Creamy Chicken and Leek Pasta Bake

If you visit often or pay any attention to my Instagram feed you might have noticed that I’m a bit of a pasta fan. I’d happily eat it most nights. And leftover Pasta Sandwiches for lunch, because all the carbs! I love pasta in many different forms but perhaps my favourite thing about it is that there are so many different things that you can do with it. You could have pasta for dinner every day for a month and never eat the same thing twice. It’s so versatile, it’s always filling and it works with so many different flavours. Chicken and Leek Pasta Bake is a brilliant pastay family dinner. Perfect for when you want something comforting, and even better with a glass of white wine.

Creamy Chicken and Leek Pasta Bake with Salad in a bowl on the side

Chicken and Leek is a classic flavour combination. In a creamy sauce, it’s perfect as a pie filling, as well as being a cool Pasta Bake flavour.

My Chicken and Leek Pasta Bake is easy, tasty and filling. It’s a perfect weeknight dinner for the whole family to enjoy. If you’ve got any left, pop it in the fridge where it will be good for a few days, and reheat when you want it.

Chicken and Leek Pasta Bake is the perfect midweek family meal. Super tasty and wonderfully filling.

Variations to My Chicken and Leek Pasta Bake Recipe

If you prefer not to use white wine, simply add some extra stock instead. It won’t have quite the same tang, but it’s still a really nice meal, and if you don’t like white wine, you wouldn’t want the tang anyway.

If you’re not a pea fan, spinach is a great alternative. You could also add bacon if you wanted something a little extra. I use frozen chicken breasts, so I cook them off before starting, but fresh are fine too.

The Recipe

Creamy Chicken and Leek Pasta Bake

A simple and filling family dinner.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: British
Keyword: chicken, pasta bake
Servings: 6 People
Calories: 450kcal
Author: Donna


  • Cooking Spray or 1tbsp Cooking Oil
  • 300 g Pasta – Cooked to Packet Instructions
  • 3 Large Chicken Breasts – Cut into Large Chunks
  • 2 Large Leeks – Sliced
  • 3 Cloves Garlic – Crushed
  • 200 ml Chicken Stock
  • 100 ml White Wine
  • 100 g Peas
  • 200 ml Single Cream
  • 200 g Ricotta
  • 50 g Parmesan – Grated


  • Heat a little oil in a large ovenproof dish
  • Gently fry the garlic until fragrant
  • Add the chicken and fry until browned
  • Add the leeks and cook for a further 2 minutes until soft
  • Pour in stock, wine and peas and stir
  • Simmer for 20 minutes, stirring regularly
  • Preheat the oven to 180 degrees
  • Add the pasta and ricotta and stir well
  • Stir in the cream and bring back to the simmer
  • Simmer for 10 minutes, stirring often, until the sauce has thickened
  • Top with grated parmesan cheese
  • Bake in the oven for 30 minutes



I serve with salad and garlic bread.
I use frozen chicken breasts, which I precook before starting. I then add them with the leeks.

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