Chicken Italian

Move over chicken and leek pie, this pasta bake will blow your mind

Name: Chicken, leek and ricotta rigatoni bake recipe
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 100g speck, cut into thin batons; 2 leeks, finely sliced; 1/2 bunch thyme, leaves picked; 600g chicken thigh fillets, cut into 1cm strips; 2 cups (500ml) pure (thin) cream; 300g fresh ricotta; 300g rigatoni pasta, cooked to packet instructions, drained and refreshed; 130g finely grated Gruyere or tasty cheddar

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by Phoebe Wood

May 01, 2020

This golden pasta bake is great for a winter night in.

1/4 cup (60ml) extra virgin olive oil
100g speck, cut into thin batons
2 leeks, finely sliced
1/2 bunch thyme, leaves picked
600g chicken thigh fillets, cut into 1cm strips
2 cups (500ml) pure (thin) cream
300g fresh ricotta
300g rigatoni pasta, cooked to packet instructions, drained and refreshed
130g finely grated Gruyere or tasty cheddar

Method

1.

Preheat oven to 180°C. Heat oil in a large ovenproof pan over medium-low heat and add speck, leeks, half the thyme and 1/2 tsp salt flakes. Cook, stirring, for 20 minutes until leek is very soft. Increase heat to medium, add chicken and cook for 10 minutes until just cooked through. Add cream and bring to a simmer. Cook for 5 minutes or until cream has slightly reduced.
2.

Remove from heat and cool slightly, then stir in ricotta, remaining thyme and cooked pasta, then coat pasta in the sauce. Season well with salt and pepper.
3.

Scatter with Gruyere then bake for 30 minutes or until golden. Scatter with black pepper to serve.