Baked Cheesy Chicken and Mushroom Pasta

By Vivian Chan-Tam

Published March 27, 2024

Baked Cheesy Chicken and Mushroom Pasta
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(738)
Comments
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An irresistible layer of simultaneously melty and crunchy cheese tops this simple, comforting weeknight meal. Meaty mushrooms, juicy chicken and succulent strands of spaghetti make it a recipe fit for hearty appetites, and the efficiency of doing most of the active cooking on the stovetop drastically cuts the baking time. Budget-friendly chicken breasts — which are worth stocking up on when on sale and freezing — stay tender as the pasta bakes thanks to the assistance of some broth. The results are ready in just 30 minutes, but taste like a long-baked casserole. 

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Ingredients

Yield:6 servings
  • Salt and black pepper
  • 1pound spaghetti
  • 12ounces boneless, skinless chicken breasts (about 2 medium), sliced into ½-inch-thick strips
  • 2tablespoons Worcestershire sauce
  • 2tablespoons extra-virgin olive oil
  • 4garlic cloves, finely chopped
  • ¾teaspoon Italian seasoning 
  • ½teaspoon crushed red pepper (optional)
  • 1pound sliced white or baby bella mushrooms
  • ¾cup chicken broth
  • 8ounces shredded mozzarella
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

539 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 34 grams protein; 672 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 475 degrees with the rack in the center position. Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook according to package directions until just shy of al dente.

  2. Step 2

    Meanwhile, place chicken strips in a medium bowl. Drizzle in Worcestershire sauce and a few grinds of black pepper and mix until coated; set aside.

  3. Step 3

    When pasta is cooked, use tongs to transfer the spaghetti directly into a 9-by-13-inch oven-safe dish. (It’s OK if some of the pasta water is transferred into the dish.)

  4. Step 4

    Discard pasta water in the pot and return the pot to the stove. Heat over medium until pot is dry and add olive oil. Add the garlic, Italian seasoning and crushed red pepper (if using) and cook until garlic is golden brown, about 30 seconds. Add the chicken in an even layer and cook, stirring occasionally, until just opaque, about 2 minutes. Add the mushrooms, broth, ¾ teaspoon salt and a few grinds of black pepper. Cook until mushrooms have softened slightly, about 3 minutes. Remove from the heat.

  5. Step 5

    Top the spaghetti with the chicken and mushroom mixture, along with all the broth. Cover evenly with shredded cheese. Bake until the cheese is golden-brown and the edges are slightly crispy, 10 to 15 minutes.

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Ratings

4 out of 5
738 user ratings
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Comments

Jefferson's Dad

Because when you "Bake until the cheese is golden-brown and the edges are slightly crispy" it will have that wonderful baked cheese flavor and crispy edges similar to baked macaroni and cheese! Yummm!!!

Dana

Made with asapragus and mushrooms. used cavateppi pasta. skipped chicken. added veggie broth and a splash of heavy cream. Used gruyer/swiss cheese mix

Licinia

BE aware. The pasta will burn/ turn crunchy in oven if not totally blanketed with other foods…

Lizi

I didn’t read the other reviews until after I started cooking this on a weeknight. Added four tablespoons butter and the juice of half a lemon to the pasta, and four tablespoons butter and a half cup of cream to the mushroom chicken mixture. Smothered every piece of pasta in mozzarella. Husband was very enthusiastic. It’s like a grown up version of the chicken spaghetti dishes that I grew up with in the Midwest

ebs1996

I made this almost exactly as written but substituted soy sauce & brown sugar for W.C. since I didn’t have it. The best part about it is definitely the mozzarella. I used 11oz not 8. I didn’t find the pasta to be too dry (my chicken came out really dry, I probably cooked too long in the pan) but agree that it’s missing something. It kind of just tasted like pasta with red pepper, olive oil, mushrooms, and a tiny, barely enough amount of super tasty cheese. Oh and yeah, it took me 90 min start to finish AND I cut all the mushrooms and chicken while the pasta water came to a boil.

Joan

Yes, this recipe needed help – more veggies. I added a can of quartered artichoke hearts and broccoli florets, sautéed with a bag of frozen sliced mixed mushrooms, seasoned with extra garlic and Italian seasoning. I like to use up what I have on hand. Cooked the chicken separately with garlic, Italian seasoning, Worcestershire, and a little broth. I used low-carb Carbe-Diem elbow pasta. Topped it all with the cheese and then some. Used cooking spray in the pan beforehand for easy clean-up.

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