Creamy Chicken Mushroom Tomato Pasta Bake - rustle up this amazing tasty pasta bake for dinner this week and impress the whole family.
As a family we love pasta bakes, it's a great way to combine ingredients and kids, as well as adults, love that delicious golden cheesy topping.
Even better than just a pasta bake is a Creamy Chicken Mushroom Tomato Pasta Bake. I mean come on, what's not to like about a yummy cream sauce.
Sometimes it can be rather daunting trying to put together ingredients for a delicious creamy sauce. Yes there is the option to use Quark, but really it's not creamy. So instead I use light cream cheese, that when divided up it doesn't use up too much of your daily allowance and you still have all that to get that yummy melted cheese topping.
For the chicken I like to use Chicken thighs, chicken thigh will always stay more tender in a recipe like this and take on more of the flavours. That is not to say you can't use chicken breast if that is what you prefer, it's just something to bear in mind.
Want some more delicious Pasta Bakes like this Creamy Chicken Mushroom Tomato Pasta Bake, check out these:
- Roasted Butternut Squash Zucchini Pasta Bake
- Sloppy Joe Pasta Bake
- Pulled Pork Pasta Bake
- Mexican Pasta Bake
- Chicken, Broccoli and Cauliflower Pasta Bake
- Creamy Vegetable Pasta Bake
- Sausage and Bean Pasta Bake
- Salmon and Leek Pasta Bake
- Tuna Pasta Bake
- Chicken Bacon and Tomato Pasta Bake
- Best Ever Bolognese Pasta Bake
or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming Eats Recipes all fully searchable by meal type, ingredients, value etc
How can I add a ⅓ Veg to this Creamy Chicken Mushroom Tomato Pasta Bake?
There are the onion and mushrooms in this dish that will count towards your ⅓ veg and to increase those even further, I like to serve pasta bakes with a yummy healthy mixed salad - usually of baby greens, cucumber and beetroot, but you can add plenty more into there too, such as radishes, peppers, onion etc.
What Kitchen Items do I need to make this Creamy Chicken Mushroom Tomato Pasta Bake?
- Oven proof dish
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Frying Pan
- Saucepan
LET'S CONNECT!
Find me ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | and YOUTUBE, come and follow me TO MAKE SURE YOU KEEP UP TO DATE ON ALL NEW RECIPES
You can also subscribe to Slimming Eats to keep up to date on all new recipes.
IF YOU TRY THIS RECIPE, LET US KNOW! LEAVE A COMMENT, RATE IT AND TAG US IN YOUR PHOTOS @SLIMMINGEATS ON INSTAGRAM
Recipe Card
Creamy Chicken Mushroom Tomato Pasta Bake
Creamy Chicken Mushroom Tomato Pasta Bake - rustle up this amazing tasty pasta bake for dinner this week and impress the whole family.
Ingredients
- 200g (7oz) of uncooked pasta of choice
- 300g (10.5oz) of boneless chicken thigh, sliced into bitesize pieces
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 250g (9oz) of mushrooms
- 2 tbs of tomato paste (puree)
- pinch of thyme
- splash of balsamic vinegar
- splash of Worcestershire Sauce
- 1 teaspoon of paprika
- 480ml (2 cups) of chicken broth
- 5 tbs of low fat cream cheese
- 100g (3.5oz) of mozzarella -
- salt and black pepper
- cooking oil spray
Instructions
- Add the pasta to a saucepan of boiling hot water and cook until al dente, drain and set aside.
- Spray a frying pan over a medium-high heat with cooking oil spray.
- Add the chicken and onion and fry until lightly browned.
- Add the garlic and mushrooms and fry for a few additional moments.
- Add in the tomato paste, thyme, balsamic vinegar, Worcestershire sauce, paprika, cream cheese and stock and stir until the cream cheese is all melted into a creamy sauce that coats the chicken and mushrooms.
- Season as needed with salt and black pepper.
- Preheat oven to 200c/400f
- Add the pasta to an oven proof dish, add in the chicken with creamy sauce and mix to combine.
- Top with the mozzarella and bake in the oven for approx 30 mins until the cheese on top is melted and lightly golden.
- Optional: sprinkle with some chopped fresh parsley
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 396Total Fat 9.9gSaturated Fat 4.5gCholesterol 81mgSodium 815mgCarbohydrates 47.8gFiber 1.6gSugar 5.6gProtein 29.9g
Bonnie Chastagnier says
Delicious recipe, thank you!
Claire Timmins says
Made this last week and it's the nicest pasta bake I have ever eaten. Definitely 11 out of 10
Shevy (Slimming Eats) says
ahhhh thank you so much 🙂
keeley lautman says
Made this last night for tea (may have added a little extra cheese) and it was absolutely scrummy!
Other half enjoyed it as well! will be making this one of our regular meals 🙂
Nina says
Hi and thanks for the recipe... do you cook the chicken thigh whole first and then cut up/shred or cut up raw strips/cubes when adding to the onions? If using chicken breasts what size strips/cubes? Big thanks.
Fred says
First time with one of your recipes. Easy to prepare quick to cook - yummy
Sharon Julien says
I have just cooked this today but with diced chicken breast. Absolutely gorgeous and will for sure do this again.
Donna Preston says
Just made this & have to say I'm hugely impressed how creamy the sauce is. You'd never know there wasn't a bucket of cream in there. Gone straight to No1 on my pasta bake list. Thank you so much.
Marilyn says
So pleased with this, was delicious. Some pasta bakes i have done can turn out a bit dry if baked too long, but this wasn't, will certainly be making this again..
Siobhan (Slimming Eats) says
thank you Marilyn, I am so glad you enjoyed it.
Maz says
Hi, a first time go with this recipe for tonight's meal
I have to say it was really delicious.
I generally halve quantities if possible for a new recipe incase its not for me.
I wish i had done the full recipe now and had leftovers.
Next time i will make the full quantity.
Will certainly make this, i think its a favourite.
Thank you, your recipes are really lovely.