Get the Recipe: 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.
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Serving: 1/6 of recipe, Calories: 398kcal, Carbohydrates: 39g, Protein: 32g, Fat: 12.5g, Cholesterol: 86mg, Sodium: 527mg, Fiber: 2.4g, Sugar: 3.9g
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