Creamy Chicken and Pasta Bake Recipe
This creamy chicken and pasta bake recipe is comfort food everyone loves.
Servings: 8
Calories: 740kcal
Cost: $15-$25.00
Equipment
- 9 by 13" Baking Dish
- large non-stick skillet
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 pound Penne pasta See note
- 1- 1⅓ pound(s) Chicken breasts, thin, boneless, skinless See note
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly ground pepper see note
- 4 tablespoons Butter, unsalted
- 1 tablespoon Olive Oil
- ⅓ cup Shallot, chopped fine see note
- 1 pound Crimini mushrooms, stems removed, sliced Use button mushrooms instead
- Salt and Pepper to season mushrooms
- 1 clove Garlic, crushed
- 1 ½ cups Heavy Cream See note
- ¾ cup Parmesan Cheese, grated
- 2 cups (8 ounces) Jack Cheese, shredded See note
- 3 tablespoons Italian Parsley, chopped fine
Instructions
- Preheat oven to 350F. In a large pot of well-salted water (1 tablespoon), cook the pasta according to package directions for al dente, and reserve a half cup of the pasta water, drain the pasta, then set aside until ready to use. Tip: Drizzle the pasta with a little olive oil so it doesn't stick together if you're making it in advance.
- Season the chicken breasts with salt and pepper on both sides. In a large skillet, add the 2 (two) tablespoons of olive oil and cook the chicken breasts on medium-high heat for 3 (three) to 4 (four) minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, add the butter and tablespoon of olive oil to melt together. Add the shallots with a pinch of salt and cook, stirring frequently for about 1 (one) minute. Add the sliced mushrooms then toss together with the butter. Cook undisturbed with the mushrooms spread evenly in the pan for 3 (three) to 4 (four) minutes until brown on the edges. Turn the mushrooms over with a spatula and cook for another 3 (three) minutes or so undisturbed. Add the garlic and stir and cook for one more minute. Add a pinch of salt and 6 or 7 turns of pepper grinder to season, then turn the heat to low. Remove a half cup of the mushroom mixture to reserve and sprinkle over the top of the casserole before baking.
- Add the heavy cream to the skillet with the heat on low, stirring at the bottom of the skillet (a wooden spoon works best) to scrape up any of the flavorful bits that have accumulated on the bottom of the pan. Slice the chicken breasts into half-inch strips, and add them to the pan with the mushrooms. Add in the cooked pasta and the Parmesan cheese and two (2) tablespoons of the parsley. Add another pinch of salt and a few turns of fresh ground pepper. Lightly toss everything together, and if the mixture seems a bit dry, add a bit of the reserved pasta water (add 2 to 3 tablespoons at a time until creamy but not soupy.)Transfer the mixture to a 9 x 13" (or equivalent) baking dish (smear a little olive oil on the bottom first) and top with the jack cheese, reserved mushrooms, and tablespoon of parsley. Bake for 25-30 minutes and serve.
Notes
- Use other pasta instead of penne, if you'd like.
- If your chicken breasts are thick, slice them in half horizontally to make two pieces.
- Use a rotisserie chicken from the grocery store if you want.
- Shallots vary in size, and can measure out between a fourth to a third of a cup. This is fine!
- Use non-dairy heavy cream instead of regular cream such as the brand Silk (not sponsored, I just like the stuff).
- Splurge and use Gruyere cheese instead of Jack cheese if you'd like.
Nutrition
Calories: 740kcal | Carbohydrates: 50g | Protein: 28g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 876mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1495IU | Vitamin C: 3mg | Calcium: 584mg | Iron: 2mg