Creamy Chicken and Leek Pasta Bake

Name: Creamy Chicken and Leek Pasta Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 300g Penne pasta; 2 tbsp Olive oil; 500g Boneless, skinless chicken breasts, cut into 1-inch cubes; 2 medium Leeks, white and light green parts only, thinly sliced and rinsed; 2 cloves Garlic, minced; 2 tbsp All-purpose flour; 600ml Chicken broth; 120ml Heavy cream; 1 tsp Dried thyme; 1/2 tsp Ground nutmeg; 150g Shredded mozzarella cheese; 50g Grated Parmesan cheese; Salt and black pepper To taste; Fresh parsley, chopped For garnish

(0 Ratings)

This Creamy Chicken and Leek Pasta Bake is a wonderfully comforting dish, perfect for a March evening as leeks come into season. Succulent pieces of chicken breast are sautéed with tender leeks, then combined with al dente penne in a rich, velvety cheese sauce. Baked until bubbly and golden, it's a family-friendly meal that's both satisfying and easy to prepare.

speichern

Prep Time20 min

Cook Time35 min

Servings6 servings

DifficultyEasy

Equipment

Large oven-safe skillet or Dutch ovenLarge potBaking dish (if not using oven-safe skillet)

Instructions

1
Preheat oven to 190°C (375°F). Cook penne pasta according to package directions until al dente. Drain well and set aside.
2
While pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
3
Add sliced leeks to the same skillet and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the leeks and stir, cooking for another minute.
4
Gradually whisk in the chicken broth, stirring constantly until the sauce thickens. Stir in the heavy cream, dried thyme, and nutmeg. Bring to a gentle simmer, then return the cooked chicken to the skillet. Stir in half of the mozzarella cheese and all of the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5
Add the cooked penne pasta to the skillet with the chicken and sauce, tossing gently to coat everything evenly. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining mozzarella cheese over the top.
6
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese topping is melted and golden brown. Garnish with fresh chopped parsley before serving.

Nutrition

Calories550 kcal

Protein40g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make this dish vegetarian?

Yes, you can omit the chicken and add extra vegetables like sliced mushrooms, spinach, or roasted bell peppers. You can also use vegetable broth instead of chicken broth.

What kind of pasta works best?

Penne is great for this dish as its tubes catch the creamy sauce, but other short pasta shapes like rigatoni, ziti, or cavatappi would also work well.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover and bake in the oven at 160°C (325°F) until heated through, adding a splash of milk or broth if the sauce seems too thick.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.