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    Home » Poultry

    Creamy Chicken Pasta Bake with Kale and Mushrooms

    Published: Oct 14, 2019 · Modified: Mar 17, 2023 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    Jump to Recipe Print Recipe
    View of Chicken, mushroom, and kale pasta bake with sage and rosemary
    This post contains links that pay me a small commission at no extra cost to you.

    This creamy chicken pasta bake with mushrooms and kale is the perfect balance of veggies, protein, and carbs. I love it when you hit all the essentials in one meal, not to mention one pot! If you need some ideas for wine pairing, check out my guide on How to Pick Wines for Italian Food.

    View of Chicken, mushroom, and kale pasta bake with sage and rosemary

    Oh, and the aroma that will come from your kitchen when you make this dish! The smell of mushrooms, sage, and rosemary are the coziest fall and winter aromas. Couple that with comfort food like creamy chicken pasta, and we have the ultimate cozy, homemade meal.

    Chicken, mushroom, and kale pasta bake with sage and rosemary on a plate

    This creamy chicken pasta bake is easy to make ahead of time. You can prep this meal in advance, but don’t bake it. You can refrigerate it or freeze it for another day. To freeze, wrap it in plastic wrap then tin foil, and it should keep for up to 3 months in the freezer. Thaw in the refrigerator overnight and remove plastic wrap prior to baking.

    To bake from refrigerated, simply bake for 60-90 minutes or until hot throughout. It’s perfect to prep on the weekend for an upcoming busy weeknight or to bring to a potluck. You can also split this into two 8×8 casserole dishes instead of the normal 9×13 dish.

    View of Chicken, mushroom, and kale pasta bake with sage and rosemary
    View of Chicken, mushroom, and kale pasta bake with sage and rosemary

    Creamy Chicken Pasta Bake with Kale and Mushrooms

    Melissa
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course dinner, pasta
    Cuisine Italian-American
    Servings 8

    Ingredients
      

    • 1 lb. rigatoni pasta or penne, bowtie, etc.
    • 5 tablespoons oil divided
    • 8 oz. baby bella mushrooms finely diced
    • 1 ½ lbs. chicken breast skinless, boneless, cut into 1 inch pieces
    • 1 medium onion chopped
    • 4 cloves garlic minced
    • 2 tablespoons each fresh sage and rosemary, finely minced
    • 3 tablespoons all-purpose flour
    • 1 ½ cup chicken broth
    • 1 cup milk whole preferred
    • 10 ounces kale chopped
    • ½ cup grated parmesan cheese

    Instructions
     

    • Preheat oven to 350 degrees. Cook pasta in salted, boiling water for 7-8 minutes (you want slightly underdone pasta as it will continue to cook in the oven). Drain and set aside.
    • Heat 1 tablespoon of oil in a large pan over medium-high heat. Season chicken cubes with salt and pepper. Sear chicken in pan, cooking for about 2 minutes on each side or until golden all over. Remove chicken from pan and set aside.
    • Add mushrooms to pan, season with salt and pepper, and saute for about 5-10 minutes or until most of water has evaporated. Add in additional tablespoon of oil if dry, and add in onion, garlic, sage, and rosemary. Saute for additional 5 minutes or until onion is translucent and aromatic. Season with more salt and pepper if desired.
    • Add in 3 more tablespoons of oil and saute for one minute. Add in flour and whisk until roux is formed. Cook roux for about 3 minutes, constantly whisking to prevent burning.
    • Slowly whisk in broth and milk, whisking vigorously to avoid lumps until sauce forms. Once smooth, fold in kale, stirring until kale if fully wilted. Add Parmesan cheese.
    • Mix chicken, pasta, and sauce all together and bake in a covered casserole dish (9×13) for 25 minutes.
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 469kcalCarbohydrates: 52gProtein: 31gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 64mgSodium: 408mgPotassium: 791mgFiber: 4gSugar: 5gVitamin A: 3755IUVitamin C: 37mgCalcium: 213mgIron: 2mg
    Tried this recipe?Let us know how it was!

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