Baked Pasta With Mushroom Chicken Cream Sauce Recipe

Ingredients for Baked Pasta With Mushroom Chicken Cream Sauce

• 3 cups cooked pasta
• 2 tablespoons cornstarch
• Whole Milk
• 1 cup chicken broth
• Dry Sherry
• 1 teaspoon salt (adjust to taste)
• Black Pepper
• Cooked Chicken
• Frozen Green Pea
• Sliced Mushrooms
• Pimiento
• 3/4 cup grated Parmesan cheese
• Plain Breadcrumbs

How to Make Baked Pasta With Mushroom Chicken Cream Sauce

1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together 2 tablespoons milk and 2 tablespoons cornstarch until smooth.
3. In a medium saucepan over medium heat, combine 2 cups milk, 1 cup chicken broth, and 1/4 cup dry sherry.
4. Bring to a gentle simmer, stirring occasionally.
5. 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.
6. Season with 1 teaspoon salt and 1/2 teaspoon black pepper (or to taste). Adjust seasoning if using low-sodium broth or homemade stock.
7. Reduce heat to low and simmer for 3 minutes, stirring occasionally.
8. 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).
9. Stir in 1/4 cup grated Parmesan cheese until well combined.
10. Pour the pasta mixture into a greased 9x13 inch baking dish.
11. In a small bowl, combine 1/2 cup grated Parmesan cheese and 1/2 cup bread crumbs.
12. Sprinkle the cheese and breadcrumb mixture evenly over the pasta.
13. Bake for 30 minutes, or until bubbly and golden brown.
14. Let stand for 5 minutes before serving. Garnish with extra Parmesan cheese, if desired.