Smothered Chicken Pasta Casserole

Chicken Main Dishes Pasta



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I got the idea for this casserole from the very inspiring Pinterest.  I happened to see a recipe that had chicken and pasta that was topped with bacon, I didn’t click on the image to get the details I just made a mental note of what some of the ingredients were so I could build my own recipe.  I love to create new recipes from just seeing a picture without knowing the actual recipe.  This casserole was the result and let me tell you it was a huge hit!  The sauce was so full of flavor I will be making this casserole time and time again.  





Smothered Chicken Pasta Casserole
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  1. 4 slices bacon
  2. 1 1/2 lbs. boneless skinless chicken breast, quartered
  3. 1 shallot, finely chopped
  4. 3 cloves garlic, minced
  5. 1 small onion, chopped
  6. 1 pound angel hair pasta
  7. 1 cup baby portabella mushrooms, sliced
  8. 2 tbsp. sherry
  9. 1 1/2 cup half-and-half
  10. 1 cup milk
  11. 1 tbsp. corn starch
  12. 1 tbsp. water
  13. 1 cup fontina cheese, shredded
  14. 1/2 cup grated parmesan cheese
  15. 1 to 2 scallions, sliced
  16. 1 cup grape tomatoes, quartered
  1. Preheat oven to 375 degrees.
  2. Spray a 10 quart baking dish with cooking spray and set aside.
  3. Bring a large pot of water to a boil. Add the angel hair pasta and boil for 8 minutes. While the pasta is boiling place a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon and let drain on a paper towel.
  4. Add the chicken breast to the pan and cook 4 minutes on each side.
  5. While the chicken is cooking strain the pasta and set aside.
  6. Once the chicken is cooked remove from the pan and set aside.
  7. Add the shallots, garlic, mushrooms and onions sautee for 2-3 minutes. Add the sherry and cook for 30 seconds. Add the half-and-half and milk. Cook for 1 minute.
  8. Make a slurry with the cornstarch and water. Add the slurry to the pan and cook for 3-4 minutes until thickened. Add the grape tomatoes and parmesan cheese. Cook for 2 minutes.
  9. Layer the noodles on the bottom of the prepared casserole dish. Place the chicken pieces on top of the noodles. Pour the sauce mixture over the noodles. Top with the fontina cheese.
  10. Bake for 30 minutes until the cheese is bubbly.
  11. Top the casserole with the bacon and chopped scallions.
Miranda's Kitchen

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