A delightful twist on a classic dish, this creamy chicken and mushroom pasta bake is perfect for a comforting family meal.
Cook the chicken in a skillet with butter until lightly browned.
Ensure the chicken is cooked evenly by flipping it halfway through.
Add the mushrooms to the skillet and sauté until softened.
Slice the mushrooms evenly for consistent cooking.
Stir in the flour and cook briefly to form a roux.
Cooking the flour removes its raw taste.
Gradually add the chicken broth, whisking to create a smooth sauce.
Add the broth slowly to avoid lumps.
Remove from heat and stir in the cream, parsley, salt, nutmeg, pepper, and wine.
Taste and adjust the seasoning as needed.
Fold in the cooked pasta until evenly coated with the sauce.
Ensure the pasta is cooked al dente for the best texture.
Transfer the mixture to a greased casserole dish and sprinkle with Parmesan cheese.
Spread the mixture evenly for uniform baking.
Bake in a preheated oven at 350°F (175°C) until golden and bubbly.
Check the dish halfway through to ensure even baking.
Serve warm and enjoy your delicious pasta bake.
Garnish with additional parsley for a fresh touch.
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