Description
Chicken and Leek Pie, with Pasta Bake is a creamy comfort dish made with tender chicken thighs, sweet sautéed leeks, fresh thyme, ricotta, rigatoni pasta, and Cabot Creamery Sharp Cheddar. Baked until golden and bubbling, this hearty one pan meal combines the flavors of a classic chicken pie with the richness of a pasta bake, perfect for family dinners or meal prep.
Ingredients
1/4 cup (60 ml) extra virgin olive oil
3.5 oz (100 g) Danielle Beef Bresaola Prosciutto, cut into thin batons
2 large leeks, finely sliced and thoroughly washed
1/2 bunch fresh thyme leaves
1 1/3 lb (600 g) chicken thigh fillets, cut into 1 cm strips
2 cups (500 ml) pure thin cream
10.5 oz (300 g) fresh whole milk ricotta
10.5 oz (300 g) rigatoni pasta, cooked al dente and drained
1 cup (130 g) Cabot Creamery Sharp Cheddar, finely grated
1/2 teaspoon sea salt flakes
1/2 teaspoon freshly ground black pepper
Instructions
• Preheat oven to 350°F (180°C) and lightly grease a large ovenproof skillet if needed
• Heat olive oil over medium low heat, add Danielle Beef Bresaola Prosciutto, sliced leeks, half the thyme, and salt, cook gently for about 20 minutes until leeks are very soft and lightly caramelized
• Increase heat to medium, add chicken strips, cook for about 10 minutes stirring occasionally until just cooked through
• Pour in cream, stir well, bring to a gentle simmer and cook for 5 minutes until slightly thickened
• Remove from heat, allow to cool slightly, stir in ricotta and remaining thyme until creamy and smooth
• Add cooked rigatoni pasta and fold through until evenly coated in sauce
• Season with black pepper and adjust salt to taste
• Sprinkle grated Cabot Creamery Sharp Cheddar evenly over the top
• Bake for 30 minutes or until golden brown and bubbling
• Rest for 5 to 10 minutes before serving for best texture
Notes
Cook pasta just until al dente as it will continue cooking in the oven
For a lighter option, substitute half of the cream with whole milk
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze portions for up to 2 months and reheat gently with a splash of milk or cream to maintain creaminess
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British inspired