A rich and comforting baked pasta made with tender chicken, mushrooms, Parmesan cream sauce, and three melted cheeses.

14 ounces dried pasta (fusilli, penne, rigatoni, or farfalle)

2 tablespoons olive oil

1 medium onion, finely chopped

1/2 pound baby bella mushrooms, halved

1/2 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, minced

1/2 cup chicken broth

1 cup heavy cream

2 cooked boneless, skinless chicken breasts, chopped or shredded

1 cup finely grated Parmesan cheese, divided

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded mozzarella cheese

2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

1. Preheat oven to 375°F.

2. Boil salted water and cook pasta 1 minute less than al dente. Drain.

3. Heat olive oil in skillet. Sauté onion 4–5 minutes.

4. Add mushrooms, salt, pepper, and garlic. Cook 3–4 minutes.

5. Pour in chicken broth and simmer 2–3 minutes.

6. Stir in heavy cream, chicken, and half the Parmesan until smooth.

7. Add pasta and toss to coat.

8. Transfer to baking dish. Top with remaining Parmesan, cheddar, and mozzarella.

9. Bake 20–25 minutes until golden.

10. Sprinkle with parsley and serve.

Cook pasta slightly under al dente to prevent overcooking.

Use freshly grated Parmesan for smoother melting.

Add a splash of cream when reheating leftovers.