Speedy chicken, bacon and leek pasta bake recipe

Name: Speedy chicken, bacon and leek pasta bake recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 100 g smoked bacon lardons; 450 g chicken thigh fillets, chopped; 3 medium leeks, chopped; 300 g macaroni or fusilli pasta; 350 g tub fresh cheese sauce; 2 tsp. Dijon mustard; 2 tbsp. freshly chopped parsley; 25 g Parmesan, grated

This simple pasta bake recipe is speedy and delicious.

By The Good Housekeeping Cookery TeamUpdated: 22 May 2025

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preview for Chicken, bacon and leek pasta bake

Bought cheese sauce is the secret to this easy, speedy pasta bake recipe. Perfect for a midweek dinner, and you can freeze ahead, check out our tips. For a veggie version, leave out the bacon and use Italian-style vegetarian hard cheese instead of the parmesan.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

654

Ingredients

1 Tbsp.
olive oil
100 g
smoked bacon lardons
450 g
chicken thigh fillets, chopped
3
medium leeks, chopped
300 g
macaroni or fusilli pasta
350 g
tub fresh cheese sauce
2 tsp.
Dijon mustard
2 Tbsp.
freshly chopped parsley
25 g
Parmesan, grated

Directions

1. Step 1
  Heat oil in a large frying pan over medium-high heat. Add bacon and chicken and fry, stirring occasionally, for 7-8min, until golden. Stir in leeks and continue cooking for 4-5min, until leeks have softened and chicken is cooked through.
2. Step 2
  Meanwhile, cook pasta in a large pan of boiling salted water, according to pack instructions, until just al dente. Drain well.
3. Step 3
  Preheat grill. Return pasta to pan and stir in the cheese sauce, mustard and parsley, and the chicken and leek mixture. Check seasoning, then scrape into a 2 litre ovenproof serving dish and sprinkle over the Parmesan.
4. Step 4
  Grill for 4-5min, until golden and bubbling. Serve with a crisp green salad, if you like.

FREEZE AHEAD
Complete recipe to end of step 3, cooking pasta for just 6min. Do not preheat grill. Cover with foil and freeze for up to 1 month. Defrost for 24hr in the fridge, then cook in a hot oven for 30-40min, until piping hot, removing the foil for the final 10min so the top browns.

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