Creamy Chicken & Mushroom Macaroni Recipe – Easy Pasta Bake

Last Updated on 2 months by Neha Deshmukh

Creamy Chicken & Mushroom Macaroni Recipe – Easy Pasta Bake

Introduction

Oh, macaroni and cheese. Is there anything more comforting? I remember making this for the first time when my little niece came to visit – she adores pasta, and I wanted to make something extra special. This isn’t your average mac and cheese, though. We’re taking it up a notch with tender chicken, earthy mushrooms, and a super creamy sauce that’s just… chef’s kiss. It’s easy enough for a weeknight, but feels fancy enough for company. Let’s get cooking!

Why You’ll Love This Recipe

This Creamy Chicken & Mushroom Macaroni is a winner for so many reasons! It’s quick – ready in under 40 minutes. It’s comforting and satisfying, perfect for a cozy night in. And honestly, the flavour combination is just divine. The chicken and mushrooms add a lovely savoury depth, while the creamy sauce ties everything together beautifully.

Ingredients

Here’s what you’ll need to whip up this delicious pasta bake:

• 2 cups macaroni pasta
• 200g boneless chicken, sliced
• 150g mushroom, sliced
• 1 small onion, chopped
• 1/3 cup chopped spring onion
• 2 tsp minced garlic
• 2 tbsp chopped parsley
• 1 cup chicken stock
• 50g cream cheese (Kiri cubes)
• 3/4 – 1 cup grated parmesan cheese
• 3/4 – 1 cup hot milk
• Salt, to taste
• Pepper, to taste
• Olive oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Kiri Cream Cheese: This is a fantastic choice for that super smooth, creamy sauce. It’s a popular brand in India and melts beautifully. You can substitute with another cream cheese, but Kiri really does give it that special touch.
• Macaroni Pasta: Elbow macaroni is classic, but feel free to experiment! Penne, shells, or even rotini would work well.
• Olive Oil: I always prefer olive oil for its flavour, but any cooking oil will do in a pinch.
• Mushrooms: Button mushrooms are great, but cremini or shiitake mushrooms will add even more flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your macaroni pasta according to the package instructions. Once it’s al dente, drain it and set it aside. We don’t want mushy pasta!
2. Heat a little olive oil in a pan over medium heat. Season your sliced chicken with salt and pepper, then cook it until it’s cooked through. Remove the chicken from the pan and set it aside.
3. In the same pan, sauté the chopped onion until it’s softened and translucent. Then, add the sliced mushrooms, season with salt and pepper, and cook until they’re tender and slightly browned.
4. Add the minced garlic and chopped spring onion to the pan. Cook for about 2 minutes, until fragrant, then mix in the cooked chicken.
5. Pour in the chicken stock and bring it to a boil. This will deglaze the pan and add a lot of flavour to the sauce.
6. Now, reduce the heat to low. Add the cream cheese (those Kiri cubes are perfect here!) and grated parmesan cheese. Stir until everything is melted and smooth – you’re aiming for a beautifully creamy sauce.
7. Gradually add the hot milk while stirring constantly. This helps to maintain the consistency of the sauce and prevents it from becoming too thick.
8. Finally, add the cooked pasta and chopped parsley to the pan. Simmer for 3-4 minutes, stirring occasionally, to allow the flavours to meld together.
9. Serve immediately, topped with extra parmesan cheese if desired.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• Taste as you go and adjust the seasoning to your liking.
• If the sauce is too thick, add a splash more milk. If it’s too thin, simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for plant-based chicken pieces, and use plant-based cream cheese and milk. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free pasta. Easy peasy!
• Spice Level: Add a pinch of chili flakes to the sauce for a little kick. My brother loves this!
• Quick Weeknight Version: Use pre-cooked chicken to save time. Rotisserie chicken works wonderfully.

Serving Suggestions

This macaroni bake is a complete meal on its own, but it pairs well with:

• A simple green salad
• Garlic bread
• Steamed vegetables

Storage Instructions

• Leftovers: Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.

FAQs

• Is this macaroni bake suitable for kids? Absolutely! It’s a kid-friendly favourite. You might want to reduce the amount of pepper if your little ones are sensitive to spice.
• Can I use a different type of mushroom? Yes, definitely! Cremini, shiitake, or even oyster mushrooms would be delicious.
• Can I make this ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator. Just cook the pasta when you’re ready to serve.
• What is the best way to reheat the macaroni? Reheat gently in a saucepan over low heat, adding a splash of milk to prevent it from drying out.
• Can I freeze leftover macaroni and cheese? Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.