Chicken & Mushroom Pasta Bake

A deliciously creamy comforting pasta dish that is full of flavour, perfect for a midweek meal.
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
  • 25 g dried porcini mushrooms
  • 1 tbsp olive oil
  • 6 chicken thighs (boned, skinned & cut into bite sized pieces)
  • sea salt & pepper (freshly ground)
  • 2 garlic cloves (peeled & finely chopped)
  • 350 g chestnut mushrooms (chopped)
  • 200 ml white wine
  • 500 ml double cream
  • 500 g penne
  • 200 g Parmesan cheese (grated)
  • 10 basil leaves (torn)
  1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  2. Place the porcini mushrooms in a bowl of boiling water that just covers the mushrooms. Soak for a few minutes and set aside.
  3. In a large frying pan heat the olive oil, season the chicken and gently brown in the pan.
  4. Now add the porcini mushrooms including the water, garlic and fresh mushrooms. Add the wine and simmer gently until the wine has reduced slightly.
  5. Meanwhile cook the pasta as per packet instructions and drain well. Add the cream to the chicken and bring to the boil the remove from the heat.
  6. Add the drained pasta, basil and add ¾ of the Parmesan cheese, stir through. Season to taste.
  7. Transfer to a baking dish and sprinkle with ½ the remaining cheese. Place in the oven and bake until golden & crisp. To serve divide between warmed serving plates and sprinkle with the remaining Parmesan, enjoy!