Baked Pasta With Mushroom Chicken Cream Sauce

Name: Baked Pasta With Mushroom Chicken Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti); 1 tablespoon cornstarch; 1 1/2 cups whole milk, divided; 1/2 cup chicken broth; 2 tablespoons dry sherry (NOT cooking sherry); 1/2 teaspoon salt, to taste; 1/4 teaspoon black pepper, to taste; 2 cups cooked chicken, diced; 1 cup frozen green pea, thawed; 4 ounces canned sliced mushrooms, drained; 1/4 cup pimiento, drained (optional); 3/4 cup parmesan cheese, grated, divided; 1/4 cup plain breadcrumbs

Servings: persons

8 ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti)
1 tablespoon cornstarch
1 1/2 cups whole milk, divided
1/2 cup chicken broth
2 tablespoons dry sherry (NOT cooking sherry)
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 cups cooked chicken, diced
1 cup frozen green pea, thawed
4 ounces canned sliced mushrooms, drained
1/4 cup pimiento, drained (optional)
3/4 cup parmesan cheese, grated, divided
1/4 cup plain breadcrumbs

1
["Preheat oven to 350 degrees F.", "Whisk together 2 Tbsp of the milk with all of the cornstarch until dissolved.", "In a small saucepan over medium heat, combine remaining milk, chicken broth, and sherry; bring to just a light boil.", "Working quickly so as not to burn the milk, stir in cornstarch mixture and cook 1-2 minutes, or until sauce is simmering and thickened, stirring constantly.", "Add salt and pepper to taste; simmer on low 3 minutes longer, stirring.", "Pour sauce into a large bowl and add pasta, chicken, peas, mushrooms, and pimentos.", "Stir in 1/4 cup of the Parmesan cheese and stir to combine until all pasta is coated.", "Pour into a greased shallow baking dish.", "In a small bowl, combine remaining cheese and bread crumbs, sprinkle over the pasta to coat.", "Bake 30 minutes, uncovered, until bubbly and golden brown.", "Serve hot, with additional Parmesan on the side if desired.", "Note: Do not use the product labeled as""cooking sherry"" as it has added salt and will not taste the same; If you don't have any real sherry, you may substitute white wine or vermouth."]

638

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces medium sized shaped pasta, cooked & drained well, cooled (such as seashells, elbow macaroni, ziti), 1 tablespoon cornstarch, 1 1/2 cups whole milk, divided, 1/2 cup chicken broth, and more.

Yes, Baked Pasta With Mushroom Chicken Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!