Baked Chicken and Mushroom Pasta: A Comforting, Creamy Delight

Serve the baked chicken and mushroom pasta with a simple side salad or garlic bread for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave until warmed through.
Variations
Vegetarian Version: Skip the chicken and add more mushrooms or other vegetables such as spinach, zucchini, or bell peppers for a hearty vegetarian version.
Add More Cheese: For extra cheesy goodness, stir in some ricotta or cream cheese into the sauce before baking.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the creamy sauce for a spicy twist.
FAQ
1. Can I use a different type of pasta?
Yes, you can use any short pasta, like farfalle, fusilli, or rotini. Just ensure the pasta is cooked al dente before baking to avoid overcooking it.

2. Can I use frozen chicken?
If you’re using frozen chicken, make sure to thaw it first and cook it fully before adding it to the pasta. You can also use pre-cooked rotisserie chicken for convenience.

3. Can I make this ahead of time?
Yes, you can assemble the pasta dish and refrigerate it (covered) for up to 1 day before baking. If it’s cold from the fridge, add an extra 10 minutes to the baking time.

4. Can I freeze this dish?
Yes, you can freeze the assembled dish (before baking) for up to 2 months. Allow it to thaw in the refrigerator overnight, then bake as directed.