Baked Chicken and Mushroom Pasta: A Comforting, Creamy Delight

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente, then drain and set aside.
2. Sauté the Vegetables:

In a large skillet, heat olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the pan, and sauté for another 5-7 minutes until the mushrooms release their moisture and become golden brown.
3. Make the Creamy Sauce:

Add the chicken broth and bring the mixture to a simmer. Let it cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream, dried oregano, dried basil, salt, and pepper.
Reduce the heat to low and add the butter. Stir until the butter melts and the sauce is creamy and well combined.
4. Combine the Pasta and Chicken:

Add the cooked chicken and drained pasta to the skillet. Toss to combine, ensuring everything is evenly coated in the creamy sauce.
5. Assemble and Bake:

Transfer the pasta mixture to a greased 9×13-inch baking dish.
Top with the shredded mozzarella cheese and grated Parmesan cheese, spreading it evenly over the top.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted, bubbly, and lightly golden on top.
6. Serve:

Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh chopped parsley or basil for a burst of color and freshness.
Serving and Storage Tips