Cheesy chicken and mushroom pasta bake recipe
This hearty chicken pasta bake recipe is a simple way to feed the whole family. With tender chicken and garlicky fried mushrooms, cream cheese makes an easy cheat's sauce, for dinner ready in 45 minutes.
See method- Serves 4
- 10 mins to prepare and 35 mins to cook
- 591 calories / serving
- Freezable
Ingredients
- 300g penne
- 2 tbsp olive oil
- 250g button mushrooms, finely sliced
- 2 garlic cloves, crushed
- 300g chicken breast, cut into 1cm slices
- 200g 50% less fat soft cheese
- 15g fresh basil, leaves picked, half finely chopped
- 100g Cheddar, grated
Each serving contains
- Energy
- 2485kJ 591.0kcal
- Fat
- 23g
- Saturates
- 11g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 60.1gProtein 39.0gFibre 2.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Bring a large pan of salted water to the boil and cook the pasta for 10-12 mins until al dente. Drain, reserving 200ml of cooking water. Transfer the pasta to a large baking dish (ours was 18 x 30cm).
- Heat 1 tbsp oil in large nonstick pan over a medium-high heat. Add the mushrooms and cook for 4-5 mins, without stirring, until golden brown and crispy. Add the garlic and cook for 1-2 mins, then transfer to a plate.
- Add 1 tbsp oil to the pan, then add the chicken and cook for 5 mins until cooked through and golden.
- Return the mushrooms to the pan. Stir through the soft cheese, reserved pasta water and chopped basil. Season well with pepper, then pour into the dish with the pasta and stir to combine.
- Scatter over the Cheddar and transfer to the oven to bake for 20 mins until the cheese has started to brown. Scatter with the remaining basil leaves to serve.
- Add extra veg into this dish by stirring through some spinach, chopped tomatoes or sundried tomatoes.
- See more Pasta bake recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
