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Dinner recipe · from the recipe book

Smoky No-Boil Chicken and Mushroom Pasta Bake

Smoked-paprika ground chicken and rosemary mushrooms bake with penne right in the broth, finished with a tangy cream cheese sauce, spinach, blistered cherry tomatoes and a crunchy Parmesan crumb.

Smoky No-Boil Chicken and Mushroom Pasta Bake

Ingredients

  • 1 lb500 gGround chicken
  • 1 tbsp16 gOlive oil
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ¾ tsp1 gDried rosemarycrumbled
  • 3½ cups840 gLow-sodium chicken broth
  • 10½ oz300 gPasta, drypenne
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup110 gCream cheesesoftened and cubed
  • 5 cups loosely packed150 gBaby spinach
  • 1⅓ cups200 gCherry tomatoeshalved
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup30 gPlain dry breadcrumbs
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 375°F (190°C). Before cooking, slice the mushrooms, chop the onion, mince the garlic, halve the cherry tomatoes, cube the cream cheese and chop the parsley.
  2. In a small bowl, mix the breadcrumbs with the parmesan to make the crumb topping; set aside.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Add the ground chicken, breaking it up, and cook until browned and it reaches 165°F (74°C), about 7 minutes. Move the chicken to a plate.
  4. Add the remaining half of the olive oil and the mushrooms to the pot; cook until browned, about 6 minutes. Add the onion and cook 3 minutes, then stir in the garlic, smoked paprika and rosemary for 30 seconds.
  5. Pour in the chicken broth, scraping up the browned bits, and bring to a boil. Stir in the dry pasta, salt and black pepper, making sure the pasta is submerged.
  6. Cover and bake 20 minutes, until the pasta is nearly tender and most of the broth is absorbed.
  7. Take the pot out and stir in the cream cheese until melted and creamy, then fold in the spinach and the cooked chicken until the spinach wilts.
  8. Scatter the cherry tomatoes over the top, then sprinkle with the breadcrumb and parmesan topping. Bake uncovered 12 minutes, until golden and bubbling.
  9. Rest 5 minutes, 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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