Baked Cheesy Chicken and Mushroom Pasta
An irresistible layer of simultaneously melty and crunchy cheese tops this simple, comforting weeknight meal. Meaty mushrooms, juicy chicken and succulent strands of spaghetti make it a recipe fit for hearty appetites, and the efficiency of doing most of the active cooking on the stovetop drastically cuts the baking time. Budget-friendly chicken breasts — which are worth stocking up on when on sale and freezing — stay tender as the pasta bakes thanks to the assistance of some broth. The results are ready in just 30 minutes, but taste like a long-baked casserole.
Ingredients
- Salt and black pepper
- 1pound spaghetti
- 12ounces boneless, skinless chicken breasts (about 2 medium), sliced into 1/2-inch-thick strips
- 2tablespoons Worcestershire sauce
- 2tablespoons extra-virgin olive oil
- 4garlic cloves, finely chopped
- 3/4teaspoon Italian seasoning
- 1/2teaspoon crushed red pepper (optional)
- 1pound sliced white or baby bella mushrooms
- 3/4cup chicken broth
- 8ounces shredded mozzarella
Directions
Heat oven to 475 degrees with the rack in the center position. Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook according to package directions until just shy of al dente.
Meanwhile, place chicken strips in a medium bowl. Drizzle in Worcestershire sauce and a few grinds of black pepper and mix until coated; set aside.
When pasta is cooked, use tongs to transfer the spaghetti directly into a 9-by-13-inch oven-safe dish. (It’s OK if some of the pasta water is transferred into the dish.)
Discard pasta water in the pot and return the pot to the stove. Heat over medium until pot is dry and add olive oil. Add the garlic, Italian seasoning and crushed red pepper (if using) and cook until garlic is golden brown, about 30 seconds. Add the chicken in an even layer and cook, stirring occasionally, until just opaque, about 2 minutes. Add the mushrooms, broth, 3/4 teaspoon salt and a few grinds of black pepper. Cook until mushrooms have softened slightly, about 3 minutes. Remove from the heat.
Top the spaghetti with the chicken and mushroom mixture, along with all the broth. Cover evenly with shredded cheese. Bake until the cheese is golden-brown and the edges are slightly crispy, 10 to 15 minutes.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 16 gramsCalories: 539Saturated Fat: 7 gramsUnsaturated Fat: 8 gramsSodium: 672 milligramsSugar: 5 gramsFiber: 4 gramsCarbohydrate: 63 gramsProtein: 34 grams
Source: https://cooking.nytimes.com/recipes/1025169-baked-cheesy-chicken-and-mushroom-pasta