Description
This creamy Chicken Pasta Bake is a comforting, family-friendly dinner made with tender chicken, pasta, mushrooms, peas, and a rich homemade cheese sauce. Baked until bubbly and golden, it’s an easy and satisfying meal for busy weeknights.
Ingredients
- 12 ounces rotini pasta or medium egg noodles
- 4 tablespoons unsalted butter
- 1 (8-ounce) container baby portabella mushrooms, sliced
- 1 small onion, finely diced
- 2 to 3 large garlic cloves, finely minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 3 cups shredded Monterey Jack, Gouda, or Swiss cheese, divided
- 3 cups chopped rotisserie chicken
- 1 (10-ounce) package petite peas, thawed
- 2 tablespoons finely grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with cooking spray and set aside.
- Cook the rotini or egg noodles in salted water according to the package directions, stopping when just al dente. Drain well.
- Melt the butter in a large pot over medium heat. Add the mushrooms and diced onion and cook for 5 to 7 minutes, until tender.
- Add the minced garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables. Reduce the heat to low and stir until the flour is absorbed.
- Gradually add the chicken broth and heavy cream, stirring to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring frequently. Immediately reduce the heat to low and simmer for about 5 minutes, or until the sauce thickens.
- Stir in the seasoned salt, black pepper, onion powder, and Italian seasoning. Turn off the heat and add 2 cups of the shredded cheese, stirring until melted.
- Spread half of the cooked pasta in the prepared baking dish. Add half of the chopped chicken and half of the peas, then spoon half of the cheese sauce over the top.
- Repeat the layers with the remaining pasta, chicken, peas, and cheese sauce.
- Sprinkle the remaining 1 cup of shredded cheese over the casserole, followed by the grated Parmesan.
- Bake for 25 to 30 minutes, until bubbly and golden brown.
- Let the casserole stand for 5 minutes before serving.
Notes
- Protein: Leftover Thanksgiving turkey can be used instead of chicken.
- Chicken: Cooked chicken thighs, chicken breasts, or any leftover cooked chicken work well.
- Cheese: Swiss, cheddar, mozzarella, Monterey Jack, or Gouda can be used in the casserole.
- Bacon: Add crispy cooked bacon for a smoky flavor.
- Quick defrost: Steam the peas in the microwave for about 2 minutes to thaw them quickly.
- Mushrooms: White button mushrooms, cremini mushrooms, or another favorite variety can be substituted for baby portabella mushrooms.
- Liquid: Chicken stock can be used in place of chicken broth.
- Extra creamy sauce: For a richer sauce, use 2 cups chicken broth and 2 cups cream instead of the original liquid amounts.
- Half-and-half: Half-and-half can be substituted for the heavy cream.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Southern