Chicken, Spinach and Bacon Alfredo Pasta Bake

Name: Chicken, Spinach and Bacon Alfredo Pasta Bake
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: 4 boneless skinless chicken thighs; 6 smoked streaky bacon rashers; 500 g short pasta; 100 g baby spinach roughly chopped; 3 chopped tomatoes; 3 clove garlic, crushed; 1 tbsp olive oil; 300 ml double cream; 100 g parmesan grated; 1 handful large handful of fresh or dried breadcrumbs; 1 chicken stock cube; 1 tbsp heaped plain flour; 2 tsp Dijon mustard; 1/2 tsp dried oregano

This creamy chicken Alfredo pasta bake is loaded with tender chicken, crispy bacon, spinach, and plenty of Parmesan. Finished with a crunchy breadcrumb topping, it is a comforting family dinner that is also great for making ahead.

Servings6 Portions

Prep Time20 Mins

Cook Time85 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken thighs
4
smoked streaky bacon rashers
6
short pasta
500 g
baby spinach roughly chopped
100 g
chopped tomatoes
3
garlic, crushed
3 clove
olive oil
1 tbsp
double cream
300 ml
parmesan grated
100 g
large handful of fresh or dried breadcrumbs
1 handful
chicken stock cube
1
heaped plain flour
1 tbsp
Dijon mustard
2 tsp
dried oregano
0.5 tsp

Step-by-Step Instructions

Preheat the broiler to high. Line a baking tray with foil, lay the bacon rashers on top, and broil for about 5 minutes per side until crisp. Set aside to cool, then chop into bite-size pieces.

Heat the olive oil in a large deep frying pan or saucepan over medium-high heat. Season the chicken thighs lightly, add them to the pan, and brown on both sides. Stir in the oregano and crushed garlic, cook for 1 minute, then crumble in the stock cube and pour in 250 ml water.

Bring to a gentle simmer, cover, and cook over low-medium heat for 15 to 20 minutes, or until the chicken is tender. Add a splash of water if the pan starts to dry out. Transfer the chicken to a board, shred it with two forks, and return it to the pan.

Sprinkle the flour into the pan and stir well until the cooking juices form a smooth paste around the chicken. Gradually add 500 ml water, then pour in the cream. Simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens.