Chicken and Leek Pasta Bake: A Comforting Delight

Picture this: tender chicken, sweet leeks, and al dente pasta all embraced by a creamy, cheesy sauce and baked to golden perfection. This Chicken and Leek Pasta Bake is the epitome of comfort food, perfect for a cozy night in or a family gathering. Let's dive into the delightful world of this hearty dish and discover how to bring it to life in your kitchen.

Equipment Needed:

• Large pot
• Large frying pan
• Baking dish (9x13 inches)
• Wooden spoon
• Whisk
• Colander
• Cutting board
• Knife
• Grater

Ingredients:

• 2 cups uncooked pasta (penne or fusilli work well)
• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 2 large leeks, sliced (white and light green parts only)
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon nutmeg
• 1/2 cup breadcrumbs (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

Preheat your oven to 375°F (190°C). In a large pot, cook the pasta according to the package instructions until it is just al dente. Drain and set aside.

While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat. Add the diced chicken and cook until it is no longer pink in the center. Remove the chicken from the pan and set aside.

In the same pan, add the sliced leeks and sauté them until they are soft and slightly caramelized, about 5 minutes. Add the minced garlic and cook for another minute. Return the chicken to the pan and stir to combine.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, forming a roux. Gradually whisk in the milk and chicken broth, stirring continuously to avoid lumps. Cook until the sauce thickens and starts to bubble.

Remove the sauce from the heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Season with salt, pepper, dried thyme, and nutmeg.

Combine the cooked pasta, chicken, and leek mixture with the cheese sauce. Stir until everything is evenly coated. Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs over the top for an extra crunchy texture.

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbling. Garnish with fresh parsley before serving.

Optional Twist:

For a signature touch, consider adding a handful of sun-dried tomatoes or a sprinkle of crispy bacon bits to the pasta mixture before baking. These additions introduce a delightful burst of flavor and texture that will make the dish uniquely yours.

Complementary Side Dishes:

This hearty Chicken and Leek Pasta Bake pairs wonderfully with a simple green salad dressed in a light vinaigrette or a serving of roasted vegetables like asparagus or Brussels sprouts. A crusty baguette or garlic bread can also complement the dish, perfect for soaking up any extra sauce.

Relishing the process of making this dish and sharing it with loved ones is a joy in itself. The combination of tender chicken, savory leeks, and a luscious cheese sauce is bound to become a family favorite. Enjoy the cooking journey and the smiles around the dinner table.