Leftover tasted even more delicious…
If you are looking for a dish that’s easy to whip up and can be saved for the next day without compromising on taste and flavor, then here is it. Go ahead and make a huge batch of this baked pasta with chicken and mushrooms, refrigerate the leftovers and it will taste mighty delicious the next day. I adore the combination of pasta and mushrooms, if it has chicken and if it’s baked and is made in a creamy white sauce, then don’t ask me how much I love this. I lack words to express it, I can definitely show you by finishing up the whole platter.
Baked Pasta with Chicken and mushrooms:
Ingredients:
- Pasta, fusilli or penne- 1/2 lb or 1/2 packet
- Chicken breasts, boneless- 3 breasts
- All purpose flour or gluten free flour- 1/2 cup
- Garlic, minced- 3 cloves
- Milk, skim or whole- 4 cups
- White Mushrooms, sliced- 1 packet
- Parmesan cheese- 1 1/2 cups + 1/2 cup for topping
- Ground pepper- 1/4 tsp/chicken breast and more to add to the mixture
- Dried Oregano (optional)- 1 tsp
- Salt- to taste
- Butter- 2 tbsp
- Olive oil- 3 tbsp to cook chicken
Instruction
- Cook pasta in boiling water along with little salt till it turns tender.
- Drain the water and keep aside the cooked pasta.
- Heat a non-stick cooking pan over low medium flame, add olive oil.
- Place chicken breasts on the oil, sprinkle with ground pepper and salt.
- Cook uncovered till the chicken has almost cooked and outside turns light golden in color.
- Slice the cooked chicken breasts into long strips and keep aside.
- Preheat the oven to 400 F.
- Place a large pot or dutch oven over medium heat, melt the butter in it.
- Add the flour and garlic, whisk constantly breaking the lumps till the flour turns light golden in color.
- Now, slowly add the milk and whisk it constantly, let the flour dissolve in the milk.
- Add the dried oregano to the milk and simmer for a few minutes.
- Now, add the sliced mushrooms to the milk, cook for a couple of minutes.
- Remove from the heat and stir in the parmesan cheese 1 1/2 cups to it.
- Add the cooked chicken and pasta to the mixture.
- Sprinkle some ground pepper and salt over it.
- Combine the pasta and chicken well.
- Grease a large glass baking dish with butter or you could use two medium sized dishes.
- Pour the mixture onto the baking dish.
- Sprinkle 1/2 cup parmesan cheese on the top and bake it uncovered for 25 minutes.
- The cheese will turn golden in color and the mixture will be bubbling.
- Remove from the oven and let stand for a few mintes.
- Serve warm on a plate.
- Refrigerate the leftovers and it will taste delicious the next day.
Tips:
- For making it gluten free: Use gluten free flour instead of all purpose flour.
- You could adjust the amount of cheese accordingly.
Creamy Baked Pasta with Chicken and Mushrooms
Ingredients
- Pasta, fusilli or penne- ½ lb or ½ packet
- Chicken breasts, boneless- 3 breasts
- All purpose flour or gluten free flour- ½ cup
- Garlic, minced- 3 cloves
- Milk, skim or whole- 4 cups
- White Mushrooms, sliced- 1 packet
- Parmesan cheese- 1½ cups + ½ cup for topping
- Ground pepper- ¼ tsp/chicken breast and more to add to the mixture
- Dried Oregano(optional)- 1 tsp
- Salt- to taste
- Butter- 2 tbsp
- Olive oil- 3 tbsp to cook chicken
Instructions
- Cook pasta in boiling water along with little salt till it turns tender.
- Drain the water and keep aside.
- Heat a non-stick cooking pan over low medium flame, add olive oil.
- Place chicken breasts on the oil, sprinkle with ground pepper and salt.
- Cook uncovered till the chicken has almost cooked and outside turns light golden in color.
- Slice the cooked chicken breasts into long strips and keep aside.
- Preheat the oven to 400 F.
- Place a large pot or dutch oven over medium heat, melt the butter in it.
- Add the flour and garlic, whisk constantly breaking the lumps till the flour turns light golden in color.
- Now, slowly add the milk and whisk it constantly, let the flour dissolve in the milk.
- Add the dried oregano to the milk and simmer for a few minutes.
- Now, add the sliced mushrooms to the milk, cook for a couple of minutes.
- Remove from the heat and stir in the parmesan cheese 1½ cups to it.
- Add the cooked chicken and pasta to the mixture.
- Sprinkle some ground pepper and salt over it.
- Combine the pasta and chicken well.
- Grease a large glass baking dish with butter or you could use two medium sized dishes.
- Pour the mixture onto the baking dish.
- Sprinkle ½ cup parmesan cheese on the top and bake it uncovered for 25 minutes.
- The cheese will turn golden in color and the mixture will be bubbling.
- Remove from the oven and let stand for a few mintes.
- Serve warm on a plate.
- Refrigerate the leftovers and it will taste delicious the next day.
Notes
•For making it gluten free: Use gluten free flour instead of all purpose flour.
•You could adjust the amount of cheese accordingly.
•You could adjust the amount of cheese accordingly.
