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Chicken & Leek Pasta Bake


  1. Bring a large pan of salted water to the boil and add the pasta. Cook for 5 mins.
  2. Add the sliced leeks, stripped chicken and sweetcorn and continue to cook for a further 8 mins or until pasta is tender. Drain well.
  3. Meanwhile, put the butter, flour and milk in a separate pan, and over a medium heat, whisk constantly until the mixture comes to the boil. Reduce the heat and continue to stir until thickened.
  4. Add half of the cheese, season with salt & pepper and stir sauce until cheese has melted.
  5. Put the chicken, leek and pasta into an oven-proof dish, pour over the sauce and sprinkle the remaining cheese on top.
  6. Crush the crisps in their packet, then empty out onto the top of your bake and grill for 2-3 mins, until the cheese is melted and golden.
  7. Serve immediately as is, or with a mixed salad, for a tasty mid-week meal the kids will love!


200g pasta shapes

2 leeks, sliced

small tin of sweetcorn

4 chicken drumsticks, cooked & stripped

25g butter

2 tbsp plain flour

300ml semi-skimmed milk

140g mature cheddar cheese, grated

salt & pepper

packet of ready salted crisps

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