Ingredients for Baked Pasta With Mushroom Chicken Cream Sauce
- 3 cups cooked pasta
- 2 tablespoons cornstarch
- 2 cups + 2 tablespoons whole milk
- 1 cup chicken broth
- 1/4 cup dry sherry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken (diced)
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 1/4 cup pimiento (drained)
- 3/4 cup grated Parmesan cheese
- 1/2 cup plain breadcrumbs
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How to Make Baked Pasta With Mushroom Chicken Cream Sauce
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 2 tablespoons milk and 2 tablespoons cornstarch until smooth.
- In a medium saucepan over medium heat, combine 2 cups milk, 1 cup chicken broth, and 1/4 cup dry sherry.
- Bring to a gentle simmer, stirring occasionally.
- Slowly whisk in the cornstarch mixture. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency, stirring constantly to prevent burning.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste). Adjust seasoning if using low-sodium broth or homemade stock.
- Reduce heat to low and simmer for 3 minutes, stirring occasionally.
- In a large bowl, combine the sauce with 3 cups cooked pasta, 2 cups cooked chicken (diced), 1 cup frozen peas, 1 cup sliced mushrooms, and 1/4 cup pimentos (drained).
- Stir in 1/4 cup grated Parmesan cheese until well combined.
- Pour the pasta mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine 1/2 cup grated Parmesan cheese and 1/2 cup bread crumbs.
- Sprinkle the cheese and breadcrumb mixture evenly over the pasta.
- Bake for 30 minutes, or until bubbly and golden brown.
- Let stand for 5 minutes before serving. Garnish with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
21g
Carbs
13g
