Chicken, mushroom and asparagus creamy pasta bake

Creamy and comforting, this asparagus, chicken and mushroom pasta bake is a great mid-week dinner recipe. It's also handy on a busy weekend when you've got lots of mouths to feed.

  • 50 mins cooking
  • Serves 4
  • Print


Chicken, mushroom and asparagus creamy pasta bake
  • 375 gram rigatoni pasta
  • 60 gram butter
  • 600 gram breast fillets, diced into 1cm pieces
  • 100 gram button mushrooms, sliced thinly
  • 2 tablespoon plain flour
  • 2 cup (500ml) milk
  • 1/2 cup (40g) grated romano cheese
  • 1 1/4 cup (150g) grated cheddar cheese
  • 170 grams asparagus, trimmed, chopped coarsely
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


Chicken, mushroom and asparagus creamy pasta bake
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Cook pasta in large saucepan of boiling water until tender; drain.
  • 3
    Heat a third of the butter in large frying pan; cook chicken, in batches, until cooked through. Remove from pan.
  • 4
    Heat remaining butter in same pan; cook mushrooms, stirring, until tender. Add flour; cook, stirring, 1 minute. Gradually stir in milk over medium heat until mixture boils and thickens. Stir in chicken, ¼ cup of the romano, ¾ cup of the cheddar and the asparagus. Season to taste.
  • 5
    Combine chicken mixture and drained pasta in 2.5 litre (10-cup) ovenproof dish; sprinkle with remaining cheeses. Bake in oven about 15 minutes or until top browns lightly. Serve pasta bake sprinkled with parsley.

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