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Gratin de Pâtes aux Champignons et Poulet

Le gratin de pâtes aux champignons et poulet est un plat familial réconfortant qui associe des pâtes fondantes, des morceaux de poulet savoureux et des champignons délicatement sautés dans une sauce crémeuse. Le tout est recouvert d’une couche généreuse de fromage gratiné au four pour une texture dorée et irrésistible. Simple à préparer avec des ingrédients du quotidien, ce plat complet est parfait pour un dîner convivial et gourmand.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: European, French
Ingredients Method Notes

Ingredients
  

Base du gratin
  • 300 g short pasta penne, fusilli or macaroni
  • 250 g chicken breast cut into cubes
  • 200 g button mushrooms sliced
Sauce crémeuse
  • 200 ml heavy cream
  • 25 g butter
Pour le gratin
  • 80 g grated cheese emmental, comté or mozzarella
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly ground

Method
 

  1. Preheat the oven to 180°C (350°F) so it is ready when the gratin is assembled.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside.
  3. Clean the mushrooms with a damp cloth and slice them into thin pieces.
  4. Melt the butter in a large frying pan over medium heat. Add the mushrooms and sauté for about 4 to 5 minutes until they release their moisture and become lightly golden.
  5. Add the diced chicken to the pan and cook for about 5 to 6 minutes, stirring regularly, until the chicken is lightly browned.
  6. Pour the cream into the pan. Season with salt and black pepper, then let it simmer gently for 3 to 4 minutes until the sauce thickens slightly.
  7. Add the cooked pasta to the pan and mix gently so the pasta is evenly coated with the creamy sauce.
  8. Transfer the pasta mixture to a baking dish and spread it evenly.
  9. Sprinkle the grated cheese evenly over the top of the dish.
  10. Bake in the oven for about 20 minutes until the cheese is melted and the surface becomes golden and slightly crispy.
  11. Remove from the oven and let the gratin rest for 5 minutes before serving. Serve hot.

Notes

You can enhance the flavor by adding a clove of minced garlic or a pinch of thyme when cooking the mushrooms. For extra vegetables, try adding spinach, zucchini, or leeks. If you prefer a lighter version, replace the cream with light cream or thick yogurt. A sprinkle of fresh parsley before serving adds color and freshness.