Creamy Chicken Mushroom Spaghetti Bake Recipe

If you’re craving a dinner that feels like a warm, comforting hug on a plate, then you’re in for a treat with this Creamy Chicken Mushroom Spaghetti Bake Recipe. I absolutely love how this dish balances tender chicken, earthy mushrooms, and perfectly cooked pasta enveloped in a luscious, creamy sauce. It’s one of those meals that brings everyone to the table with smiles and seconds almost guaranteed. Let me walk you through everything you need to know so you can recreate this cozy pasta bake at home with confidence!

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Ingredients You’ll Need

Every ingredient here plays a role in crafting the perfect creamy chicken mushroom spaghetti bake. I’ve found that using fresh mushrooms and good quality chicken really elevates the dish. Plus, a bit of butter and heavy cream add that signature velvety texture you want in a classic pasta bake.

• Spaghetti noodles: You can use whatever pasta you like here—even gluten free pasta works great.
• Butter: Divided so you get buttery mushroom flavor and a luscious sauce base.
• Garlic: Fresh minced garlic packs the savory punch that makes this so aromatic.
• Baby mushrooms: Sliced thin for even cooking and that lovely umami earthiness.
• Cooked chicken: Chopped into bite-sized pieces; leftover chicken or rotisserie works wonders here.
• All purpose flour: This helps thicken the sauce. Brown rice flour is perfect if you want gluten free.
• Chicken broth: Adds depth to the sauce without overpowering it.
• Heavy cream: The secret to that dreamy, creamy texture every pasta bake needs.
• Kosher salt & black pepper: Essentials for seasoning just right.
• Parmesan or Pecorino Romano cheese: Adds a salty, savory finish that pulls it all together.
• Fresh Italian parsley: For a bright, fresh garnish that cuts through the richness.

Variations

I love making this creamy chicken mushroom spaghetti bake recipe my own by switching up flavors or catering to dietary needs. Feel free to experiment; it’s all about making a dish that suits your taste and lifestyle perfectly.

• Vegetarian version: Skip the chicken and double up on mushrooms or add cooked lentils for protein—I’ve done this and got rave reviews!
• Gluten free: Use gluten free pasta and substitute brown rice flour for thickening. It’s just as luscious.
• Herb variations: Add thyme, rosemary, or even a pinch of smoked paprika to the sauce for a flavor twist I discovered after several tries.
• Cheese swap: Try mozzarella or fontina for a gooier cheesy bake; my family especially liked this on a cozy night.

How to Make Creamy Chicken Mushroom Spaghetti Bake Recipe

Step 1: Cook the pasta to perfection

Start by boiling your spaghetti noodles according to the package instructions. I always salt the water well so the pasta is flavorful from the inside out. Once cooked, drain and set aside – a quick tip is to toss them with a tiny drizzle of olive oil to keep them from sticking if you’re not throwing them in the sauce right away.

Step 2: Sauté garlic and mushrooms for rich flavor

In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the minced garlic first to gently toast it, releasing gorgeous aromas, then toss in the sliced baby mushrooms. Cook them for about 3-5 minutes, stirring occasionally, until the mushrooms turn a lovely golden brown—this step adds a depth of flavor that really sets this recipe apart. Once browned, stir in the cooked chicken and toss everything together so it’s well coated.

Step 3: Create the creamy sauce base

In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour steadily to form a smooth roux—this will thicken your sauce beautifully without lumps. Slowly add the chicken broth while whisking continuously. Raise the heat to medium-high and bring the mixture to a gentle simmer. After about 2 minutes, add the heavy cream and keep stirring; let it simmer gently for 8-10 minutes until the sauce thickens slightly. Season with salt and pepper, tasting as you go to get it just right.

Step 4: Assemble and bake

Pour the cooked spaghetti into a 9×13-inch baking dish, spreading it out evenly. Layer the chicken and mushroom mixture over the top, then generously pour the creamy sauce all over to coat everything thoroughly. Finish by sprinkling shredded Parmesan or Pecorino Romano cheese evenly on top. Bake at 350°F for around 20 minutes until you see the sauce bubbling and the cheese has melted into a golden, irresistible topping.

Step 5: Finishing touches

Once out of the oven, give the bake a gentle stir to combine the layers, then sprinkle with freshly chopped Italian parsley for a pop of color and fresh flavor. Now, grab a fork and enjoy the creamy, cheesy goodness!

How to Serve Creamy Chicken Mushroom Spaghetti Bake Recipe

Garnishes

I always go with fresh chopped Italian parsley—it adds a bright, herbaceous note that cuts through the richness beautifully. Sometimes, I toss a little extra Parmesan on top just before serving for that irresistible salty touch.

Side Dishes

This dish pairs wonderfully with a crisp green salad tossed in a light lemon vinaigrette or tomato bruschetta for a fresh counterbalance. Roasted vegetables like asparagus or green beans also complement the creamy pasta bake perfectly.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins for a charming touch—each guest gets their own bubbling, cheesy pasta bake. It also looks fantastic straight from a rustic cast-iron skillet for a cozy, family-style dinner vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy chicken mushroom spaghetti bake in an airtight container in the fridge for up to 3 days. I find that reheating in the oven or microwave with a splash of cream or broth helps revive that luscious sauce texture perfectly.

Freezing

This bake freezes beautifully! Just be sure to cool completely before wrapping tightly with foil or plastic wrap. You can freeze it for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake until warmed through and bubbly again.

Reheating

The best way I’ve found to reheat this dish without drying it out is by baking it at 325°F covered with foil for about 15-20 minutes, adding a little extra cream or broth if it looks dry. This keeps the sauce silky and the chicken tender.

FAQs

Final Thoughts

This Creamy Chicken Mushroom Spaghetti Bake Recipe holds a special place in my heart as the go-to dish when I want both comfort and impressive flavor without fuss. Whether it’s a cozy family dinner or a casual get-together, it never fails to please. I hope you’ll give this recipe a try—you might just find it becoming your new favorite, just like it did for me.

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