In FoodOn Monday 12th Nov, 2018

Cheesy chicken and mushroom pasta bake

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Starts at 60 Writers

The best easy dinner option.

Pasta bakes are renowned for being a super simple yet tasty dish to whip up for dinner on busy weeknights and this version is no exception! The filling is absolutely delicious thanks to the addition of sage, garlic and butternut pumpkin, with plenty of tasty cheese and chicken for good measure. If you want to make it vegetarian, you can replace the chicken with eggplant or tuna for a pescatarian option. Serve a generous square of this bake alongside a fresh garden salad and enjoy!


  • 375g penne pasta
  • 1 tablespoon olive oil
  • 6 chicken thigh fillets, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 200g white cup mushrooms, sliced
  • 300ml pure cream
  • 1 chicken stock cube, crumbled
  • 1 tablespoon sage leaves, shredded
  • 1 cup (120g) shredded tasty cheese


  1. Cook pasta in large saucepan of boiling water until al dente. Drain.
  2. Meanwhile, preheat grill on medium. Heat oil in large deep ovenproof frying pan over medium heat. Cook chicken, in batches, for 5 mins or until lightly browned and just cooked through.
  3. Add onion, garlic and pumpkin to pan. Cook and stir for 5 mins or until onion is tender. Return chicken to pan with mushroom. Cook, stirring for 2 mins. Combine chicken stock cube with 1/2 cup (125ml) water. Add cream and stock mixture to pan. Bring mixture to the boil. Add pasta and sage to pan. Toss to coat. Sprinkle with cheese.
  4. Place under preheated grill for 3-5 mins or until the cheese melts and is golden brown. Serve
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