Description
A cozy and comforting pasta bake featuring tender shredded chicken and sautéed mushrooms in a creamy Parmesan sauce, topped with bubbling mozzarella.
Ingredients
- 8 oz spaghetti or fettuccine
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Cook pasta according to package directions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30–45 seconds.
- Add sliced mushrooms and sauté for 4–5 minutes until tender. Season with salt and pepper.
- Stir in shredded chicken, then pour in chicken broth and heavy cream. Bring to a gentle simmer.
- Reduce heat and stir in grated Parmesan until melted. Season with salt, pepper, and thyme.
- Combine the cooked pasta with the chicken-mushroom sauce and toss until coated.
- Transfer to the prepared baking dish and sprinkle mozzarella over the top.
- Bake for 25–30 minutes, until cheese is bubbly and golden. Let rest for 5 minutes before serving, garnished with parsley.
Notes
For a lighter sauce, swap heavy cream for half-and-half or whole milk mixed with flour. You can also add frozen peas for color and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian