Chicken and Leek Pasta Bake
Chicken and Leek Pasta Bake



  • 60ml olive oil
  • 100g speck, chopped
  • 2 sliced leeks
  • Small bunch of thyme, leaves chopped
  • 600g chicken thigh fillets, cut into 1cm strips
  • 500ml cream
  • 300g ricotta cheese
  • 300g rigatoni, cooked and drained
  • 130g grated cheddar
  • Preheat the oven to 180C. Heat the oil in a large pan and add the leeks, speck, half the thyme and some seasoning. Cook until very soft, then add the chicken and cook for 10 mins. Add the cream and simmer for 5 mins. Stir in the ricotta, remaining thyme and cooked pasta, and stir to coat. Scatter with the cheddar and bake for 30 mins, then serve with green salad.
1 hr
6 serving

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