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Cheesy chicken and mushroom pasta bake recipe

142 ratings

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

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2485kj
591kcal 30%
Fat
23g 33%
Saturates
11g 53%
Sugars
4g 4%
Salt
0.8g 14%

of the reference intake
Carbohydrate 60.1g Protein 39g Fibre 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).

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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.

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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.