Creamy Chicken and Mushroom Pasta

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5 from 12 votes

Creamy Chicken and Mushroom Pasta combines al dente penne with tender chicken chunks and sautéed mushrooms enveloped in a rich cream sauce made from butter, garlic, soy sauce, flour, heavy cream, and a blend of mozzarella and cheddar cheeses. The addition of fresh spinach adds a mild freshness to the dish. This baked casserole delivers a creamy, cheesy texture with savory flavors balancing each bite, ideal for a satisfying dinner that reheats well for leftovers.

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Servings: 8

Calories: 734 kcal

Course: Main Course

Cuisine: American

Ingredients

16 ounces penne pasta
2 chicken breast about 1-1 1/2 pounds, boneless, skinless
garlic powder to taste
salt
black pepper
2-3 Tablespoons olive oil divided
8 ounces mushroom sliced
4 Tablespoons butter 1/2 a stick, unsalted
3 garlic minced, cloves
1/4 cup soy sauce
1/4 cup all-purpose flour
2 cups heavy cream
1 1/2 cups mozzarella cheese divided, shredded
1 1/2 cups cheddar cheese divided, shredded
4 ounces spinach chopped, fresh baby

Instructions

Cup of Yum

Preheat oven to 350 degrees and grease a 9x13 baking dish with cooking spray.
Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente, according to package directions.
Slice chicken breasts into chunks and season generously with salt, pepper, and garlic powder. Heat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Sauté the chicken pieces until cooked through and lightly browned on all sides. Remove to a plate and set aside.
In the same pan, add another Tablespoon of olive oil and sauté the sliced mushrooms until tender. Remove and add to the plate of chicken and set aside.
Lower the heat to medium. Add the butter to the pan and melt. Stir in the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce. Whisk in the flour, and continue whisking until it's combined with all the liquid. Cook for 1-2 minutes.
Once the flour is no longer raw, raise the heat and slowly start whisking in the heavy cream. Bring to a low boil.
Add in 1 cup of each cheese, and continue to whisk so that it all combines and melts. Season with salt and pepper.
In a large mixing bowl, combine the pasta, chicken, fresh spinach, and mushrooms, and then top with the cheese sauce. Stir carefully to completely combine, then spread the pasta mixture evenly in the prepared baking dish. Top with the remaining shredded cheeses.
Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Serve immediately.

Notes

Chicken breasts are recommended but boneless skinless thighs or rotisserie chicken can be used as alternatives.
Cheeses can be changed; cheddar and mozzarella work well, but Colby, Monterey Jack, or Parmesan are good substitutes.
Additional vegetables like sliced sweet red peppers, frozen peas, or broccoli can be added, or spinach and mushrooms omitted if preferred.
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat in small portions for best results.

Nutrition Information

Calories 734kcal (37%) Carbohydrates 50g (17%) Protein 33g (66%) Fat 45g (69%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 13g (65%) Trans Fat 0.2g (10%) Cholesterol 156mg (52%) Sodium 763mg (32%) Potassium 541mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1421IU (28%) Vitamin C 2mg (2%) Calcium 316mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 734

% Daily Value*

Calories	734kcal	37%
Carbohydrates	50g	17%
Protein	33g	66%
Fat	45g	69%
Saturated Fat	25g	125%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	0.2g	10%
Cholesterol	156mg	52%
Sodium	763mg	32%
Potassium	541mg	12%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1421IU	28%
Vitamin C	2mg	2%
Calcium	316mg	32%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.