Creamy Baked Penne and Chicken with Mushrooms Oamc
Indulge in the ultimate comfort food with this Creamy Baked Penne and Chicken with Mushrooms OAMC recipe—an irresistible medley of tender penne pasta, savory chicken, and earthy mushrooms, all enveloped in a luscious homemade cheese sauce. Perfectly seasoned with garlic, Parmesan, and Italian herbs, this dish is crowned with gooey mozzarella and baked to golden perfection. Ideal for busy weeknights or meal prepping, this "once-a-month cooking" gem is freezer-friendly and satisfying for the whole family. Garnished with fresh parsley and served warm, it’s a crowd-pleaser that combines rich flavors with simple, approachable cooking techniques.
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Recipe Information
Ingredients
- 450 grams penne pasta
- 500 grams chicken breasts, cooked and cubed
- 250 grams button mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 0.5 cups heavy cream
- 1 cup chicken broth
- 2 garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook until tender and lightly browned, about 5-7 minutes. Remove mushrooms from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1-2 minutes to make a roux.
Gradually whisk in the milk, heavy cream, and chicken broth, stirring constantly to avoid lumps. Cook the sauce until it thickens, about 5-7 minutes.
Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Mix until the cheese is melted and the sauce is smooth. Remove the skillet from heat.
In a large mixing bowl, combine the cooked penne pasta, cooked chicken, sautéed mushrooms, and the creamy cheese sauce. Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish. Top with the shredded mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 408.5 g | 149% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 45.4 g | ||
| Protein | 329.5 g | 659% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3510 mg | 270% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4553 mg | 97% | |
*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.
