This easy and creamy Chicken and Mushroom Pasta Bake by Jamie Oliver is the perfect hearty meal for any night. With tender chicken, earthy mushrooms, and a rich sauce, this simple dish is both comforting and filling. You can swap in any mushrooms you have on hand for a tasty variation!
Ingredients Needed
- 20g (approx. ¾ oz) dried porcini mushrooms
- Olive oil
- 4 higher-welfare chicken thighs, boned, skinned, and cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 2 cloves of garlic, peeled and finely sliced
- 350g (approx. 12 oz) mixed fresh mushrooms, cleaned and torn
- 200ml (approx. ¾ cup) white wine
- 320g (approx. 11 oz) dried spaghetti
- 300ml (approx. 1¼ cups) single cream
- 150g (approx. 1½ cups) Parmesan cheese, grated
- A sprig of fresh basil, leaves picked
How To Make Chicken And Mushroom Pasta Bake
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Soak the porcini mushrooms in a bowl with just enough boiling water to cover them (approx. 150ml/5½fl oz) and set aside for a few minutes.
- Brown the chicken: Heat a large saucepan over medium heat and add a splash of olive oil. Season the chicken pieces with salt and pepper, then brown gently in the oil.
- Add the mushrooms and wine: Strain the soaked porcini mushrooms, reserving the soaking water, and add them to the pan along with the garlic and fresh mushrooms. Pour in the white wine and reserved porcini soaking water, then simmer gently until the chicken is cooked through and the wine has reduced slightly.
- Cook the spaghetti: While the chicken cooks, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, then drain well.
- Make the creamy sauce: Add the cream to the pan with the chicken and mushrooms, bring to a boil, then turn off the heat. Season the sauce with salt and pepper.
- Combine pasta and sauce: Add the drained spaghetti to the pan and toss everything together well. Stir in three-quarters of the Parmesan cheese and all of the basil leaves.
- Bake: Transfer the pasta mixture to an ovenproof baking dish, then sprinkle with the remaining Parmesan cheese. Bake in the oven until the top is golden brown, bubbling, and crispy.
- Serve: Divide the pasta bake between plates, drizzle with extra virgin olive oil, and sprinkle with the remaining Parmesan before serving.
Recipe Tips
- Use a mix of mushrooms: For extra flavor, combine different types of fresh mushrooms (like chestnut or button) with the porcini mushrooms. This adds depth to the dish.
- Don’t overcook the chicken: Brown the chicken gently on medium heat to keep it juicy. Overcooking can make it dry and tough.
- Reserve the porcini soaking water: The water used to soak the dried porcini mushrooms adds rich umami flavor. Be sure to add it to the sauce!
- Salt your pasta water: Always add plenty of salt to the boiling water when cooking the spaghetti. This helps season the pasta and makes it taste better.
- Top with extra Parmesan: For a crispy, golden top, sprinkle a little extra Parmesan on before baking. It gives the pasta bake a wonderful texture and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pasta bake cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Once cooled, place the pasta bake in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Preheat your oven to 180ºC/350ºF. Cover the pasta bake with foil and heat for about 20-25 minutes, or until it’s hot throughout. For a crispy top, remove the foil for the last 5 minutes.
Nutrition Facts
Serving Size: 1 serving (approximately 275g)
- Calories: 499
- Total Fat: 21.9g
- Saturated Fat: 11.9g
- Total Carbohydrate: 43.5g
- Dietary Fiber: 2.8g
- Sugars: 4.4g
- Protein: 27.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Lemon Pasta
- Jamie Oliver Mediterranean-Style Herring Pasta
- Jamie Oliver Simple Summer Pasta
- Jamie Oliver Pasta Vongole
Jamie Oliver Chicken And Mushroom Pasta Bake
Description
This easy and creamy Chicken and Mushroom Pasta Bake by Jamie Oliver is the perfect hearty meal for any night. With tender chicken, earthy mushrooms, and a rich sauce, this simple dish is both comforting and filling. You can swap in any mushrooms you have on hand for a tasty variation!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200ºC/400ºF/gas 6.
- Soak the porcini mushrooms in a bowl with just enough boiling water to cover them (approx. 150ml/5½fl oz) and set aside for a few minutes.
- Brown the chicken: Heat a large saucepan over medium heat and add a splash of olive oil. Season the chicken pieces with salt and pepper, then brown gently in the oil.
- Add the mushrooms and wine: Strain the soaked porcini mushrooms, reserving the soaking water, and add them to the pan along with the garlic and fresh mushrooms. Pour in the white wine and reserved porcini soaking water, then simmer gently until the chicken is cooked through and the wine has reduced slightly.
- Cook the spaghetti: While the chicken cooks, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, then drain well.
- Make the creamy sauce: Add the cream to the pan with the chicken and mushrooms, bring to a boil, then turn off the heat. Season the sauce with salt and pepper.
- Combine pasta and sauce: Add the drained spaghetti to the pan and toss everything together well. Stir in three-quarters of the Parmesan cheese and all of the basil leaves.
- Bake: Transfer the pasta mixture to an ovenproof baking dish, then sprinkle with the remaining Parmesan cheese. Bake in the oven until the top is golden brown, bubbling, and crispy.
- Serve: Divide the pasta bake between plates, drizzle with extra virgin olive oil, and sprinkle with the remaining Parmesan before serving.
Notes
- Use a mix of mushrooms: For extra flavor, combine different types of fresh mushrooms (like chestnut or button) with the porcini mushrooms. This adds depth to the dish.
- Don’t overcook the chicken: Brown the chicken gently on medium heat to keep it juicy. Overcooking can make it dry and tough.
- Reserve the porcini soaking water: The water used to soak the dried porcini mushrooms adds rich umami flavor. Be sure to add it to the sauce!
- Salt your pasta water: Always add plenty of salt to the boiling water when cooking the spaghetti. This helps season the pasta and makes it taste better.
Jamie Oliver Chicken And Mushroom Pasta Bake