Chicken & Mushroom Pesto Pastabake

Prep 25 minutes

Total 50 minutes

Add the pasta to a pan of boiling water with a splash of olive oil and a pinch of salt. Boil for around 12 minutes until cooked.
Add the chicken breasts to a baking tray. Season with a drizzle of olive oil, salt and pepper and bake in the oven at 180℃ For 18-20 minutes.
Once cooked, remove from the oven and shred into small pieces.
Add the diced shallot to a pan with 1 tbsp of olive oil and gently fry until totally translucent - about 8 minutes.
Now add the mushrooms and continue to fry until completely soft - about 10 minutes. Add 2 tbsps of pasta water to the pan and stir.
Stir in the creme fraiche and bring to a simmer for 10 minutes before stirring through the pesto. Add a little more pasta water to loosen the sauce if its looking a little thick. Taste and season with salt and pepper if needed.
Add the chicken and cook for a further 3-4 minutes.
Stir through the pasta before adding to an oven proof dish.
Cover in lots of mozzarella and the slices of red onion. Bake for 15 minutes at 180℃ And then finish under the grill for 5 minutes until golden in colour.

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Prep 25 minutes

Total 50 minutes

Serves

US | Metric

Ingredients

Add the pasta to a pan of boiling water with a splash of olive oil and a pinch of salt. Boil for around 12 minutes until cooked.
Add the chicken breasts to a baking tray. Season with a drizzle of olive oil, salt and pepper and bake in the oven at 180℃ For 18-20 minutes.
Once cooked, remove from the oven and shred into small pieces.
Add the diced shallot to a pan with 1 tbsp of olive oil and gently fry until totally translucent - about 8 minutes.
Now add the mushrooms and continue to fry until completely soft - about 10 minutes. Add 2 tbsps of pasta water to the pan and stir.
Stir in the creme fraiche and bring to a simmer for 10 minutes before stirring through the pesto. Add a little more pasta water to loosen the sauce if its looking a little thick. Taste and season with salt and pepper if needed.
Add the chicken and cook for a further 3-4 minutes.
Stir through the pasta before adding to an oven proof dish.
Cover in lots of mozzarella and the slices of red onion. Bake for 15 minutes at 180℃ And then finish under the grill for 5 minutes until golden in colour.