This amazing chicken and leek pasta bake is easy to make, and a fantastic entree for weeknight family dinners.
This simple chicken and leek pasta bake recipe is made with no cream, and instead uses a milk and broth based sauce. It's a light and lean dish, made with multiple healthy swaps, all of which are common ingredients.
My Buffalo Chicken Pasta Bake and Chicken and Bacon Pasta Bake recipes are incredibly popular, and if you like this recipe, I think you'll love them too. Pasta casseroles are perfect comfort food, and this delicious version is perfect quick family meals.
🍲 More CASSEROLE RECIPES from Hint of Healthy
Why you'll love it
- Easy to make
- Easy to customize
- Gluten free and dairy free options available
- Healthy and filling chicken pasta bake recipe
- Great for meal prep and batch cooking
Chicken breasts: Buy whole or diced chicken breasts. You can also use boneless skinless chicken thighs.
Leek: Use fresh or frozen sliced leeks.
Cheese: Any cheese that melts well can work. I like to use shredded cheddar cheese or mozzarella.
All-purpose flour: Thickens the sauce.
Vegetable oil: To make the roux. You can also use butter.
Milk: Use skim milk, oat milk or soy milk. Almond milk also works, but will add a slight almond flavor to the dish.
Dijon mustard: Adds a great flavor to the sauce. Omit if you prefer.
Pasta: Any short type of pasta will work fine. Penne, rotini and fusilli are great options.
Chicken broth: You can also use beef broth or vegetable stock.
Seasoning: A combination of salt, pepper, nutmeg and Italian seasoning adds a fantastic flavor to the pasta casserole.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté sliced leeks in a frying pan for a few minutes, until they are soft. Transfer to a casserole dish.
Two: Boil pasta in salted water according to the package instructions. Drain off any excess water, and transfer the cooked pasta to the casserole dish.
Three: Make the sauce by combining flour and vegetable oil or melted butter in a pot on medium heat. Gradually add chicken broth while stirring until you have achieved a sauce. Add Italian seasoning, salt, pepper, Dijon mustard, nutmeg and milk, and allow the sauce to warm and thicken up. Transfer it to the casserole dish when it starts to simmer.
Four: Add diced chicken breasts to the casserole dish with all the other ingredients. Stir to combine, and cover the casserole with shredded cheese.
Bake the pasta bake in the oven at 400 F / 200 C for about 15-20 minutes, or until the cheese is melted and golden brown.
- You can replace the sauce with any roux or bechamel type sauce that you like, including store bought white pasta sauce.
- Dice the chicken into bite sized pieces, and add it to the pasta bake raw. The chicken will cook in the oven.
- If you're using frozen sliced leek, you will want to sauté it until the leek is completely thawed, and discard any water from the pot.
This casserole is a great entree, and best served for lunch or dinner. I like to serve my pasta casseroles with a vegetable side dish or salad. Here are some of my favorite recipes to pair it with:
- Lemon Kale Salad
- Instant Pot Broccoli
- Air Fryer Carrots
- Mediterranean Roast Vegetables
- Spinach with Garlic
Gluten free: Use gluten free flour and pasta. You can find these in the allergy friendly section of most supermarkets.
Dairy free: Use dairy free milk, like oat milk or soy milk, and a vegan cheese substitute.
Added vegetables: Feel free to add other vegetables. Peas, cherry tomatoes, onion, broccoli and carrots would be great additions to this dish.
Chicken leek and tomato pasta bake: Replace the sauce with your favorite jarred or homemade tomato based pasta sauce.
Leftover chicken leek pasta bake stores well in a sealed container in a refrigerator for up to 3 days. Reheat the pasta casserole in an oven or microwave, and serve it warm.
This recipe is perfect for meal prep, as it makes 6 servings, and stores and reheats well.
Frequently asked questions
Chicken is very lean, and pasta absorbs liquid. So in order to keep the pasta bake moist and juicy, you have to add a very liquid sauce.
Yes! You can add raw diced chicken breast or chicken thighs to pasta bake. The chicken will cook while the casserole bakes in the oven.
You might also like these recipes
- Buffalo Chicken Pasta Bake
- Kielbasa Pasta
- Sausage Pasta Bake
- Tuna Pasta Bake
- Chicken and Bacon Pasta Bake
- Eggplant and Mozzarella Pasta Bake
- Sausage and Rice Casserole
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Chicken and Leek Pasta Bake
- Frying Pan
- Casserole Dish
- 2 chicken breasts
- 6 ounces rotini (or fusilli or penne)
- 2 leeks
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- ¾ cup chicken stock
- ¾ cup skim milk
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon nutmeg
- Preheat your oven to 400 F / 200 C.
- Sauté sliced leeks for a few minutes, until they are soft. Transfer to a casserole dish.
- Boil pasta in salted water according to the package instructions. Drain off any excess water, and transfer the pasta to the casserole dish.
- Make the sauce by combining flour and vegetable oil or melted butter in a pot on medium heat. Gradually add chicken broth while stirring until you have achieved a sauce. Add Italian seasoning, salt, pepper, Dijon mustard, nutmeg and milk, and allow the sauce to warm and thicken up. Transfer it to the casserole dish when it starts to simmer.
- Add diced chicken breasts to the casserole dish with all the other ingredients. Stir to combine, and cover the casserole with shredded cheese.
- Bake the pasta bake in the oven for about 15-20 minutes, or until the cheese is melted and golden brown.
- Store leftovers in a refrigerator for up to 3 days. Reheat in the oven or a microwave.
- Feel free to add any additional vegetables, like broccoli or peas.
- You can also replace the sauce with a store bought tomato based pasta sauce for a quicker version of the dish.
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