Creamy Chicken & Mushroom Pasta

Ingredients

Main Ingredients

• 200–300g Oyster Mushrooms (or mushrooms of choice), chopped

• 2 tsp salt

• 350g penne or spiral pasta

• 2 cups spinach

• 2 tsp chopped parsley (optional, for serving)

• 500g chicken thighs, chopped into 1cm cubes

• 150–200g streaky bacon, chopped into 1cm pieces

Cheese Sauce

• 30g butter

• 2 garlic cloves, minced

• ⅓ cup plain flour

• 2 cups full-fat milk (warm)

• 1 cup cream

• 1½ cups chicken stock

• ½ tsp onion powder

• ½ tsp garlic powder

• 1 tsp salt

• 1 cup parmesan cheese

• 2½ cups mozzarella cheese

Method

1. Preheat oven
Set oven to 180°C (350°F).

2. Make the cheese sauce
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 20 seconds.
Stir in flour and cook for 1 minute, until thick and smooth.
Switch to a whisk and gradually add warm milk, whisking to avoid lumps.
Add cream and chicken stock, whisking until smooth.
Simmer for 4–5 minutes, stirring regularly. Add onion powder, garlic powder, salt, and pepper to taste.
Stir in ⅔ of the parmesan and mozzarella. Once melted and thickened, remove from heat and set aside.

3. Cook the pasta
Bring 3L of water to a boil. Add a pinch of salt. Cook pasta according to packet instructions. Drain and set aside.

4. Cook the fillings
In a large pan, fry chopped bacon and mushrooms until starting to brown.
Add chicken and cook until fully cooked through and golden.

5. Assemble the bake
In a large baking dish, combine the cooked pasta, spinach, bacon, mushrooms, and chicken.
Pour over the cheese sauce and mix well to coat everything evenly.
Top with the remaining parmesan and mozzarella.

6. Bake
Place in the oven and bake for 30–45 minutes, or until the top is golden and bubbling.
Let sit for 10 minutes before serving.

7. Serve
Garnish with chopped parsley, if using, and enjoy!