Creamy Chicken, Mushroom and Caramelized Onion Pasta Bake with Crispy Parmesan Panko

This creamy pasta bake brings together tender chicken, earthy cremini mushrooms and sweet caramelized onions in a rich white cheddar sauce. A crunchy Parmesan panko topping adds the perfect contrast, making every bite irresistible.

Perfect for a cozy weeknight dinner or a casual dinner party, this dish is both comforting and elegant. Serve it straight from the baking dish for a rustic, family-style meal.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice mushrooms. Halve, peel and thinly slice onion. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine panko, half the Parmesan, a drizzle of olive oil, salt and pepper. Set aside.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wash out pan and set aside to cool slightly.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
4. Heat a large drizzle of oil in the same pan over medium-low heat. Add onion and scallion whites; cook, stirring occasionally, until browned and softened, 8-10 minutes. Reduce heat to low. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water. Cook, adding additional splashes of water as necessary, until onion is caramelized and jammy, 1-2 minutes more. Season with salt and pepper.
5. To the pan with onion mixture, add mushrooms, cream sauce base and stock concentrate. Cook, stirring, until simmering, 1-2 minutes. Stir in cream cheese, cheddar, remaining Parmesan and 2 TBSP butter (4 TBSP for 4 servings) until melted and combined. Tip: If sauce seems too thick, stir in reserved pasta cooking water a splash at a time until desired consistency. Season with pepper to taste.
6. Stir drained cavatappi into pan with sauce. Transfer pasta and sauce to an 8-by-8-inch baking dish (9-by-13-inch for 4 servings). Evenly sprinkle with panko mixture. Bake on top rack until panko is golden brown, 2-4 minutes.
7. Garnish pasta bake with scallion greens. Serve directly from baking dish.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute white cheddar with sharp cheddar or Gouda for a different flavor.

Can I make this dish ahead of time?

You can assemble the pasta bake without the panko topping, cover and refrigerate for up to 24 hours. Add the panko topping just before baking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.