Chicken and Mushroom Creamy Pasta Bake
Ingredients
- 500 g chicken thigh fillets
- 300 g conchiglie pasta
- 200 g chestnut mushrooms
- 200 ml crème fraîche
- 200 ml chicken stock
- 2 garlic cloves
- 120 g mature cheddar
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 762 kcal
- Protein
- 44 g
- Carbohydrate
- 56.9 g
- of which sugars
- 4.5 g
- Fat
- 39.1 g
- of which saturates
- 19.2 g
- Fibre
- 2.7 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the conchiglie for 2 minutes less than packet instructions, then drain.
- 2
Dice the chicken thighs. Heat the oil in a large frying pan and fry the chicken over a medium-high heat for 6–8 minutes until golden.
- 3
Slice the mushrooms and add to the pan with the crushed garlic. Cook for 3 minutes until the mushrooms are tender.
- 4
Stir in the crème fraîche and chicken stock and simmer for 3 minutes. Season lightly.
- 5
Fold in the drained pasta, tip into an ovenproof dish, scatter over the cheddar and bake for 20 minutes until golden and bubbling.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.