Baked Chicken and Mushroom Pasta with Mascarpone

Baked pasta is typically made creamy and cheesy with ricotta in the stuffing, but give mascarpone a chance instead. It’s the Italian version of cream cheese, and it melts wonderfully in the midst of hot pasta and tender chicken and mushrooms.

Mascarpone

This dish is simple baked pasta at its simplest. Pretty darn tasty too.

Note: I used casarecce pasta for this recipe—a semi-short pasta similar to a skinny rigatoni. Choose your own short noodle. It's all good.

Cooked, Drained Casarecce

Serves 4

Ingredients

• 6 oz mascarpone, room temperature
• 1 large egg plus 1 egg yolk, lightly beaten
• 1 tbsp chopped fresh rosemary, divided
• 1 tbsp thinly sliced fresh basil, divided, plus more for garnish
• 7 oz casarecce (or other semi-short pasta)
• 2 tbsp olive oil, divided, plus more for oiling dish
• 1 lb chicken tenders, cut into bite-sized pieces
• sea salt
• freshly ground black pepper
• 8 oz button mushrooms, thinly sliced
• 2 garlic cloves, finely chopped
• 1-1/2 cups canned crushed tomatoes
• 1 cup finely shredded asiago cheese

Preparation

1. Preheat the oven to 350°F.
2. Combine the mascarpone, eggs, half the rosemary, and half the basil in a large bowl.

Mascarpone Mixture

1. Boil the pasta according to package directions and drain. Add to the bowl with the mascarpone mixture.
2. Heat a skillet over medium heat and add 1 tablespoon oil, swirling to coat. Add the chicken and season lightly with salt and pepper. 
3. Cook, stirring frequently, until just done, 7-8 minutes. Remove from the heat and let cool 5 minutes, then add the chicken to the mascarpone mixture and wipe out the skillet.
4. Add the remaining 1 tablespoon of oil to the pan and add the mushrooms, garlic, remaining rosemary, and other half of the divided basil (save some extra for garnish).
5. Season lightly with salt and pepper and cook until most of the liquid has evaporated and the mushrooms are tender, about 10 minutes. Remove from the heat and let cool 5 minutes, then add to the mascarpone mixture, stirring well to combine all the ingredients.

Chicken Beginning to Cook

Cooked Chicken

Mushroom Mixture Beginning to Cook

Cooked Mushroom Mixture

Combined Ingredients

1. Lightly oil an 11 X 7-inch baking dish. Spoon the pasta mixture into the dish, spreading to an even thickness. Spoon the crushed tomatoes on top and sprinkle with asiago cheese.
2. Bake uncovered until bubbly and beginning to brown, 30-35 minutes. Remove from the oven and let rest 5 minutes. Garnish with sliced basil.

Spread Pasta Mixture in Dish

Tomatoes and Cheese Added

Baked Pasta

Divide among 4 pasta bowls and serve.

Baked Chicken and Mushroom Pasta with Mascarpone