Cheesy Chicken Alfredo Pasta Bake

INGREDIENTS

• 14 oz (400g) dried pasta
• 2 tbsp olive oil
• 1 onion peeled and finely chopped
• 1/2 lb (230g) baby chestnut mushrooms sliced in half
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic minced
• 1/2 cup (120ml) white wine
• 1/2 cup (120ml) chicken stock
• 1 cup (240ml) heavy whipping cream
• 2 cooked skinless chicken breasts roughly chopped or shredded
• 1 cup (100g) finely grated parmesan
• 1/2 cup (50g) strong cheddar grated/shredded
• 1/2 cup (50g) mozzarella cheese grated/shredded
• 1 small bunch of parsley roughly torn

DIRECTIONS

1. Preheat the oven to 375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
2. Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 4-5 minutes, stirring occasionally, until the onion softens.
3. Add the mushrooms, salt, pepper, and garlic, and cook for a further 3-4 minutes, stirring often, until the mushrooms are tender.
4. Add the white wine, turn up the heat to high and allow the wine to bubble for a few minutes until reduced by half, then turn the heat back down to medium.
5. Add the chicken stock, cream, shredded chicken, and half of the parmesan and stir together until the cheese melts.
6. By now the pasta should be cooked. Add the drained pasta to the pan and stir together until the pasta is coated in the creamy sauce.
7. Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan and the cheddar and mozzarella on top, then place in the oven for 20-25 minutes until the cheese is golden brown.
8. Remove from the oven and sprinkle with parsley before serving.

Here's another version with a few less ingredients and steps.

INGREDIENTS

• 1 tablespoon olive oil
• 3 chicken breasts, cubed
• Salt and pepper to taste
• 4 garlic cloves, minced
• 2 ½ cups chicken broth
• 2 ½ cups heavy cream
• 1 pound uncooked penne
• 2 cups parmesan
• 2 cups mozzarella 
• A handful of fresh parsley, chopped

DIRECTIONS

1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11x7 inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
3. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley. 
4. Serve warm and enjoy!

Cheesy Chicken Alfredo Pasta Bake