There’s something ridiculously comforting about baked pasta. Especially when it comes smothered in creamy sauce, dotted with golden mushrooms, and packed with crispy-topped cheese. This Chicken and Mushroom Pasta Bake is like a warm jumper for your soul — proper cozy, a little indulgent, and honestly, the kind of dish that brings the whole table together, no faff.
I first made this on a rainy Thursday when I had leftover chicken thighs and a bit too much Parmesan knocking about. I wasn’t in the mood to go fancy, just wanted something bubbling and golden by dinnertime — and this hit the spot. It’s kind of rustic, totally forgiving, and full of rich, earthy flavour from the mushrooms and wine. You’ll be scraping the dish for those crispy corners, I promise.
Why You’ll Love It
- Creamy, cheesy, and totally belly-hugging.
- Comes together with everyday ingredients (plus a splash of wine — chef’s treat).
- You can prep it ahead and just chuck it in the oven when ready.
- Uses affordable chicken thighs for maximum flavour.
- The crispy baked top is worth turning the oven on for.
- Leftovers? Even better the next day with a quick reheat.
Ingredients
- 20g dried porcini mushrooms
- Olive oil
- 4 higher-welfare chicken thighs, boned, skinned, chopped
- Sea salt and black pepper
- 2 garlic cloves, finely sliced
- 350g fresh mixed mushrooms, torn
- 200ml white wine
- 320g dried spaghetti
- 300ml single cream
- 150g Parmesan cheese, grated
- A sprig of fresh basil, leaves picked
How to Make It
Soak the porcini:
Pop the porcini in a bowl and cover with about 150ml of just-boiled water. Let them soak and soften for 10 minutes while you crack on.
Brown the chicken:
In a big pan, drizzle in some olive oil and get it hot. Season the chicken pieces and brown them gently — you want a bit of colour, not a full sear.
Mushrooms and magic:
Strain your porcini (keep that water!), then add them to the pan with garlic and the fresh mushrooms. Pour in the wine and porcini water, stir, and let it simmer gently. Chicken should cook through, wine should reduce a bit. Smells amazing already.
Get the pasta going:
While that’s bubbling away, boil your spaghetti in salted water till just shy of al dente. Drain well — don’t rinse!
Creamy goodness:
Stir the cream into the pan. Let it come to a gentle boil, then kill the heat. Season well. Add the pasta to the sauce and toss it through. Stir in most of the Parmesan and all the basil.
Bake to golden perfection:
Transfer everything into a baking dish. Sprinkle over the rest of the Parmesan and bake at 200ºC for about 20–25 minutes — you want a golden top and bubbling edges. Heaven.
Common Mistakes and How to Dodge Them
Why is my pasta dry?
You may’ve baked it too long or didn’t add enough cream. Make sure the sauce is loose before it goes in the oven — it thickens up a lot while baking.
Can I skip the porcini?
Technically yes, but they add a deep umami that’s hard to fake. If you must skip, double down on fresh mushrooms or throw in a splash of soy.
Why is the chicken rubbery?
Overcooking. Let it just cook through in the sauce and no more. It’ll finish off in the oven.
Should I use a different pasta?
Go for it. Rigatoni or penne hold sauce well too, but I like spaghetti for its slurp factor.
Storage and Reheating
- Fridge: Keeps well in the fridge for 2–3 days. Cover the dish or pop it into an airtight container.
- Freezer: Yep, it freezes nicely! Just portion it up. Reheat from frozen in a covered dish at 180°C until piping hot.
- Microwave: Works in a pinch, but you’ll lose a bit of that crisp top.
- Oven: Best method. Reheat at 180°C covered with foil for 15 minutes, then uncover to crisp it up for another 5.
Frequently Asked Questions
Can I use chicken breast instead?
Sure, but thighs stay juicier and have more flavour. If using breast, don’t overcook it.
Is the wine necessary?
It adds depth, but you can skip it and add a splash of extra porcini water or stock.
Can I make this ahead of time?
Absolutely. Assemble the whole thing, cover it, and keep it in the fridge for up to 24 hours before baking.
How do I make this gluten-free?
Swap the pasta for gluten-free spaghetti and you’re good to go. Just check your cream and cheese labels too.
Nutrition Facts (Per Serving)
- Calories: 630 kcal
- Fat: 31g
- Carbs: 50g
- Protein: 38g
- Sodium: 420mg
- Sugar: 3g
Jamie Oliver Chicken And Mushroom Pasta Bake
Description
Creamy chicken and mushroom pasta bake with a golden Parmesan top and a hint of basil — rich, rustic and proper comforting.
Ingredients
Instructions
- Soak porcini in boiling water. Brown chicken in oil.
- Add garlic, fresh mushrooms, porcini & wine. Simmer gently.
- Boil spaghetti, then drain.
- Stir cream into chicken mix. Season.
- Add pasta, most Parmesan & basil. Toss well.
- Transfer to baking dish, top with remaining cheese.
- Bake at 200°C for 20–25 mins till golden and bubbling.
Notes
- If the sauce seems thick before baking, add a splash of pasta water.
- Don’t skip the porcini soaking liquid — it’s flavour gold.
- You can assemble this the night before and bake the next day.
- Store leftovers in an airtight container and reheat in oven or microwave.