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Lunch recipe · from the recipe book

Baked Chicken Thigh Mushroom Rotini with Herb Crumbs

Tender thyme-seared chicken thighs and browned mushrooms bake in a silky parmesan-ricotta sauce under a crisp, garlicky breadcrumb top.

Baked Chicken Thigh Mushroom Rotini with Herb Crumbs

Ingredients

  • 10½ oz300 gPasta, dryshort shape such as rotini
  • 12⅔ cups3,000 gWaterfor boiling
  • ¾ tsp5 gSalt
  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • ½ tsp1 gBlack pepper
  • 2½ tbsp20 gAll-purpose flour
  • 1 cup240 gLow-sodium chicken broth
  • 1½ cups (350 ml)360 gMilk, 2%
  • ⅔ cup150 gPart-skim ricotta
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup30 gPlain dry breadcrumbs
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Bring the water to a boil in a large pot with half of the salt. Cook the pasta 2 minutes less than the package time, then drain.
  3. While the water heats, toss the chicken thigh pieces with half of the thyme, half of the black pepper and the remaining half of the salt.
  4. Heat half of the olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken, about 6 minutes; it will finish in the oven. Move it to a plate.
  5. Add one third of the remaining olive oil and the mushrooms to the skillet and cook until browned and their liquid is gone, about 8 minutes. Stir in two thirds of the garlic and the remaining thyme for 30 seconds.
  6. Sprinkle the flour over the mushrooms and stir 1 minute. Slowly whisk in the chicken broth, then the milk, and simmer until lightly thickened, about 4 minutes.
  7. Off the heat, stir in the ricotta, three quarters of the parmesan and the remaining black pepper. Fold in the pasta and the browned chicken.
  8. In a small bowl, mix the breadcrumbs, the remaining olive oil, the remaining garlic and the remaining parmesan; scatter over the pasta.
  9. Bake until bubbling and the topping is golden, about 20 minutes, and the chicken reaches 165°F (74°C).
  10. Rest 5 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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