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Homemade Creamy Mushroom Chicken Pasta Casserole photo
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Creamy Mushroom Chicken Pasta Casserole

This Creamy Mushroom Chicken Pasta Casserole is a comforting, cheesy, and flavorful one-dish meal perfect for weeknights or family dinners.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 8 ounces pasta penne or rotini work best
  • 2 tablespoons olive oil
  • 1 pound chicken breast diced
  • 1 cup mushrooms sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Start by bringing a large pot of salted water to a boil. Add 8 ounces of penne or rotini pasta and cook until just al dente, about 1-2 minutes less than the package instructions suggest. Drain the pasta and set it aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  • In the same skillet, add diced onion, sliced mushrooms, and minced garlic. Sauté until onions are translucent and mushrooms release moisture, about 4-5 minutes.
  • Reduce heat to medium, pour in 1 cup chicken broth and 1 cup heavy cream. Stir well and simmer for 3-4 minutes until thickened. Add cooked chicken back and stir to combine.
  • Add the drained pasta to the skillet and mix well to coat pasta in creamy sauce. Adjust seasoning with salt and pepper if needed.
  • Preheat oven to 375°F (190°C). Transfer the creamy pasta mixture to a greased 9x13 inch baking dish. Sprinkle shredded mozzarella and grated parmesan evenly over the top.
  • Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and golden brown. Let rest for 5 minutes before serving.
  • Garnish with fresh chopped parsley. Serve warm and enjoy!

Equipment

  • Large Pot
  • Large Skillet
  • Measuring cups and spoons
  • Baking Dish
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • Oven mitts

Notes

  • For a green boost, add sautéed spinach or kale during winter months.
  • Mix in roasted butternut squash or pumpkin puree for a fall twist.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze before baking for up to 2 months.