Chicken and Leek Pasta Bake
The combination of chicken and leek is a timeless favourite, always delivering on flavour. This simple yet delicious Chicken and Leek Pasta Bake Recipe is perfect for satisfying family meals.
Servings 4 Servings
Calories 766kcal
Ingredients
- Cooking Spray
- 250 g Rigatoni Pasta Cooked to Packet Instructions but for half the time
- 3 Chicken Breasts Cut into Large Chunks
- 2 Leeks Sliced
- 1 Teaspoon Garlic Puree or 2 crushed cloves fresh garlic
- 300 ml Chicken Stock Made with one stock cube
- 100 ml White Wine
- 200 ml Single Cream
- 200 g Ricotta
- 1 Tablespoon Thyme
- Salt and pepper
- 150 g Peas
- 50 g Parmesan Grated
- 50 g Cheddar Grated
Instructions
- Mist a flameproof and heatproof dish or pan with cooking spray and warm over medium heat on the hob.
- Add the chopped chicken and fry for 5-10 minutes until browned.
- Remove from the pan and leave to one side in a clean dish.
- Add more cooking spray to the pan if needed.
- Add the leeks and fry for 10 minutes, stirring often.
- Stir in the garlic puree. Cook for 2 minutes if using fresh garlic.
- Add the wine and simmer for 3 minutes, stirring occasionally.
- Pour in the stock and cream.
- Add the ricotta, thyme and a good pinch of salt and pepper.
- Return the chicken.
- Stir to break up the cheese.
- Bring to a simmer and reduce the temperature.
- Cook on a low simmer for 15 minutes, stirring occasionally.
- Add the peas and cook for a further 5 minutes until the sauce has reduced.
- Preheat the oven to 180 degrees C.
- Remove from the heat and stir in the part cooked pasta.
- Stir well.
- Top with grated cheddar and parmesan.
- Bake for 20 minutes until the cheese is golden brown.
- Remove from the oven and leave to sit for a few minutes before serving.
Notes
- Read the post above for more tips and advice.