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Baked Mozzarella Chicken Pasta

Baked Mozzarella Chicken Pasta

Baked Mozzarella Chicken Pasta | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

The ultimate winter pasta casserole! Chicken, mushrooms, and spinach in a creamy pesto sauce, topped with plenty of gooey mozzarella!

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Yields8 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 2 cups penne pasta
 2 cups cooked and cut into bite size pieces
 1 tsp Italian seasoning
 1 pinch salt and pepper
 1 tbsp olive oil
 2 tsp minced garlic
 1 medium onion, diced
 1 cup fresh mushrooms, sliced
 1 package frozen spinach, thawed OR 3 cups fresh spinach
 2 cups milk (skim, whole, or almond)
 3 tbsp flour
 1 cup pesto (see recipe below if you want to make your own)
 1 cup shredded mozzarella OR fresh buffalo mozzarella, pinched into small pieces
Homemade Pesto
 3 cups fresh basil
 3 tbsp pine nuts
 3 cloves garlic
 1 tsp oregano
  cup grated parmesan
  cup olive oil
 salt and pepper, to taste

1

Preheat oven to 375°F.

2

Cook the penne pasta until al dente.

3

Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.

4

Add the cooked chicken, mushrooms, spinach, milk, flour, and Italian seasoning. Season with salt and pepper and stir until thickened.

5

Add the pesto and cooked pasta. Stir until well combined then transfer everything to a casserole dish.

6

Top with the mozzarella cheese and bake for 20 minutes, until the cheese is browned and bubbly.

Homemade Pesto
7

Combine everything except the olive oil in a food processor or blender.

8

Blend until mixed and smooth.

9

With the motor running, slowly stream in the olive oil and blend until just combined (you don't want it to be soupy).

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Ingredients

 2 cups penne pasta
 2 cups cooked and cut into bite size pieces
 1 tsp Italian seasoning
 1 pinch salt and pepper
 1 tbsp olive oil
 2 tsp minced garlic
 1 medium onion, diced
 1 cup fresh mushrooms, sliced
 1 package frozen spinach, thawed OR 3 cups fresh spinach
 2 cups milk (skim, whole, or almond)
 3 tbsp flour
 1 cup pesto (see recipe below if you want to make your own)
 1 cup shredded mozzarella OR fresh buffalo mozzarella, pinched into small pieces
Homemade Pesto
 3 cups fresh basil
 3 tbsp pine nuts
 3 cloves garlic
 1 tsp oregano
  cup grated parmesan
  cup olive oil
 salt and pepper, to taste

Directions

1

Preheat oven to 375°F.

2

Cook the penne pasta until al dente.

3

Heat the olive oil in a large skillet over medium heat and sauté the onion and garlic until softened.

4

Add the cooked chicken, mushrooms, spinach, milk, flour, and Italian seasoning. Season with salt and pepper and stir until thickened.

5

Add the pesto and cooked pasta. Stir until well combined then transfer everything to a casserole dish.

6

Top with the mozzarella cheese and bake for 20 minutes, until the cheese is browned and bubbly.

Homemade Pesto
7

Combine everything except the olive oil in a food processor or blender.

8

Blend until mixed and smooth.

9

With the motor running, slowly stream in the olive oil and blend until just combined (you don't want it to be soupy).

Baked Mozzarella Chicken Pasta

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