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–+ servings

Creamy Chicken Alfredo Pasta Bake

Creamy, cheesy and filling - this Chicken Alfredo Pasta Bake with mushrooms makes a fantastic comforting dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Calories: 666
Ingredients Method Nutrition Notes

Ingredients
  

  • 400 g (14 oz) dried pasta ((I used fusilli))
  • 2 tbsp olive oil
  • 1 onion (peeled and finely chopped)
  • 230 g (1/2 lb) baby chestnut mushrooms (sliced in half)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic (minced)
  • 120 ml (1/2 cup) white wine
  • 120 ml (1/2 cup) chicken stock
  • 240 ml (1 cup) double (heavy) cream
  • 2 cooked skinless chicken breasts (roughly chopped or shredded)
  • 100 g (1 cup) finely grated parmesan
  • 50 g (1/2 cup) strong cheddar (grated/shredded)
  • 50 g (1/2 cup) mozzarella cheese (grated/shredded)
  • 1 small bunch of parsley (roughly torn)

Method
 

  1. Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  2. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 4-5 minutes, stirring occasionally, until the onion softens.
  3. Add the mushrooms, salt, pepper, and garlic, and cook for a further 3-4 minutes, stirring often, until the mushrooms are tender.
  4. Add the white wine, turn up the heat to high and allow the wine to bubble for a few minutes until reduced by half, then turn the heat back down to medium.
  5. Add the chicken stock, cream, shredded chicken, and half of the parmesan and stir together until the cheese melts.
  6. By now the pasta should be cooked. Add the drained pasta to the pan and stir together until the pasta is coated in the creamy sauce.
  7. Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan and the cheddar and mozzarella on top, then place in the oven for 20-25 minutes until the cheese is golden brown.
  8. Remove from the oven and sprinkle with parsley before serving.

Nutrition

Serving: 1gCalories: 666kcalCarbohydrates: 56gProtein: 35gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 122mgSodium: 779mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 6mgCalcium: 250mgIron: 3mg

Notes

  • To ensure your pasta retains its perfect texture, cook it just 1 minute less than the package instructions indicate; it will continue to cook while baking.
  • If you prefer a creamier sauce, reserve half a cup of the pasta cooking water and stir it in just before combining with the chicken and sauce.
  • For a lighter option, swap heavy cream for half-and-half, but keep an eye on the sauce to prevent it from breaking while cooking.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 180C/350F for 15-20 minutes to keep the top crispy.
  • If you're not a fan of white wine, simply substitute it with an equal amount of chicken stock for great flavor without the alcohol.

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