Chicken Mustard Pasta Bake

Mustard Chicken Pasta Bake
Mustard Chicken Pasta Bake. Linda Larsen
    60 mins

I came up with this recipe out of ingredients I had on hand when I didn't want to go to the store, but wanted something warm and comforting for dinner. The recipe is easy to make and is a one dish meal; all you need to add is a green salad or fruit salad for a hearty meal.

You could substitute cooked shrimp, cooked chopped ham, or even leftover cooked roast beef for the chicken if you'd like. And instead of the peas, use chopped bell peppers, broccoli florets, or even carrots that have been cooked until crisp-tender.

This is also a great make-ahead recipe. Make the entire recipe but don't bake it. Cool it completely in the refrigerator, then refrigerate up to 24 hours, or freeze it up to 3 months. Bake straight from the fridge if it's just chilled, adding about 10-15 minutes to the baking time. If you freeze it, let it thaw overnight in the fridge, then bake. Enjoy every bite.

What You'll Need

  • 1-1/2 (16 ounce) packages gemelli pasta
  • 1 (16 ounce) package frozen baby peas
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups cooked, chopped or shredded chicken
  • 1 (16 ounce) jar Alfredo sauce
  • 1/3 cup milk
  • 1/3 cup creamy honey dijon salad dressing
  • 3 tablespoons Dijon mustard
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded provolone or fontina cheese
  • 1-1/2 cups cubed Swiss or Havarti cheese
  • 1/2 cup grated Parmesan cheese

How to Make It

Preheat oven to 375°F. Bring a large pot of water to a boil.

Cook the pasta until almost al dente (it will cook more in the sauce as the recipe bakes in the oven). Drain the pasta over the peas that you have placed in a colander, and set aside.

Heat the olive oil in a large skillet over medium heat for about a minute. Add the onion and garlic; cook and stir until tender, about 4 minutes. Add the chicken and heat through.

Add the Alfredo sauce and milk and bring to a simmer. Simmer for 3 minutes.

Then add the salad dressing, mustard, thyme, salt, pepper, and shredded cheese. Cook over medium heat until the cheese melts, about 2 to 3 minutes longer. Stir in the cooked and drained pasta and the peas. Then fold in the cubed cheese.

Pour the mixture into a 13" x 9" glass baking dish and top with the Parmesan. Bake for 25 to 35 minutes or until the sauce bubbles and the top starts to brown.