Nothing compares to a flavorful, easy herb chicken pasta bake! I love making this Chicken Bake for a weeknight dinner or on Sunday for meal prep to enjoy during the week!
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I made this Herb Chicken Pasta Bake with Modern Table Meals pasta…have you tried it before?
I was introduced to it a couple months ago and I’m hooked! The noodles are full of plant protein, gluten free (if that’s your thing), and are made with a blend of lentils, rice, and pea protein.
If you’re still feeling like ehhh…Tawnie, that sounds weird to me…they also have “meal kits” and mac and cheese you can start out with too – which I really like for a quick lunch or dinner paired with a veggie + protein.
I feel like a lot of pasta alternatives have a sticky texture and really don’t taste like true pasta. This pasta, and a few others, are the only ones I will buy now.
I even have my husband on board with this pasta, and that is saying a LOT!
You can prep the chicken and boil the pasta ahead of time, and then assemble & bake when you are ready. Which is what I would recommend if you are wanting it for a quick weeknight meal! Also if you want it to be extra creamy, double the sauce in the recipe below!
What are some of your favorite weeknight dinner/go-to meals?!
2packages (16oz)Modern Table Meals Penne PastaOr pasta of choice
salt and pepper – 1/4 tsp. each
3clovesgarlic, freshchopped
Parmesan, gratedgarnish
Prevent your screen from going dark
Instructions
Bring a large pot of water to boil, and cook shell pasta according to package.
Preheat oven to 400 degrees F. Season chicken, in a medium bowl, on both sides with salt, pepper, 1 Tbsp. rosemary and 1 Tbsp. thyme. Heat the olive oil and fresh garlic over medium heat in a large skillet. Add chicken, to the hot oil and cook for about 10 minutes or until no longer pink.
Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Mushrooms should begin to sweat. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly, ~5 minutes.
In a Pyrex or oven safe casserole dish, combine cooked pasta, cubed chicken, remaining herbs and mushroom sauce into the dish and mix well. Cook in oven for 15-20 minutes, and enjoy!
Notes
If you do not have white wine, just use more chicken broth.Double the sauce if you want a more creamy pasta bake!
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Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
This was delicious and very easy. I used fresh oregano, garlic chives, rosemary and flat leaf parsley from my garden. I also used portabello since that’s what i had. Absolutely delicious
Love all the flavors going on here. I don’t think I’ve ever seen this pasta… definitely going to need check that out!
Thank you Catherine!! It’s soo tasty!
This was delicious and very easy. I used fresh oregano, garlic chives, rosemary and flat leaf parsley from my garden. I also used portabello since that’s what i had. Absolutely delicious
That sounds delicious – thank you so much!
Loving this pasta bake so much! This looks delicious and all those herbs are so full of flavor. Cannot wait to make this 🙂
Thanks so much Whit!! <3 Enjoy!
I absolutely love meals like this!!! Loos absolutely delicious!
Thank you Lindsey!!
This looks so hearty and comforting!
Looks delicious! I will add this to my ‘go-to’ weeknight dinner list for sure!
This looks like a keeper. I’m going to have to make this soon.
Thanks so much Kate! Hope you like it!!
I love how simple this dish is- what a perfect weeknight meal!
Thanks Shannon!:)
this pasta looks DELICIOUS! thanks for sharing
Thanks so much Rebecca! 🙂
Yum! This looks great, Tawnie! I love a good pasta bake and this looks like one my whole family would enjoy!
Thank you so much Brittany!