CREAMY, CHEESE, CHICKEN AND MUSHROOM PASTA BAKE | Easy & Delicious Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable alternative to parmesan.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

Cook pasta on the hob for about 7-8 minutes until just under al dente.

Drain the pasta and rinse with cold water to stop the cooking process.

In a pan, heat 2 tablespoons of olive oil and sauté onions and garlic on low heat to avoid burning.

Add salt, pepper, and herbs to taste.

Increase heat and add chicken to cook through.

Remove chicken and add more olive oil to the pan.

Add courgettes and mushrooms to the pan and cook until slightly tender.

Crumble a vegetable stock cube over the courgettes and mushrooms for flavor.

Return the chicken to the pan and cook for another 4-5 minutes.

Add canned sweet corn to the mixture, as it is already cooked.

Prepare a vegetable sauce (white sauce) and mix in cheese.

Check seasoning of the mixture and adjust with salt if necessary.

Cool down the chicken and vegetable mixture before assembly.

Mix the cooled pasta with the chicken and vegetable mixture.

Transfer the pasta mixture into a baking dish.

Cover the dish with cling wrap and refrigerate until ready to bake.

When ready to bake, bring the dish to room temperature for about 20 minutes.

Bake in the oven at 170-180 degrees Celsius for about 30 minutes until piping hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens