Chicken and Mushroom Alfredo Pasta Bake

This Creamy Chicken and Mushroom Alfredo Pasta Bake is hearty, delicious, and a perfect autumn addition to your meal prep or dinner rotation. Would love to know if you try it xx

Ready in: 45mins

Serves: 4

Ingredients

• Olive Oil

• 400g pasta (I prefer Penne or Rigatoni)

• 500g chicken breast, diced

• 1 medium head cauliflower

• 2 cups chicken stock

• 3/4 cup milk

• 1 teaspoon salt

• 2 garlic cloves, crushed

• 300g mushrooms, sliced

• 1 cup shredded tasty cheese

• Fresh sage (garnish, optional)

Method

Step 1. Preheat oven to 200C. Bring a large pot of water to boil. Cook pasta for 5 mins. Drain, toss with a drizzle of oil, and set aside

Step 2. Bring a large pot of water to a boil, add the cauliflower, and cook until tender. Meanwhile, saute the minced garlic. Transfer the cooked cauliflower to a blender with broth, milk, salt to taste, and sauteed garlic. Puree until very smooth. You might need to do this in batches depending on the size of your blender.

Step 3. Heat a drizzle of olive oil in a large pan. Add the chicken and mushrooms and saute until golden brown

Step 4. Toss the cooked pasta, cauliflower sauce, chicken, and mushrooms together in a large baking dish

Step 5. Sprinkle with cheese and bake uncovered for 10 mins. Some of the moisture from the mushrooms will seep out – give it a quick stir to reincorporate it and make it creamy. Top with fresh sage and enjoy x

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