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Creamy Chicken and Mushroom Pasta Bake with Rosemary

Creamy Chicken and Mushroom Pasta Bake with Rosemary

Creamy Chicken and Mushroom Pasta Bake with Rosemary is the ultimate comfort food, combining tender chicken, earthy mushrooms, and creamy goodness all baked to perfection. With a golden crust and a hint of rosemary, this dish is not just a meal; it’s a warm hug on a plate, perfect for weeknight dinners when you want something hearty yet easy to prepare.

Why You’ll Love This Recipe

This pasta bake is a crowd-pleaser that brings together rich flavors and satisfying textures. It’s creamy, cheesy, and loaded with nutritious ingredients, making it a go-to for busy nights. Plus, it’s easy to customize!

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  • Comforting flavors: The combination of chicken, mushrooms, and cream creates a rich, satisfying dish.
  • Easy to prepare: Minimal prep time makes this recipe perfect for weeknights.
  • Family-friendly: Kids and adults alike will love digging into this cheesy pasta bake.
  • Make ahead: Great for meal prepping or freezing for later.

Ingredients

  • 8 ounces penne pasta
  • 1 pound boneless, skinless chicken breasts, diced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

How to Make Creamy Chicken and Mushroom Pasta Bake

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes or until browned and cooked through. Season with salt and pepper.
  4. Add the sliced mushrooms and minced garlic to the skillet, cooking for an additional 3-4 minutes until the mushrooms are tender.
  5. Stir in the heavy cream and bring to a simmer. Mix in the mozzarella and Parmesan cheeses, stirring until melted and creamy.
  6. Combine the cooked pasta with the chicken and mushroom mixture, then add the chopped rosemary. Mix well to ensure everything is coated in the creamy sauce.
  7. Transfer the mixture to a greased 9×13 inch baking dish. If desired, sprinkle breadcrumbs on top for an extra crispy finish.
  8. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  9. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Tips for the Best Results

  • Use fresh rosemary for a more aromatic flavor, but dried works well too.
  • Ensure the chicken is cooked through before adding the cream to prevent any undercooked meat.
  • For a richer taste, you can add a splash of white wine to the skillet after cooking the chicken and before adding the cream.

Easy Variations

  • Swap chicken for cooked ground turkey or sausage for a different protein option.
  • Add spinach or kale for an extra serving of veggies.
  • Use different types of cheese, like cheddar or gouda, for a unique flavor twist.
  • For a gluten-free option, substitute pasta with gluten-free varieties.

What to Serve With It

  • A fresh green salad with a tangy vinaigrette.
  • Garlic bread to soak up the delicious creamy sauce.
  • Steamed vegetables, like broccoli or green beans, for a balanced meal.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot.

Recipe Card

Recipe Name: Creamy Chicken and Mushroom Pasta Bake with Rosemary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:

  • 8 ounces penne pasta
  • 1 pound boneless, skinless chicken breasts, diced
  • 8 ounces mushrooms, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • Salt and pepper to taste
  • 1/4 cup breadcrumbs (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-7 minutes or until browned and cooked through. Season with salt and pepper.
  4. Add the sliced mushrooms and minced garlic to the skillet, cooking for an additional 3-4 minutes until the mushrooms are tender.
  5. Stir in the heavy cream and bring to a simmer. Mix in the mozzarella and Parmesan cheeses, stirring until melted and creamy.
  6. Combine the cooked pasta with the chicken and mushroom mixture, then add the chopped rosemary. Mix well to ensure everything is coated in the creamy sauce.
  7. Transfer the mixture to a greased 9×13 inch baking dish. If desired, sprinkle breadcrumbs on top for an extra crispy finish.
  8. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  9. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.

Notes: This dish can be made ahead of time and stored in the fridge for up to 3 days. Reheat before serving.

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