• A Taste of Down Home

Chicken & Portobello Pasta Bake


This recipe is Chicken and Portobello Pasta Bake. It is a great weeknight dish to prepare for your family. It also can be made ahead of time and put in the oven when ready to eat. I discovered this recipe out of an old magazine, and my family loved it. They said to add it to the "keeper" list.

If you like pasta, mushrooms, and cheese, you will love this dish.

One tip is to boil the noodles in chicken broth to have more depth of flavor. This dish can also be made with leftover turkey from holiday meals.

Serve this dish with a salad and garlic bread for a complete meal your family will thank you for!


Chicken & Portobello Pasta Bake


2-1/2 cups uncooked spiral pasta

1 carton of chicken broth

3 Large Portobello Mushrooms

1 tbsp. olive oil

1 tbsp. butter

3 garlic cloves minced

3 tbsp. all purpose flour

1-1/2 cups whole milk

1/3 cup heavy whipping cream

2 cups cubed cooked chicken

Salt and pepper to taste

1 cup shredded Mozzarella cheese

½ cups grated Parmesan cheese


  • Preheat oven to 350 degrees.

  • Cook pasta in chicken broth or water until done and drain.

  • While pasta is draining, scrape and remove gills of mushrooms with a spoon and slice the caps.

  • In a large skillet heat oil and butter over medium-high heat.

  • Add mushrooms and cook and stir until tender.

  • Add garlic and cook one minute longer.

  • Stir in flour until blended.

  • Gradually add milk and cream.

  • Bring to a boil and cook and stir until thickened.

  • Stir in the chicken, salt and pepper to taste. Heat through.

  • Add pasta to mixture and toss to coat.

  • Stir in 2/3 cup of mozzarella cheese.

  • Transfer to a greased 11x7 baking dish, sprinkle with Parmesan and remaining mozzarella.

  • Bake uncovered at 350 degrees for 20-25 minutes or until cheese is melted.

(Adapted from Taste of Home 2012).

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