Chicken alfredo pasta bake
A creamy and comforting pasta bake featuring spinach, chicken, and pancetta in a classic alfredo sauce. Perfect for cold nights and suitable for freezing.
Ingredienser
- 2 tbsp vegetable oil
- 65 g pancetta
- 2 chicken breasts cut into small chunks
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 500 g conchiglie pasta
- 40 g plain flour
- 220 ml double cream
- 470 ml whole milk
- 1 tbsp Dijon mustard
- 100 g cheddar grated
- 200 g spinach
- 65 g parmesan grated
Gör så här
Pour the vegetable oil into a large, deep, frying pan. Once shimmering, scatter in the pancetta. Cook until golden, then remove from the pan using a slotted spoon, leaving behind the oil.
Add the chicken to the pan and sprinkle with salt and pepper. Cook until golden on all sides, around 5-6 mins. Remove from the pan and set aside.
Tip the onion and garlic into the pan and cook for 8-10 mins. Put the pasta on to boil at the same time.
Scatter the flour into the onion and garlic mixture, and cook for 1 min.
Pour in the cream and milk a little at a time, whisking between each addition, until you have a smooth sauce. Reserve a mugful of pasta water before draining.
Stir the mustard and cheddar into the sauce. Season well with salt and pepper, then stir in the cooked pasta, chicken, reserved pancetta and a good splash of pasta water – you want it to be quite saucy.
Stir in the spinach a handful at a time to wilt, then transfer everything to an ovenproof dish.
Sprinkle with parmesan over the top and some more black pepper.
Heat the oven to 190C/180C/gas 4. Bake for 20 mins, or if you're cooking from frozen, cook for 1 hr until bubbling.