Creamy baked pasta with tender chicken, mushrooms, and a smooth stroganoff-style sauce.

14 ounces pasta shapes

1 tablespoon olive oil or mild vegetable oil

1 medium onion, finely chopped

1 cup sliced mushrooms

1 red bell pepper, finely diced

2 garlic cloves, minced

1½ cups chicken broth

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon paprika

2 tablespoons all-purpose flour

1 cup light sour cream or crème fraîche

2 cups cooked chicken breast, cubed

⅛ teaspoon freshly grated nutmeg

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1. Heat oil in a skillet over medium heat.

2. Add onion, mushrooms, and bell pepper; cook until softened.

3. Stir in garlic and cook briefly.

4. Add broth, salt, pepper, and paprika.

5. Simmer uncovered for 5–10 minutes.

6. Cook pasta until just tender and drain.

7. Preheat oven to 350°F.

8. Mix flour and sour cream until smooth.

9. Stir into skillet and cook until thickened.

10. Add chicken and coat evenly.

11. Transfer pasta to baking dish.

12. Stir nutmeg into sauce and adjust seasoning.

13. Pour sauce over pasta and mix gently.

14. Cover and bake 15–20 minutes.

15. Rest briefly before serving.

Cook pasta just until tender to avoid over-softening. Reheat leftovers gently for best texture.