Description
A comforting creamy chicken mushroom pasta bake that wraps evenings in a warm, cheesy hug.
Ingredients
Scale
- 500g spaghetti or other long pasta, cooked per packet
- 2 tbsp butter
- 500g chicken thighs, skinless boneless
- 4 tbsp unsalted butter
- 500g mushrooms, sliced
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 4 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups chicken stock, low sodium
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups shredded cheese (cheddar, jack, colby)
Instructions
- Pat chicken thighs dry and season lightly with salt and pepper. Heat 2 tbsp butter in a large skillet over medium-high heat and sear chicken 3 to 4 minutes per side until golden but not fully cooked through; remove to rest and slice or shred once cooled.
- In the same skillet add 4 tbsp butter, then the onion and garlic; cook until translucent and fragrant about 3 minutes.
- Add sliced mushrooms and sauté until they release moisture and begin to caramelize, about 6 to 8 minutes.
- Sprinkle 4 tbsp flour over the mushroom-onion mixture and stir to coat, cooking the flour 1 to 2 minutes. Gradually whisk in 2 cups milk, 1 cup cream, and 2 cups chicken stock, bringing the mixture to a gentle simmer until thickened, about 5 minutes; season with 1 tsp salt and 1/2 tsp black pepper.
- Toss the cooked, drained pasta with the sauce, mushrooms, and sliced chicken in a large baking dish; fold in 1 cup of the shredded cheese. Top with remaining cheese and bake at 180C/350F for 20 minutes until bubbly and golden.
- Let the bake rest 5 minutes before serving.
Notes
For a creamier result, bake just until bubbly. Broil for extra browning if desired. Undercook pasta slightly for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg