Chicken and Mushroom Pasta Bake

Chicken and Mushroom Pasta Bake


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.5 based on 2 ratings.


  • 1 Dry Penne Pasta (250 Grams)
  • 30 g Butter
  • 1/2 Kg Chicken Thighs thinly sliced
  • 1 Baby Swiss Brown Mushrooms (200 Grams) cut into quarters
  • 1  small Handful Of Parsley finely chopped
  • 50 g Dry Breadcrumbs
  • 2 Pouches Mushroom Sauce By Manu (150 Grams)
  • 1 cup Tasty Cheese (200 Grams) grated
  • 1 Olive Oil (80ml)

Nutrition Information

Qty per
194g serve
Qty per
Energy 341cal 175cal
Protein 15.6g 8.1g
Fat (total) 22g 11g
 - saturated 10.3g 5.3g
Carbohydrate 21g 11g
 - sugars 2.42g 1.24g
Dietary Fibre 2.78g 1.43g
Sodium 347mg 179mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Chicken and Mushroom Pasta Bake is packed with flavour and just has about everything you want in a meal!

Chicken and Mushroom Pasta Bake | Stay at Home Mum

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  1. Cook pasta in salted boiling water for 7-8 minutes or until al dente. Drain well and set to one side.

  2. Preheat oven to 200°C with the grill on.

  3. Heat a wok or frying pan over a high heat. Pour in half the oil and when hot, add the chicken thighs. Cook for 2-3 minutes or until the chicken is taking on a little bit of colour and not quite cooked through. Transfer to a bowl and return the pan to the heat.

  4. Add remaining olive oil and when hot, add the mushrooms. Cook for 4-5 minutes, add butter half way through, and stir occasionally, until the butter is melted and mushrooms are golden.

  5. Return the chicken to the pan, turn off the heat, add the sauce and gently mix. Stir in parsley, add pasta and mix to combine.

  6. Pour into a 6 cup capacity oven dish, sprinkle over bread crumbs and scatter over cheese. Bake for 10-12 minutes or until bubbling and the cheese is melted and golden. Spoon into serving bowls. Bon appetite!

About Author

Manu Feildel

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