Description
Indulge in a warm and hearty Cheesy Mud Chicken Pasta Bake that promises to gather everyone around the table with smiles. This rich and flavorful dish combines tender chicken, perfectly cooked pasta, and a mountain of gooey cheese for a satisfying family meal.
Ingredients
- boneless, skinless chicken thighs
- diced yellow onion
- garlic
- smoked paprika
- regular paprika
- cumin
- dried oregano
- chili powder
- unsweetened cocoa powder (optional)
- beef broth
- Worcestershire sauce
- non-alcoholic dark beer alternative or mushroom ketchup
- tomato paste
- penne, rigatoni, or rotini pasta
- sharp cheddar cheese
- low-moisture mozzarella cheese
- cream cheese or sour cream (optional)
Instructions
- Pat your boneless, skinless chicken thighs dry with paper towels. Season them generously all over with salt, black pepper, and a pinch of your 'mud' spice blend (smoked paprika, cumin, oregano).
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a tablespoon of olive oil. Sear the chicken thighs for 3-4 minutes per side until beautifully browned. Remove the chicken and set aside.
- Reduce the heat to medium. Add another splash of oil if needed, then add the diced onion to the pot. Cook, stirring frequently, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and the remaining 'mud' spices (smoked paprika, regular paprika, cumin, oregano, chili powder, and cocoa powder if using) to the pot. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring, allowing it to slightly darken.
- Pour in the beef broth, Worcestershire sauce, and your non-alcoholic dark beer alternative (or mushroom ketchup/extra broth). Scrape the bottom of the pot with a wooden spoon to deglaze.
- Return the seared chicken thighs to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is incredibly tender and easily shredded.
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
- Stir the cream cheese (if using) into the sauce in the pot until it's completely melted and smooth. Stir in about half of the shredded cheddar and mozzarella until just melted.
- Return the shredded chicken to the pot and stir to coat it thoroughly in the rich sauce. Taste and adjust seasoning with salt and pepper as needed.
- While the chicken is simmering, cook your chosen pasta according to package directions, but aim for al dente. Drain the pasta, reserving about a cup of the starchy pasta water.
- Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish.
- Add the drained pasta to the pot with the 'mud chicken' and sauce. Stir gently to combine everything, ensuring every piece of pasta and chicken is coated. If the mixture seems thick, add a splash of the reserved pasta water.
- Pour the entire mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining shredded cheddar and mozzarella generously over the top of the pasta bake.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted, golden brown, and gooey.
- Remove from the oven and let it rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Don't skimp on browning the chicken and onions for depth of flavor. Feel free to adjust spices to your taste and experiment with different cheeses. This dish can be made ahead and refrigerated for up to 2 days before baking.