Creamy Chicken Pasta Bake with Kale and Mushrooms

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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix chicken, pasta, and sauce all together and bake in a covered casserole dish (9×13) for 25 minutes.