Baked Rotini with Chicken and Mushrooms
Indulge in the comforting flavors of Baked Rotini with Chicken and Mushrooms, a hearty casserole that's perfect for weeknight dinners or special gatherings. This recipe combines tender rotini pasta, juicy bite-sized chicken, and earthy cremini mushrooms, all enveloped in a rich, creamy sauce infused with garlic, Parmesan, and Italian seasoning. Topped with melty mozzarella and baked to golden perfection, this dish offers irresistible cheesy goodness in every bite. Quick to prepare and crowd-pleasing, it’s a satisfying blend of savory ingredients that will have everyone coming back for seconds. Ideal for feeding a family, this creamy baked pasta is best served with a side of garlic bread and a crisp green salad for a complete and cozy meal.
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Recipe Information
Ingredients
- 12 ounces Rotini pasta
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 8 ounces Cremini mushrooms
- 3 units Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 cup Heavy cream
- 1 cup Chicken broth
- 0.75 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a large 9x13-inch baking dish with cooking spray or a light coating of olive oil.
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces. Season with half of the salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they're no longer pink in the center, about 6-8 minutes. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until they are browned and tender.
Add the minced garlic to the skillet with the mushrooms and cook for 1 minute, stirring constantly, until fragrant. Stir in the Italian seasoning and red pepper flakes (if using).
Pour in the chicken broth and heavy cream. Stir to combine, then bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and mix in 1/2 cup of grated Parmesan cheese. Stir until melted and the sauce is creamy.
In the prepared baking dish, combine the cooked rotini pasta, chicken pieces, and mushroom sauce. Mix well to ensure everything is evenly coated.
Sprinkle the shredded mozzarella cheese over the top, followed by the remaining 1/4 cup of grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, with golden spots on top.
Remove from the oven and allow the dish to cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
3940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 5424 mg | 236% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.6 g | ||
| Protein | 253.9 g | 508% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2147 mg | 165% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3435 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
