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Creamy and Cheesy Baked Pasta

Prep Time15 minutes
Cook Time30 minutes
Servings: 5

Ingredients

  • 1 large chicken breast, scored and cut into 1" inch chunks
  • 1 slice of ham, ½" inch thick cut into cubes
  • 1 small sweet onion, chopped
  • ½ lb sliced cremini or baby bella mushrooms
  • 1 bag fresh baby spinach
  • 1-2 tsp fresh thyme leaves
  • 2 cups uncooked pasta (fusili, penne or rigatoni)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1¼ cups milk or half and half
  • 1 cup riesling
  • 3 tbsp grated parmesan
  • 2½ cups shredded cheese
  • 5 tbsp all purpose flour
  • 5 eggs

Instructions

Boiled Eggs

  • Boil water in a medium pot over high heat. When the water starts to simmer, add salt and place eggs in the pot carefully.
  • Boil eggs for 6 minutes then place cover and turn off heat. Leave the eggs in the pot for additional 3 minutes then drain the water and pour cold water on the eggs for 2-3 minutes.
  • Peel the shells, cut eggs into wedges and set it aside.

Baked Pasta

  • Cook pasta in boiling water for 15-20 minutes. When done, drain and set it aside.
  • Using paper towel, dry chicken pieces. In a small bowl, add 3 tbsp of flour and coat chicken evenly.
  • Turn on oven to 425°. Heat large skillet over medium heat and add olive oil and butter. When olive oil starts to sizzle, add onions and sauté until soft. Add chicken pieces and cook for 2-3 minutes.
  • Add ham, mushrooms, thyme leaves, wine and 2 tbsp flour to the skillet and stir to combine.
  • Next, add milk or half and half, parmesan cheese, ½ cup shredded cheese and cooked pasta to the skillet. Mix all the ingredients well then turn off heat. When the skillet has cooled off after few minutes, add spinach to the skillet and combine with the pasta mixture.
  • Transfer pasta mixture in individual gratin dish, sprinkle shredded cheese and place boiled egg wedges on top. Place gratin dishes on baking sheet and bake pasta for 10 minutes or until cheese turns golden brown.