Baked Penne With Chicken, Broccoli, and Mushrooms

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“Cook's Illustrated”

Ingredients Nutrition


  1. Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
  2. Filling: adjust an oven rack to the middle position; preheat oven to 400°.
  3. Bring 4 quarts of water to a boil in a Dutch oven over high heat.
  4. Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
  5. Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
  6. Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
  7. Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
  8. Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
  9. Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
  10. Add in the onion and cook until softened and beginning to brown, about 8 minutes.
  11. Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
  12. Add in the flour and cook, stirring constantly, until golden, about 1 minute.
  13. Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
  14. Slowly whisk in the broth and cream; bring to a simmer, whisking often.
  15. Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
  16. Off the heat, stir in the Asiago and pepper.
  17. Add in the cooked pasta and broccoli to the sauce; stir to combine.
  18. Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
  19. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
  20. Serve immediately.

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