French Onion Chicken Pasta Bake

January 30, 2026

The Crumb Collection

January 30, 2026

🥣Prep time: 15 minutes

🥘Cook time: 15 minutes

⏱️Grill time: 2–3 minutes

😋Total time: ~30–33 minutes

🍴Serves: 4

250g penne pasta

1 tbsp olive oil

200g button mushrooms, thickly sliced

6 fresh thyme sprigs, leaves picked

1 barbecue chicken, skin and meat shredded, bones removed

40g packet French onion soup mix

60g baby spinach leaves

375ml (1½ cups) full cream milk

125ml (½ cup) thickened cream

155g (1½ cups) grated pizza cheese

Fresh continental parsley, finely chopped, to serve

Prepare the pasta
Preheat the oven grill to high. Lightly grease a large oven-safe baking dish.
Cook the penne pasta in a large saucepan of salted boiling water according to packet instructions until al dente. Drain well and set aside.
Build the flavour base
Heat the olive oil in a large, deep frying pan over high heat. Add the mushrooms and thyme leaves and cook, stirring occasionally, for 3–4 minutes or until the mushrooms are softened and lightly golden.
Create the sauce
Reduce the heat to medium. Add the shredded chicken, French onion soup mix, spinach, milk, cream and half of the grated cheese to the pan. Stir well to combine. Bring to a gentle simmer, allowing the spinach to wilt and the sauce to thicken slightly.
Combine and season
Add the cooked pasta to the sauce and gently stir until evenly coated. Taste and season with salt and cracked black pepper if needed.
Bake and finish
Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with the remaining cheese. Place under the grill for 2–3 minutes, or until the cheese is melted, golden and bubbling.
Serve
Remove from the oven and finish with a sprinkle of fresh parsley. Serve immediately.