Baked Cheesy Chicken and Mushroom Pasta

6 servings


30 minutes

total time


Salt and black pepper

1 pound spaghetti

12 ounces boneless, skinless chicken breasts (about 2 medium), sliced into 1/2-inch-thick strips

2 tablespoons Worcestershire sauce

2 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

3/4 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper (optional)

1 pound sliced white or baby bella mushrooms

3/4 cup chicken broth

8 ounces shredded mozzarella


Heat oven to 475 degrees with the rack in the center position. Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook according to package directions until just shy of al dente.

Meanwhile, place chicken strips in a medium bowl. Drizzle in Worcestershire sauce and a few grinds of black pepper and mix until coated; set aside.

When pasta is cooked, use tongs to transfer the spaghetti directly into a 9-by-13-inch oven-safe dish. (It’s OK if some of the pasta water is transferred into the dish.)

Discard pasta water in the pot and return the pot to the stove. Heat over medium until pot is dry and add olive oil. Add the garlic, Italian seasoning and crushed red pepper (if using) and cook until garlic is golden brown, about 30 seconds. Add the chicken in an even layer and cook, stirring occasionally, until just opaque, about 2 minutes. Add the mushrooms, broth, 3/4 teaspoon salt and a few grinds of black pepper. Cook until mushrooms have softened slightly, about 3 minutes. Remove from the heat.

Top the spaghetti with the chicken and mushroom mixture, along with all the broth. Cover evenly with shredded cheese. Bake until the cheese is golden-brown and the edges are slightly crispy, 10 to 15 minutes.


Serving Size




Total Fat

16 g

Saturated Fat

7 g

Unsaturated Fat

8 g

Trans Fat

0 g




672 mg

Total Carbohydrate

63 g

Dietary Fiber

4 g

Total Sugars

5 g


34 g

6 servings


30 minutes

total time
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