Chicken Alfredo Pasta Bake
A deliciously easy weeknight dinner idea with a chicken Alfredo pasta bake - a creamy sauce with chicken, pancetta, spinach and topped with cheese, it's delightful.
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Servings: 6 people
Ingredients
- 350 g pasta (cooked aldente)
- 1-2 tbsp olive oil
- 100 g pancetta
- 400 g chicken breast (cubed)
- 1 onion (chopped)
- 3-4+ garlic cloves (finely chopped)
- 2 tbsp plain flour
- 300 ml single cream
- 300 ml milk
- 100 g mature cheddar cheese
- 100 g parmesan
- salt and pepper to taste
- 1 tsp mustard (I used wholegrain)
- 50-100 g spinach
topping
- grated cheese
- stale breadcrumbs
Instructions
- Preheat your oven to 200ºc/180ºc fan and grab a medium-large baking dish
- Make sure your pasta is cooked aldente - at least two minutes less than the packet cooking time
- Add the pancetta to a large pan and start to fry in the olive oil
- Add the chicken and continue to cook - it'll start to brown
- Add the onion and begin to cook this and sweat this down
- Add the garlic and fry for a couple more minutes
- Add the plain flour, give this a stir and cook out for a couple of minutes.
- Add the cream, milk, salt and pepper, mustard and two cheeses
- Stir and melt the cheese down, then add the spinach and stir through.
- Stir through the pasta, and pour into the baking dish. Top with extra cheese and breadcrumbs and bake in the oven for 25-30+ minutes until golden
- Enjoy with a side salad or garlic bread or both
Notes
- This recipe is best served fresh, but it will last for 3 days in the fridge once made.
- You can reheat the meal in the microwave in short bursts until piping hot, or covered in foil in the oven again until piping hot
- You can freeze the dish for 3+ months once made, defrost in the fridge the night before re-baking.