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- 2 cups rotini pasta - 2 tablespoons olive oil - 1 pound chicken breast, diced - 1 cup mushrooms, sliced - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup whole milk - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley for garnish You will need 2 cups of rotini pasta. This pasta shape holds sauce well. Use 2 tablespoons of olive oil to cook the chicken and mushrooms. The chicken should be one pound, diced into small pieces. For mushrooms, one cup of sliced mushrooms will add great flavor. Use 3 cloves of minced garlic to enhance the dish. For creaminess, use 1 cup each of heavy cream and whole milk. You’ll want 1 cup of grated Parmesan cheese for richness and 1 cup of shredded mozzarella cheese for a gooey texture. Add 1 teaspoon of Italian seasoning for that classic flavor. Finally, season with salt and pepper to taste. Fresh parsley will make a nice garnish. You will need a large pot for boiling the pasta. A large skillet is key for cooking the chicken and mushrooms. Use a large mixing bowl to combine everything. A greased baking dish will hold the final mixture. Don’t forget a spatula for mixing and a measuring cup for accurate ingredients. To make Chicken and Mushroom Alfredo Bake, gather all your ingredients first. This will save you time. You will need rotini pasta, chicken, mushrooms, garlic, cream, milk, cheeses, and spices. Preheat your oven to 350°F (175°C) before you start cooking. 1. Cook the Pasta: Boil water in a large pot. Add rotini pasta and cook until it's al dente. This takes about 8-10 minutes. Drain the pasta and set it aside. 2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 7-8 minutes. Ensure the chicken turns golden brown. Once done, take it out and set it aside. 3. Sauté the Mushrooms: In the same skillet, add sliced mushrooms. Cook them for about 5 minutes until they soften. Then, add minced garlic and cook for another minute. The smell will be amazing! 4. Make the Sauce: Put the chicken back into the skillet. Pour in heavy cream and whole milk. Add grated Parmesan cheese, Italian seasoning, salt, and pepper. Let it simmer for 3-4 minutes. This will make a creamy sauce. 5. Combine Everything: In a large bowl, mix the cooked pasta with the creamy chicken and mushroom sauce. Stir well so every piece of pasta is coated. 6. Transfer to Baking Dish: Grease your baking dish and pour the mixture into it. Top it with shredded mozzarella cheese. 7. Bake: Place the dish in the oven and bake for 25-30 minutes. You will know it’s ready when the cheese is bubbly and golden brown. 8. Serve: Take it out of the oven and let it cool for a few minutes. Garnish with fresh parsley for a pop of color. - Prep Ahead: You can cook the chicken and pasta earlier in the day. This saves time when you are ready to bake. - Taste as You Go: Always taste your sauce. Adjust the salt and pepper to your liking. - Cheese Choices: Feel free to mix different cheeses for a unique flavor. - Presentation: Serve your Alfredo bake in the dish. Add some extra parsley and Parmesan cheese on top for a nice touch. Make sure to check out the Full Recipe for more details! To make your Alfredo bake stand out, focus on the sauce. Use fresh ingredients for the best flavor. I love to add a pinch of nutmeg for warmth. This small touch makes the sauce richer. Always taste your sauce before adding it to the pasta. Adjust salt and pepper to your liking. Let the dish rest after baking. This helps the flavors meld together. Cook your chicken in a hot skillet. This gives it a nice brown color and keeps it juicy. Don't overcrowd the pan; cook in batches if needed. For the mushrooms, sauté them until they are golden. This enhances their flavor. Adding garlic at the end keeps it fragrant and fresh. Make sure to stir gently to avoid breaking the mushrooms. Serve the Alfredo bake in the dish you cooked it in. This keeps it warm and inviting. Garnish with fresh parsley for a pop of color. I like to sprinkle extra Parmesan on top for a cheesy finish. Pair it with a simple side salad or garlic bread. A light white wine complements the dish well. If you want the full experience, check out the Full Recipe for more details. {{image_2}} You can change a few ingredients to suit your taste. Try using different pasta shapes like penne or fusilli. Swap chicken for turkey or shrimp for a fun twist. You can also add spinach or bell peppers for extra color and flavor. Using garlic powder instead of fresh garlic is another option. To make a vegetarian version, simply omit the chicken. Replace it with more mushrooms or add zucchini and broccoli. Use vegetable broth instead of chicken broth for more flavor. For a creamy base, stick with the heavy cream and add more cheese to keep it rich. If you run out of something, don’t worry! You can use plain yogurt instead of heavy cream for a lighter meal. Almond milk or oat milk works well if you need a dairy-free option. If you lack Parmesan, use Pecorino Romano or nutritional yeast for a cheese-like flavor. These swaps can still make your Chicken and Mushroom Alfredo Bake delicious. Check the Full Recipe for more details! To keep your Chicken and Mushroom Alfredo Bake fresh, first let it cool. Transfer any leftovers to an airtight container. Store them in the fridge for up to three days. Make sure to label the container with the date. This way, you always know how long it has been stored. If you want to keep it longer, consider freezing. When you’re ready to enjoy your leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the Alfredo bake in a baking dish. Cover it with foil to keep it moist. Bake for about 20 minutes until heated through. You can also microwave it in a bowl, heating it in 30-second bursts. Stir in between to ensure even heating. For long-term storage, freezing is a great option. Cut the Alfredo bake into portions. Wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to use, thaw it overnight in the fridge before reheating. This method keeps the flavors fresh and delicious. For the full recipe, check out the initial section. To make Chicken and Mushroom Alfredo Bake from scratch, you start by cooking pasta. I recommend rotini for its great texture. Next, sauté diced chicken in olive oil until it’s golden and cooked through. After that, add sliced mushrooms and minced garlic to the same skillet. Cook them until the mushrooms are soft. Now, stir in heavy cream, whole milk, and Parmesan cheese. Season with Italian seasoning, salt, and pepper. Let it simmer until the sauce thickens. Then, mix the cooked pasta with the creamy chicken and mushroom sauce. Transfer everything to a greased baking dish. Top it with mozzarella cheese. Finally, bake it in a preheated oven until the cheese is bubbly and golden. Let it cool a bit before serving. You can find the full recipe above for all the details! Yes, you can use different types of pasta! While rotini works well, feel free to try penne or fusilli. They both hold the sauce nicely. If you prefer a lighter option, whole wheat or gluten-free pasta is also a great choice. Just remember to adjust the cooking time based on the pasta you choose. If you want to replace heavy cream, you have a few options. You can use half-and-half for a lighter texture. Another choice is to mix milk with a bit of flour or cornstarch. This will help thicken your sauce. You can also use coconut milk for a dairy-free version. It adds a nice flavor too. Just choose what fits your taste or dietary needs! In this post, we covered the key ingredients for your Chicken and Mushroom Alfredo Bake. I detailed the cooking steps and shared tips to improve your dish. You learned about ingredient variations and storage methods to keep leftovers fresh. Enjoy making this dish your own and impress your friends or family. With the right tools and a few tricks, you can create a tasty meal any day. Happy cooking!

Chicken and Mushroom Alfredo Bake

A creamy and delicious baked pasta dish featuring chicken, mushrooms, and a rich Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 cups rotini pasta
  • 2 tablespoons olive oil
  • 1 pound chicken breast, diced
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, cook the rotini pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through (about 7-8 minutes). Remove the chicken from the skillet and set aside.
  • In the same skillet, add sliced mushrooms and cook until they are soft, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  • Return the chicken to the skillet. Stir in heavy cream, whole milk, Parmesan cheese, Italian seasoning, salt, and pepper. Let it simmer for 3-4 minutes until the sauce thickens slightly.
  • In a large mixing bowl, combine the cooked pasta and the creamy chicken and mushroom mixture. Mix until the pasta is well coated.
  • Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly on top.
  • Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden.
  • Remove from oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve the Alfredo bake directly from the baking dish, garnished with additional parsley and a sprinkle of extra Parmesan.
Keyword Alfredo, bake, chicken, mushroom, pasta