Creamy Chicken & Mushroom Pasta Bake

This is comfort food that freezes. A creamy, garlicky chicken and mushroom sauce tossed with pasta, topped with a little cheese, and baked until bubbly. It’s a hug in a dish. Portion it up and you have homemade ready meals.

Ingredients (Serves 6):

• 300g pasta (any short shape like penne or fusilli)
• 1 tbsp olive oil
• 400g chicken breast or thighs, cut into bite‑sized pieces
• 1 onion, chopped
• 300g mushrooms, sliced
• 2 garlic cloves, crushed
• 1 tbsp flour (any kind)
• 400ml milk of choice
• 1 tbsp Dijon mustard (optional)
• 100g cream cheese or crème fraîche
• 50g Parmesan or cheddar, grated
• Salt and pepper
• A handful of fresh parsley (optional)

Method:

1. Preheat oven to 200°C (180°C fan). Cook the pasta until just al dente—it will cook further in the oven. Drain and set aside.
2. Heat the oil in a large frying pan. Brown the chicken pieces until golden. Remove to a plate.
3. In the same pan, cook the onion and mushrooms for 8–10 minutes until soft and any liquid has evaporated. Add the garlic for the final minute.
4. Sprinkle over the flour and stir for 1 minute. Gradually pour in the milk, stirring constantly, until you have a smooth sauce. Stir in the mustard, cream cheese, and half the Parmesan. Season well.
5. Return the chicken to the sauce, add the cooked pasta, and stir everything together. Pour into a large baking dish. Scatter with the remaining cheese.
6. Bake for 20–25 minutes until golden and bubbling. Scatter with parsley.

Why it’s gut‑friendly: Mushrooms are prebiotic. You can use wholemeal pasta for extra fibre. The sauce is gentle on the stomach, and the dish is easy to digest.

Freezing: Cool completely, portion into foil trays or containers, and freeze for up to 2 months. Reheat from frozen in the oven at 180°C for 30–40 minutes, or defrost and microwave.