Try this Cheesy Chicken Pasta Bake recipe, or contribute your own.
- 1 onion, chopped
- salt and pepper to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp oregano
- 1/2 cup chicken broth
- 1 tsp basil
- 5 cloves garlic minced
- 1 lb of bow tie pasta or any kind of pasta you have in your pantry
- 3 chicken breasts boneless skinless, chopped in small 1 inch pieces
- 2 cups chopped white mushrooms (about 6 or 7 big ones)
- 1/2 cup red wine
- 1 large can whole tomatoes (28 oz) i chopped mine up, or you can use crushed tomatoes
- 2 cups mozzarella cheese shredded
- Carbohydrate 9.40895425037303 g
- Cholesterol 155.808375045262 mg
- Fat 32.8610598734128 g
- Fiber 0.124344439852569 g
- Protein 45.8949666822113 g
- Saturated Fat 14.7596852992388 g
- Serving Size 1 1 to 8 (343g)
- Sodium 604.428929228055 mg
- Sugar 9.28460981052046 g
- Trans Fat 2.35531533398816 g
- Calories 553 calories
Step-by-step
- Boil pasta to package instructions.
- Preheat oven to 375 F degrees.
- In a large skillet, heat olive oil and add chicken pieces.
- Season chicken with salt and pepper, and ½ of the oregano and basil.
- Fry the chicken until no longer pink, and slightly golden.
- Remove from skillet and set aside.
- Add butter to skillet and add mushrooms and onions.
- Saute until onion is translucent and beginning to brown.
- Add garlic and saute for another minute.
- Pour wine and chicken broth to skillet and stir, scraping all the brown bits.
- Season with salt, pepper, oregano and basil.
- Add crushed tomatoes and now you can add the chicken back to the skillet.
- Simmer for 5 minutes.
- Place the pasta in a large baking dish and pour chicken tomato sauce over the pasta and toss.
- Add a cup of the Mozzarella cheese and toss it around.
- Top with remaining Mozzarella cheese.
- Place baking dish in the oven and bake for about 10 to 15 minutes, just until the cheese melts and begins to get a bit golden.
- Serve warm.
Unlike a stovetop mac and cheese that relies on a separate bechamel sauce, this baked pasta draws its richness directly from a single skillet and a 375 F oven. Standard kitchen equipment is all that is required here: a heavy-bottomed skillet for searing proteins and a large baking dish for the final melt. Searing the chicken in olive oil first creates browned bits on the pan surface, which are subsequently deglazed with red wine and chicken broth to extract maximum umami without purchasing expensive specialty ingredients. Mushrooms and onions soften in butter during the secondary pan phase, building a deeply savory base that marries tomato acidity with dairy fats. Tossing half of the shredded mozzarella directly into the hot pasta mixture ensures internal binding, while the remaining cheese forms a golden crust under the heat within a strict 10 to 15 minute baking window. Leftovers store safely in an airtight container in the refrigerator for up to three days.
