Baked Chicken and Mushroom Pasta
This easy Baked Chicken and Mushroom Pasta is the perfect family-friendly dinner! You just need one baking dish and an hour for this creamy, cheesy pasta dish.
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 398 kcal
- 1 ¼ cups low-sodium chicken broth
- 1 cup half n half
- 3 tbsp all-purpose flour GF Bisquick or cup4cup if gluten-free
- 8 oz dry pasta gluten free
- 1 lb raw chicken thighs boneless/skinless, diced into 1-inch pieces
- 8 oz sliced mushrooms
- 1 ½ cups fresh baby spinach
- 1 cup mozzarella cheese
- ½ cup freshly grated parmesan
Seasoning:
- 1 tbsp Italian seasoning
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp crushed red pepper
Preheat your oven to 425 degrees and grease a 9x9 baking dish. In a small bowl, combine all the seasoning ingredients and set aside.
Pour in the broth, half n half and flour. Whisk the mixture in the pan until well combined.
Add the dry pasta and spread it out evenly so all the noodles are submerged in the liquid.
Top with raw chicken, then sprinkle the seasoning over the raw chicken.
Spread the mushrooms over the chicken. Cover with foil and bake for 45 minutes.
After 45 minutes, remove the pan from the oven and remove the foil. Stir in the spinach and cheese. Return to the oven for another 5 minutes to allow the cheeses to melt and spinach to wilt. Serve!
- Any 2.5-3.5 qt baking dish will work for this recipe, I used a 2.5 qt oval dish.
- You can use chicken breasts for this as well to make it a little leaner.
- Store leftovers for up to 3 days in the refrigerator. You can also make this a freezer meal by completing steps 1-5 in an aluminum pan, then stirring in the spinach and cheese and allowing it to cool. Cover with foil and freeze for up to 3 months.
Calories: 398kcalCarbohydrates: 39gProtein: 32gFat: 12.5gCholesterol: 85.8mgSodium: 526.8mgFiber: 2.4gSugar: 3.9g
Keyword Chicken Pasta, chicken thighs, Mushrooms