This Cheesy Chicken Pasta Bake with Creamy Leek Sauce is the ultimate cozy dinner for any night of the week. Tender pasta is layered with juicy chicken, sautéed tomatoes, and aromatic onions, then smothered in a rich and velvety leek béchamel sauce. Topped with golden, bubbling cheese and baked to perfection, it’s the kind of dish that fills your kitchen with irresistible aromas and your table with happy smiles.
Preparation Details
Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4–6 servings
Cuisine: European-inspired fusion (French béchamel meets Italian-style pasta bake)
Ingredients
For the Pasta and Sauce
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Water (enough to boil pasta)
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Salt, to taste
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250–300 g pasta (penne, rigatoni, fusilli, or similar)
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1–2 tablespoons butter
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1 leek, finely sliced
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2 tablespoons all-purpose flour
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500 ml (2 cups) milk
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Ground black pepper, to taste
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150–200 g shredded cheese (mozzarella, gouda, or cheddar)
For the Chicken Filling
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1 onion, chopped
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2 chicken fillets, diced
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Salt, to taste
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Ground black pepper, to taste
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1 teaspoon paprika
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2–3 tomatoes, diced
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1 teaspoon Italian herbs or seasoning mix
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook until al dente (firm to the bite).
Drain and toss with a little butter to prevent sticking. Set aside.
2. Prepare the Leek Cream Sauce
In a medium saucepan, melt the butter over medium heat.
Add the sliced leek and cook until softened (about 5–6 minutes).
Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
Gradually add milk, whisking constantly to avoid lumps.
Add salt and pepper to taste. Simmer until the sauce thickens (about 5 minutes).
Stir in half of the shredded cheese and mix until melted. Remove from heat.
3. Sauté the Chicken and Vegetables
Heat oil in a large skillet. Add chopped onion and sauté until translucent.
Add diced chicken and cook until golden and cooked through.
Season with salt, pepper, and paprika.
Add the diced tomatoes and Italian herbs. Simmer until the tomatoes soften. Set aside.
4. Assemble the Bake
Preheat your oven to 180°C (356°F).
Lightly grease a baking dish (9×13 inch recommended).
Layer the cooked pasta on the bottom.
Add the chicken-tomato mixture on top and gently mix.
Pour the creamy leek sauce evenly over the top.
Sprinkle with the remaining cheese.
5. Bake
Place the casserole in the oven and bake for 25–30 minutes, or until golden and bubbly on top.
6. Serve
Let the dish rest for 5–10 minutes before serving.
Garnish with chopped parsley or basil if desired.
Nutritional Information (per serving, approx.)
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Calories: 520
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Protein: 32g
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Carbohydrates: 45g
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Fat: 24g
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Fiber: 3g
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Sodium: 480mg
Origin and Popularity
This dish is a modern European fusion casserole that brings together elements of French and Italian comfort cuisine. The creamy béchamel sauce (originating from France) pairs beautifully with Italian pasta, offering a luxurious mouthfeel. Leeks, a staple in French and Northern European cooking, add a sweet, aromatic twist. The tomatoes and herbs reflect Italian simplicity, while the baked, cheesy topping adds universal comfort food appeal. It’s commonly found in home kitchens across Europe, especially in France, Germany, and Italy—blending rustic and refined culinary traditions in one warming dish.
Why You’ll Love This Recipe
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Perfect for weeknights and cozy weekends
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Creamy, cheesy, and layered with flavor
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Versatile and customizable with ingredients on hand
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Family-friendly and freezer-friendly
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Great for leftovers or meal prepping
Health Benefits
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Leeks are rich in antioxidants and fiber
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Chicken provides lean, high-quality protein
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Tomatoes are a source of lycopene, supporting heart health
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Cheese and milk provide calcium for bones and teeth
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Balanced dish when paired with a side salad or vegetables
Serving Suggestions
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Serve with a simple green salad with vinaigrette
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Pair with roasted broccoli or steamed green beans
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Accompany with crusty garlic bread or baguette slices
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Add a glass of chilled white wine or herbal iced tea for a dinner party
Cooking Tips
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Don’t overcook pasta—it will cook more in the oven
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Let sauce thicken before removing from the heat
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Use freshly shredded cheese for a better melt
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Bake uncovered for a crispy top, or cover with foil for a softer finish
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Add a sprinkle of parmesan before serving for extra flavor
Variations to Try
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Make it vegetarian: substitute mushrooms or eggplant for chicken
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Add spinach or kale for a green veggie boost
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Use turkey or ham instead of chicken for a festive twist
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Make it spicy with chili flakes or hot paprika
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Try gluten-free pasta and flour for dietary needs
Conclusion
This Cheesy Chicken Pasta Bake with Creamy Leek Sauce is the perfect family dinner—satisfying, simple, and full of layered flavors. With its blend of creamy, cheesy, savory, and herbaceous notes, it offers something for everyone at the table. Whether served on a chilly evening or as a comforting dish to impress guests, it’s a modern classic worth adding to your rotation.
10 Comprehensive FAQ Section
1. Can I make this dish ahead of time?
Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours. Bake just before serving.
2. Can I freeze it?
Yes. Freeze baked or unbaked. If baked, let it cool completely before freezing. Reheat from frozen at 160°C (325°F) until warmed through.
3. Can I use rotisserie or leftover chicken?
Absolutely. Shredded pre-cooked chicken saves time and adds flavor.
4. What kind of cheese should I use?
Mozzarella for meltiness, gouda for a nutty flavor, cheddar for a bold kick—or mix them!
5. Can I make it dairy-free?
Yes. Use plant-based milk, dairy-free cheese, and olive oil or vegan butter in the sauce.
6. Is it okay to substitute onions for leeks?
Yes. Onions or shallots can work in place of leeks, though the flavor will be slightly different.
7. Can I add more vegetables?
Of course. Zucchini, mushrooms, spinach, or bell peppers would all go well here.
8. What’s the best way to reheat leftovers?
Cover with foil and bake at 160°C (325°F) for 15–20 minutes, or microwave individual portions.
9. How long does it last in the fridge?
Up to 3 days, covered. For best texture, reheat in the oven.
10. Can I make this gluten-free?
Yes. Use gluten-free pasta and substitute flour with a gluten-free flour blend for the sauce.