French Onion Chicken Pasta Bake

There’s something about French onion soup mix that feels like a little kitchen magic — a nostalgic pantry staple that transforms humble ingredients into something truly comforting. Our French Onion Chicken Pasta Bake is a modern twist on that old-school favourite, turning the classic flavours we all grew up with into a rich, creamy pasta dish the whole family will love. Imagine tender chicken, golden mushrooms, and baby spinach all wrapped in a simple French onion sauce, topped with a bubbling, golden cheese crust. It’s the kind of dinner that makes you want to gather around the table, pour a glass of wine, and savour every bite. Perfect for a cosy weeknight or a relaxed weekend feast, this bake is destined to become a new classic in your recipe collection.

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French Onion Chicken Pasta Bake

Ingredients:

250g penne pasta

1 tbsp olive oil

200g button mushrooms, thickly sliced

Leaves from 6 sprigs fresh thyme

1 cooked free-range roast chicken, meat shredded (discard bones and skin)

40g packet French onion soup mix

2 large handfuls baby spinach (about 60g)

375ml (1½ cups) full cream milk

125ml (½ cup) cream

150g (about 1½ cups) grated pizza cheese blend (or a mix of mozzarella and tasty cheese)

Avohaven Herb Salt or Salt’n’Peppa, to taste

Fresh parsley, chopped, to serve

Instructions:

Preheat your oven grill to high. Lightly grease a large baking dish (around 2-litre capacity).

Bring a large pot of salted water to the boil. Add penne and cook following packet instructions until just al dente. Drain well and set aside.

hile the pasta is cooking, heat olive oil in a large deep frying pan over medium-high heat. Add the mushrooms and thyme leaves. Cook, stirring occasionally, for about 3–4 minutes or until the mushrooms are softened and starting to colour.

Add the shredded chicken, French onion soup mix, spinach, milk, cream, and half of the cheese to the pan. Stir gently to combine and bring to a gentle simmer, allowing the spinach to wilt. Season well with Avohaven Herb Salt or Salt’n’Peppa, or salt and cracked black pepper if you like.

Stir the cooked pasta into the sauce until evenly coated.

Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

Place the dish under the grill for 2–3 minutes or until the cheese is golden and bubbling.

Scatter over fresh chopped parsley before serving. Serve hot with a crisp green salad or crusty bread on the side.