This easy and creamy Chicken Pasta Bake from Jamie Oliver is the perfect comfort meal. With tender pasta, rich ricotta, and juicy chicken, it’s a quick and simple dinner that’s both satisfying and nutritious. You can easily adjust it with whatever veggies or ingredients you have on hand!
Ingredients Needed
- 1 tbsp butter (15g), plus extra for greasing
- 350g (12oz) conchiglie pasta
- Olive oil, for coating
- 2 leeks
- 2 garlic cloves
- 100ml (3.4oz) chicken stock
- 100ml (3.4oz) white wine
- 150g (5.3oz) frozen peas
- 200g (7oz) cooked chicken, diced
- 225ml (7.6oz) milk
- 250g (9oz) ricotta, divided
- 60g (2.1oz) Parmesan, grated
How To Make Chicken Pasta Bake
- Preheat the Oven: Preheat the oven to 180°C/350°F/gas 4 and grease a 30cm x 25cm (12×10-inch) baking dish.
- Cook the Pasta: Bring a large pan of salted water to a boil. Cook the conchiglie pasta for slightly less time than the packet instructions, so it’s just undercooked. Drain and rinse under cold water to stop it from cooking further. Drizzle with olive oil to coat and return to the pan.
- Cook the Leeks & Garlic: Roughly chop the leeks. In a frying pan, melt the butter and sauté the leeks for 10 minutes, or until soft. Peel and mince the garlic, add to the pan and cook for 1 minute. Pour in the chicken stock and white wine, and simmer for 8-10 minutes, until most of the liquid has evaporated. Add the frozen peas, stir, and cook for another 30 seconds.
- Combine the Ingredients: Dice the cooked chicken and add it to the pasta. Stir in the leek mixture, milk, and two-thirds of the ricotta. Season with salt and pepper.
- Assemble & Bake: Transfer the pasta mixture to the greased baking dish. Top with the remaining ricotta, grate the Parmesan over and drizzle with a little olive oil if desired. Bake for 25 minutes, or until piping hot and golden on top.
Recipe Tips
- Undercook the Pasta: Cook the pasta for about 1-2 minutes less than the package suggests. This helps it stay firm when baking and prevents it from becoming mushy.
- Don’t Overcook the Chicken: Use pre-cooked chicken that’s not overcooked. This keeps it tender and flavorful when mixed into the pasta.
- Let it Rest Before Serving: After baking, let the dish sit for 5 minutes before serving. This helps everything set and makes it easier to serve.
- Add Extra Cheese for Crispiness: For an extra crispy top, sprinkle a little more Parmesan on top before baking. It’ll create a delicious golden crust.
How To Store And Reheat Leftovers?
- Refrigerate: Allow the leftover Chicken Pasta Bake to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the pasta bake cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the leftover Chicken Pasta Bake in an oven-safe dish and cover with foil. Heat for about 15-20 minutes, or until piping hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 460
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 670mg
- Potassium: 700mg
- Total Carbohydrate: 43g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 27g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Curry Slow Cooker
- Jamie Oliver Roast Chicken
- Jamie Oliver Chicken And Mushroom Pie
- Jamie Oliver Chicken And Leek Pie
Jamie Oliver Chicken Pasta Bake
Description
This easy and creamy Chicken Pasta Bake from Jamie Oliver is the perfect comfort meal. With tender pasta, rich ricotta, and juicy chicken, it’s a quick and simple dinner that’s both satisfying and nutritious. You can easily adjust it with whatever veggies or ingredients you have on hand!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 180°C/350°F/gas 4 and grease a 30cm x 25cm (12×10-inch) baking dish.
- Cook the Pasta: Bring a large pan of salted water to a boil. Cook the conchiglie pasta for slightly less time than the packet instructions, so it’s just undercooked. Drain and rinse under cold water to stop it from cooking further. Drizzle with olive oil to coat and return to the pan.
- Cook the Leeks & Garlic: Roughly chop the leeks. In a frying pan, melt the butter and sauté the leeks for 10 minutes, or until soft. Peel and mince the garlic, add to the pan and cook for 1 minute. Pour in the chicken stock and white wine, and simmer for 8-10 minutes, until most of the liquid has evaporated. Add the frozen peas, stir, and cook for another 30 seconds.
- Combine the Ingredients: Dice the cooked chicken and add it to the pasta. Stir in the leek mixture, milk, and two-thirds of the ricotta. Season with salt and pepper.
- Assemble & Bake: Transfer the pasta mixture to the greased baking dish. Top with the remaining ricotta, grate the Parmesan over and drizzle with a little olive oil if desired. Bake for 25 minutes, or until piping hot and golden on top.
Notes
- Undercook the Pasta: Cook the pasta for about 1-2 minutes less than the package suggests. This helps it stay firm when baking and prevents it from becoming mushy.
- Don’t Overcook the Chicken: Use pre-cooked chicken that’s not overcooked. This keeps it tender and flavorful when mixed into the pasta.
- Let it Rest Before Serving: After baking, let the dish sit for 5 minutes before serving. This helps everything set and makes it easier to serve.
- Add Extra Cheese for Crispiness: For an extra crispy top, sprinkle a little more Parmesan on top before baking. It’ll create a delicious golden crust.
Jamie Oliver Chicken Pasta Bake