Ingredients:
For the Pasta:
300g rigatoni (or your preferred pasta)
2 tablespoons olive oil
2 chicken breasts, cut into bite-sized pieces
200g mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
For the Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (warm)
1 cup grated mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
Salt and pepper to taste
For Garnish:
Fresh chives, chopped
Instructions:
1. Prepare the Pasta:
Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
2. Cook the Chicken and Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, oregano, and basil. Cook until golden and fully cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add the mushrooms and onions. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Prepare the Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the warm milk, ensuring there are no lumps. Cook until the sauce thickens, about 3–5 minutes.
Stir in the mozzarella and Parmesan cheeses until melted and smooth. Season with salt and pepper.
4. Assemble the Dish:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta, chicken, mushroom mixture, cherry tomatoes, and cheese sauce. Mix well.
Transfer the mixture to a greased baking dish. Top with extra mozzarella cheese.
5. Bake:
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
6. Serve:
Garnish with chopped chives and serve warm.
Enjoy this creamy, cheesy, and flavorful baked chicken and mushroom pasta!
#BakedPasta #ChickenMushroom
