A casserole dish serving chicken & leek pasta bake with a crunchy top

Chicken & leek pasta bake with a crunchy top

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 4

You can pre-prepare the chicken base and freeze to make a hearty, no-fuss pasta bake later in the week. It's sure to become a family favourite

Nutrition and extra info

  • Chicken base only

Nutrition: Per serving

  • kcal601
  • fat18g
  • saturates7g
  • carbs73g
  • sugars7g
  • fibre3g
  • protein35g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g dried spinach pasta (we used Seeds of Change spinach trottole pasta, available from Tesco)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 leeks, cleaned and finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 3 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 2 tbsp low fat soft cheese
  • 2 tbsp fine breadcrumbs

For the chicken base

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 (depending on size) skinless chicken thigh fillets, cut into cubes
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 skinless chicken breast, cut into cubes
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • onion very finely chopped (optional)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Method

  1. For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.

  2. Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  3. Cook the pasta following pack instructions. Put the leeks in a pan with a little water, cover and cook until very soft. Drain, then return to the pan with the courgette, pesto and soft cheese, stir everything together, add the chicken base and stir well, then heat until just bubbling. Add a splash of water if it’s very thick.

  4. Stir the pasta into the chicken mixture and tip into a large baking dish. Sprinkle over the breadcrumbs and grill the top until it browns.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.