C: 10mg | Calcium: 541mg | Iron: 5mg