Chicken and Mushroom Pasta Bake

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Recipe for Recipe for Chicken and Mushroom Pasta Bake

Creamy, cheesy goodness that is so easy, even the kids can help to make this dish!!

Recipe for Chicken and Mushroom Pasta Bake


  • 8 ounces uncooked penne pasta
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 1 (8 ounce) package fresh sliced mushrooms
  • 1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped) (optional)
  • 3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
  • 1 (12 ounce) can Italian-style diced tomatoes, undrained
  • 1 jar pasta sauce
  • 1 (8 ounce) container chive & onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese


  1. Prepare rigatoni according to package directions.
  2. Meanwhile, spread oil on bottom of an 11×7″ baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
  3. Drain thawed spinach well, pressing between layers of paper towels.
  4. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
  5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

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