Chicken Family friendly Main

One-pot chicken and mushroom pasta bake

Name: Easy one pot chicken and mushroom pasta bake recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 10g dried mushrooms; 2 chicken stock cubes, crumbled; 40.00 ml extra virgin olive oil; 4 (600g total) chicken thigh fillet, cut into 3cm chunks; 1 large onion, halved, thinly sliced; 200g mushrooms of your choice, cut into rough chunks (we used king brown); 4 garlic cloves, finely chopped; 500g packet mafalde pasta, uncooked (see notes); 250ml cream; 200g baby spinach; 150g mozzarella; 60g parmesan

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15m

35m

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by Lucy Nunes

Delicious Team

May 02, 2025

Cooking the pasta in the mushroom stock with the chicken doesn’t just mean one less pan to wash - it also brings so much more flavour to the final dish. This dish can become your go-to for pasta night: swap the chicken for chorizo, add some capsicum and chilli instead of mushrooms and swap out some stock for crushed tomatoes and you’ll have a whole new one-pot wonder.

Recipe note: You’ll need a 35cm x 25cm flameproof baking dish.

10g dried mushrooms
2 chicken stock cubes, crumbled
2 tbs extra virgin olive oil
4 (600g total) chicken thigh fillet, cut into 3cm chunks
1 large onion, halved, thinly sliced
200g mushrooms of your choice, cut into rough chunks (we used king brown)
4 garlic cloves, finely chopped
500g packet mafalde pasta, uncooked (see notes)
1 cup (250ml) pure (thin) cream
200g baby spinach
1 1/2 cups (150g) Woolworths Mozzarella Shredded Cheese
3/4 cup (60g) finely grated parmesan

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Bring a large kettle to the boil. Measure 4 cups (1L) of boiling water into a large jug and add dried mushrooms and stock cube. Stir to combine. Set aside.
3.

Heat oil in a 35cm x 25cm flameproof baking dish over high heat. Season chicken with salt flakes and freshly ground black pepper and cook, stirring occasionally, for 8 minutes, or until golden. Set aside with a slotted spoon. Add onion and fresh mushroom to pan and cook over medium heat, stirring occasionally, for 5 minutes. Add garlic and stir for 1 minute. Return chicken to pan with any resting juices, along with stock mixture and cream. Scrape base of pan to dislodge any brown bits, then stir in pasta and season with freshly ground black pepper. Toss well to combine, then cover tightly with foil and bake for 15 minutes.
4.

Meanwhile, place spinach in a heatproof bowl and cover with boiled water. Stir, then drain immediately, pressing down on spinach to discard excess liquid (see note).
5.

Remove foil. Add spinach and half the cheese and stir until well combined. Scatter over the remaining cheese and return to the oven. Switch oven to grill and cook for 5-6 minutes on the middle shelf until golden.

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Recipe Notes

Mafalde is a flat, wide, ribbon-like type of pasta that doesn’t take very long to cook. If using another pasta shape, this recipe may take a little longer. Check after 15 minutes. If pasta is undercooked and the dish looks like it needs a little more liquid, add a little boiling water, stir and cook, covered, in the oven for another 5 minutes. If you don’t have a flameproof baking dish, start off with a large, deep frypan and transfer to a baking dish to cook in the oven. Wilting the spinach is an important step before adding to the pasta, or it will release too much liquid and the sauce will be too runny.