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Chicken and mushroom pasta bake recipe

Chicken and mushroom pasta bake recipe


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Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry.

822 people made this

IngredientsServes: 4

  • 1/2 (500g) packet spaghetti, broken into pieces
  • 50g butter
  • 4 tablespoons plain flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 250ml chicken stock
  • 250ml double cream
  • 2 tablespoons sherry
  • 75g sliced mushrooms
  • 275g chopped cooked chicken
  • 50g grated Parmesan cheese

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 22x33cm baking dish.
  2. Bring a large pot of lightly salted water to the boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken stock and cream.
  4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

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Reviews & ratingsAverage global rating:(805)

Reviews in English (605)

Used different ingredients.used farfalle instead of spagetti added bacon as suggested by pauliana and strong chedder cheeses instead of parmesan (don't like parmesan) delicious also allergic to egg so i used duran wheat pasta-01 Feb 2011

Something else.added 100g Baconused Penne instead of spaghetti-22 Jan 2010

Really filling & tasty. Made one lot with chicken & another with tofu as I'm a veggie. Added some peas & carrots as I had them handy. No cream so used Fromage blanc (I'm in France) which is a little sour but worked a treat ;o) Thanks so much for great recipe.-02 Mar 2017


Chicken and mushroom pasta bake (Spaghetti tetrazzini) from Jamie's Italy (page 113) by Jamie Oliver

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  • basil
  • Parmesan cheese
  • chicken thighs
  • heavy cream
  • spaghetti pasta
  • white wine
  • mushrooms
  • dried porcini mushrooms

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.


Chicken, Spinach and Mushroom Pasta Bake

Days are shorter and chillier now so casseroles, stews and one pot meals have made a frequent appearance at my table for obvious reasons. They’re easy to make, they last longer and give me more time to enjoy the dwindling hours of daylight. This chicken, spinach and mushroom pasta bake is really perfect for days like these. It has six servings so for the two of us that means lots of leftovers. But just because it’s a casserole for a lazy day, it doesn’t mean it skimps on yummy goodness. Au contraire, it has a lot of yummy goodness! I really love the combination of spinach, mushrooms and cheese in this and the crusty broiled cheese on top.

Let’s take a moment to drool over all that cheese.

Okay, let’s talk cooking method. With a previous unsatisfactory attempt at baked ziti (2015 update: finally got made a good one!), I’ve come to realize that pasta used in casseroles should be cooked to the point where it’s just before al dente, or it’ll end up a soggy mess. This worked for me: If the instructions call for 12 minutes for rigatoni to al dente, cook it for 10 minutes instead. Then drain and rinse it under cold water to stop the cooking process. It’ll finish getting to al dente in the oven. Since everything is already cooked, you won’t have to bake the casserole too long. Just enough to melt the cheese. You can also broil it for a few minutes to get the golden brown crust. I went with that of course. I’m sure you didn’t miss the golden layer of cheese. It’s hard to miss!

The important thing about casseroles with pasta in them is to reach a good balance of moisture so it isn’t too dry but isn’t soggy either. There’s three culprits here that can add too much moisture if not taken care of properly: the spinach, the mushrooms and the tomatoes. So drain the spinach of water as best as you can and cook the chicken and mushroom mixture until all the liquid from the mushrooms have evaporated. The moisture needed for the entire dish can be borrowed from the liquid of the canned tomatoes. If there’s too much moisture it’ll be a soggy mess. So rely on those tomatoes and they should see you through!


Recipe Summary

  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons olive oil
  • 2 pounds chicken breasts, cut into 1-inch pieces
  • 1 tablespoon onion powder
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup chicken broth
  • ¼ cup all-purpose flour
  • 1 (16 ounce) package shredded Cheddar cheese, or as desired
  • 1 (14.5 ounce) can diced tomatoes, drained
  • ¼ cup heavy whipping cream
  • 3 tablespoons butter
  • 1 tablespoon hot sauce
  • ½ teaspoon Worcestershire sauce

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil cook the rotini at a boil until tender yet firm to the bite, about 8 minutes drain.

Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.

Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.

Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.

Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.


Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the conchiglie for 8 mins, then drain well and transfer to a 20cm square baking dish.
  2. Meanwhile, heat the olive oil in a deep, wide frying pan over a high heat. Add the mushrooms and garlic and cook for 8-10 mins, stirring occasionally, until the mushrooms are well browned. Remove from the pan and set aside. Add the cavolo nero to the pan, season and cook for 4-5 mins, stirring occasionally, until the leaves and stems have softened. Add to the mushrooms and set aside.
  3. Reduce the heat to medium and add the butter to the pan to melt. Whisk in the flour, cook for 1 min, then gradually whisk in the milk until fully combined and smooth. Bring to the boil, reduce the heat slightly and simmer for 2-3 mins until thickened. Remove from the heat, stir through most of the cheese and season to taste.
  4. Add the vegetables and cheese sauce to the baking dish with the pasta and mix well. Scatter with the remaining cheese and bake for 20 mins until golden and bubbling. Leave to stand for 5 mins, then serve.

Tip: Make this a vegan recipe by swapping the butter for a dairy-free spread and the milk for a plant-based alternative. Add nutritional yeast instead of cheese and you're good to go.


Chicken, Mushroom and Tarragon Pasta Bake

Spray a frying pan with some frylight or Pam spray, add the chicken, tarragon, and season with some salt and black pepper. Cook the chicken until golden and then remove from pan. Set aside.

Add the onion, garlic and mushrooms. Here you will need half the stock. Keep adding the stock slowly a bit at a time, once that bit reduces, add some more. Do this until the mushrooms and onion, start to go a nice golden colour.

Add the philadelphia to the remaining stock and whisk into a creamy sauce.

In a large oven proof dish, mix together the pasta, chicken and veg with the sauce. Season as needed with salt and black pepper

Top with the cheese and bake in the oven until cheese is melted and golden. Approx 15-20 mins.

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Nutritional information is an estimate and is to be used for informational purposes only

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Method

Preheat the oven to 220C/200C Fan/Gas 7. Butter a shallow 1.75 litre/3 pint ovenproof dish.

Cook the penne with the onion in boiling, salted water according to the packet instructions. Drain, refresh in cold water and leave to drain again in the colander.

Put the chicken strips in a resealable freezer bag with the paprika and a little salt and pepper, seal the bag and shake to coat.

Heat 1 tablespoon of the oil in a large frying pan and quickly fry the chicken over a high heat for about 2 minutes until golden-brown and just cooked through (you may need to do this in batches). Using a slotted spoon, transfer the fried chicken to a plate and set aside.

To make the sauce, melt the butter in a large saucepan, add the flour and whisk together to form a roux. Cook for 1 minute, then gradually add the hot milk, whisking over a high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.

Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken strips over the top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot and golden-brown on top.

Recipe Tips

I’ve used penne in this dish but any similar pasta shape would do, such as fusilli or orecchiette.

To save an extra pan, pour the milk into a microwave-proof jug and heat in a microwave on high for 1–2 minutes.

Prepare ahead: the pasta can be cooked up to 24 hours ahead, following the instructions in step 2, then kept in the fridge. The dish can be assembled fully and chilled overnight in the fridge, then cooked at 200C/180C fan/Gas 6 for 30 minutes.


Cheesy pasta bake with chicken, bacon and mushroom

Heat oil in a pan over medium-high heat and cook onions until soft. Add mixed bell peppers and garlic, cook for 3 minutes then remove your onion and pepper and set aside.

Add mushrooms to your pan and cook for 5 minutes or until soft (add more oil if necessary). Add smoked paprika and Italian herbs, cook for 2 minutes and set aside with your onion mixture.

Add a bit more oil into your pan and cook chicken pieces. Season with Robertson’s Oriental Nori Rub or any other preferred chicken spice blend. Cook for six minutes, until the chicken is fully cooked through. Once your chicken is cooked, add your mushroom and onion mixture back into the pan, mix until well combined.

Add in tinned chopped tomato and let your mixture simmer for 5 minutes then add your cream. Mix well.

Preheat your oven to 180 degrees Celsius. Combine your cooked pasta with the cooked chicken mixture and add baby, spinach. Mix until well combined (Check for seasoning and adjust if necessary)

Transfer the mixture to an oven-proof dish. Top with cheese and cook in the oven for 10 minutes or until the cheese has melted.

Remove your pasta from the oven, garnish with freshly chopped parsley and serve with a glass of dry white wine.


Creamy mushroom and bacon pasta bake recipe

A delicious, creamy pasta bake which makes the most of mushrooms, frozen peas, bacon and cheddar cheese.

Ingredients

  • 500 g bag fusilli pasta
  • 300 g closed cup mushrooms
  • 150 g fresh or frozen peas
  • 200 g chopped bacon
  • 150 g grated cheddar
  • 50 g butter
  • 500 ml milk
  • 50 g plain flour
  • 17.6 oz bag fusilli pasta
  • 10.6 oz closed cup mushrooms
  • 5.3 oz fresh or frozen peas
  • 7.1 oz chopped bacon
  • 5.3 oz grated cheddar
  • 1.8 oz butter
  • 17.6 fl oz milk
  • 1.8 oz plain flour
  • 17.6 oz bag fusilli pasta
  • 10.6 oz closed cup mushrooms
  • 5.3 oz fresh or frozen peas
  • 7.1 oz chopped bacon
  • 5.3 oz grated cheddar
  • 1.8 oz butter
  • 2.1 cups milk
  • 1.8 oz plain flour

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Cook the pasta and peas according to pack instructions and set aside. Pre-heat the oven to 200C/fan 180C/gas 6. Fry the mushrooms with a knob of butter for two minutes and spoon onto a plate. Fry the chopped bacon for a further four minutes and leave to one side.
  2. Melt remaining butter in the saucepan, stir in the flour and gradually add milk. Increase heat and bubble until the sauce thickens. Stir in most of the cheese.
  3. Tip the pasta, mushrooms and bacon into a large ovenproof dish. Pour over the sauce and mix with peas. Top with remaining cheese and bake for ten minutes until golden brown.

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Comments

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Creamy mushroom pasta bake

Creamy mushroom anything is a hit in our house. This pasta bake is no different and whenever I make it, I know there will be clean plates all around.

The beauty of this creamy mushroom pasta bake is that it’s the perfect meatless meal especially if you prep it ahead. I often make it the day before and just keep it in the fridge or freeze in freezer-safe foil containers. Simply bake from frozen and dinner is served!