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Serves
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Ingredients
  • 500 g Rigatoni Pasta
  • 300 g Boneless Chicken Thighs, cut into rough 2cm cubes
  • 200 g Smoked Bacon Lardons
  • 1 White Onion, finely diced
  • 4 Garlic cloves, peeled and crushed
  • 1 tsp Smoked Paprika
  • 2 Bay Leaves
  • Olive Oil, for frying
  • 200 ml Chicken/Veg Stock
  • 150 g Mascarpone
  • 150 ml Double Cream
  • 150 g Spinach, chopped
  • Handful of Parsely, roughly chopped
  • Handful of Tarragon, roughly chopped
  • 2 tbsps Cornstarch
  • 1 tbsp Water
  • 1 tsp Black Pepper
  • 150 g Grated Mozzarella
  • 100 g Parmesan, grated
  • 1 tsp Chilli Flakes
Cheesy Chicken & Bacon Pasta Bake Cheesy Chicken & Bacon Pasta Bake

Cheesy Chicken & Bacon Pasta Bake

Prep 15 minutes
Total 45 minutes
  1. Pre heat your oven to 200℃
  2. Begin by setting a large saucepan on a medium heat with 1 tbsp of oil, add in the chopped onion and bay leaves and fry until the onions have softened. Add in the crushed garlic, bacon lardons, smoked paprika and chilli flakes. Continue to cook until the bacon has browned and the garlic is smelling fragrant.
  3. Add in the chicken chunks and fry until browned on all sides, the pan should start to feel a little dry now so add in the stock and stir well. Bring to the boil then turn the heat down to low.
  4. At this stage, get a big saucepan of salted water onto boil.
  5. Add the marscapone and double cream in to the chicken mixture and stir to combine. Season with the black pepper (and salt if you think it’s required but the bacon is very salty in itself).
  6. Add in the chopped herbs and spinach, stir to wilt them through the sauce. At this point you want to thicken the sauce slightly, mix the cornstarch and water together in a small bowl and pour it into the creamy sauce - this will help begin the thickening process and saves a lot of time!
  7. The water for the pasta should now be boiling so tip in the rigatoni and cook until al dente. Drain and retain a mug full of the starchy water.
  8. Add half of the grated mozzarella and Parmesan to the creamy mixture, along with the cooked pasta. Pour in a splash of the pasta water to help loosen the sauce slightly but you do still want it to be quite thick so only a small splash!
  9. Toss everything together well, ensuring all of the pasta pieces are coated in that lovely cheesy sauce. Pour it into a large baking tray. Scatter the other half of the grated mozzarella and Parmesan over the top and pop in the over for 30mins. This stage is really just to make everything lovely and gooey and for the top to become gorgeously crispy!
  10. Take out of the oven and allow it to rest for 10mins before plating up, I serve mine with a fresh green salad!
Cheesy Chicken & Bacon Pasta Bake Cheesy Chicken & Bacon Pasta Bake

Cheesy Chicken & Bacon Pasta Bake

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 500 g Rigatoni Pasta
  • 300 g Boneless Chicken Thighs, cut into rough 2cm cubes
  • 200 g Smoked Bacon Lardons
  • 1 White Onion, finely diced
  • 4 Garlic cloves, peeled and crushed
  • 1 tsp Smoked Paprika
  • 2 Bay Leaves
  • Olive Oil, for frying
  • 200 ml Chicken/Veg Stock
  • 150 g Mascarpone
  • 150 ml Double Cream
  • 150 g Spinach, chopped
  • Handful of Parsely, roughly chopped
  • Handful of Tarragon, roughly chopped
  • 2 tbsps Cornstarch
  • 1 tbsp Water
  • 1 tsp Black Pepper
  • 150 g Grated Mozzarella
  • 100 g Parmesan, grated
  • 1 tsp Chilli Flakes

  1. Pre heat your oven to 200℃
  2. Begin by setting a large saucepan on a medium heat with 1 tbsp of oil, add in the chopped onion and bay leaves and fry until the onions have softened. Add in the crushed garlic, bacon lardons, smoked paprika and chilli flakes. Continue to cook until the bacon has browned and the garlic is smelling fragrant.
  3. Add in the chicken chunks and fry until browned on all sides, the pan should start to feel a little dry now so add in the stock and stir well. Bring to the boil then turn the heat down to low.
  4. At this stage, get a big saucepan of salted water onto boil.
  5. Add the marscapone and double cream in to the chicken mixture and stir to combine. Season with the black pepper (and salt if you think it’s required but the bacon is very salty in itself).
  6. Add in the chopped herbs and spinach, stir to wilt them through the sauce. At this point you want to thicken the sauce slightly, mix the cornstarch and water together in a small bowl and pour it into the creamy sauce - this will help begin the thickening process and saves a lot of time!
  7. The water for the pasta should now be boiling so tip in the rigatoni and cook until al dente. Drain and retain a mug full of the starchy water.
  8. Add half of the grated mozzarella and Parmesan to the creamy mixture, along with the cooked pasta. Pour in a splash of the pasta water to help loosen the sauce slightly but you do still want it to be quite thick so only a small splash!
  9. Toss everything together well, ensuring all of the pasta pieces are coated in that lovely cheesy sauce. Pour it into a large baking tray. Scatter the other half of the grated mozzarella and Parmesan over the top and pop in the over for 30mins. This stage is really just to make everything lovely and gooey and for the top to become gorgeously crispy!
  10. Take out of the oven and allow it to rest for 10mins before plating up, I serve mine with a fresh green salad!