Creamy Chicken Mushroom Pasta Bake

If you want to impress everyone on the dining table, serve this creamy chicken mushroom pasta bake by Rachel cooks with love ❤. It’s loaded with fantastic flavors from different seasonings, onions, bell peppers, mushrooms, and cheese. This is a satisfying, filling, and delicious meal you can have any time of the week. Watch the video below for full instructions.

Ingredients:

• 1 1/2 lbs of skinless and boneless chicken breasts (bite-sized pieces)
• 1 lb Cavatappi pasta (or your pasta of choice)
• 1 cup of diced red bell pepper
• 1/2 cup chopped green onions
• 1 to 1 1/2 teaspoons of red pepper flakes (optional)
• seasoned salt (as needed for the chicken)
• lemon pepper (as needed for the chicken)
• 2 cups of freshly grated white sharp cheddar cheese
• 1 cup of freshly grated mozzarella cheese
• chopped fresh parsley (for garnish)
• salt as needed

Creamy mushroom sauce:

• 8 oz of sliced baby bella mushrooms
• 4 cups of whole milk
• 2 cups of chicken broth (or as needed)
• 6 tablespoons of all-purpose flour
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of ground nutmeg
• 3 large garlic cloves (finely minced)
• 4 tablespoons of regular salted butter
• 1 and 1/2 tablespoons of salted butter for mushrooms
• salt and pepper for taste

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Instructions:

Step 1:

Place the bite-sized chicken pieces in a big bowl and season with seasoned salt and lemon pepper. Mix until well-coated.

Step 2:

Place a skillet over medium-high heat and add 1 1/2 tablespoons of olive oil.

Step 3:

Place the chicken on the skillet but make sure to not overlap them so it doesn’t get steamy. If needed, cook it in batches.  Cook until nice and golden, then flip. Continue moving it around until cooked through. Turn off the heat, and set it aside covered.

Step 4:

In a different pan, add 1 1/2 tablespoons of butter then add the sliced baby bella mushrooms. Add some salt to draw out all the water from the mushrooms. After 2 minutes, flip them around. Move it around for 6 minutes until there is no more liquid. Remove from the skillet.

Step 5:

Boil water in a pot then sprinkle some salt in it. Cook the pasta based on package instructions. Once cooked, drain the pasta and wash it with cold water.

Step 6:

Make the sauce. In the same skillet, add 4 tablespoons of regular salted butter, and finely minced garlic cloves. Mix and cook for a minute. Add the flour and whisk it all around until cooked through.

Step 7:

Gradually add the milk while whisking. Keep mixing to remove the lumps. Add garlic powder, onion powder, and ground nutmeg. Mix, then let it come to a simmer.

Step 8:

Continue whisking the sauce until it gets a little bit thicker. Season with salt and pepper. Taste and adjust seasonings if needed.

Step 9:

Add the mushrooms, mix, and turn off the heat.

Step 10:

Put the pasta in a big bowl, then add the chicken, red bell pepper, green onions, green bell pepper, red pepper flakes, sharp cheddar cheese, mozzarella cheese, and sauce. Mix until well combined. Pour chicken broth and mix again.

Step 11:

Spray the baking dish with cooking spray and transfer the casserole. Spread it out evenly and top it with cheese and chopped parsley.

Step 12:

Place in the oven at  350 degrees F at the center rack for about 35 to 40 minutes.

Creamy Chicken Mushroom Pasta Bake