Easy Chicken, Leek and Pea Pasta Bake: The Perfect Monday Night Comfort Meal

Monday nights can be tough. After a busy weekend and the return to the weekly routine, the last thing most of us want is a complicated dinner. That’s where this easy chicken, leek and pea pasta bake comes to the rescue.

It’s warm, comforting, budget-friendly and a great way to use leftover chicken if you have it in the fridge. Best of all, it comes together quickly and feeds the whole family, with creamy sauce, tender chicken and sweet peas baked under a golden layer of cheese. It’s the kind of simple meal that gets the week off to a good start.

Chicken, Leek and Pea Pasta Bake
Serves: 4–6
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

400g pasta (penne or spirals work well)
2 cups cooked chicken, shredded or diced
1 large leek, sliced thinly
1 cup frozen peas
2 cloves garlic, crushed
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
1 teaspoon Dijon mustard (optional)
1 cup grated tasty cheese
¼ cup grated parmesan cheese
Salt and pepper, to taste

Optional: handful of chopped parsley

Method

Cook the pasta
Bring a large pot of salted water to the boil and cook the pasta according to packet instructions. Drain and set aside.

Prepare the leek mixture
In a large frying pan, melt the butter over medium heat. Add the sliced leek and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.

Make the creamy sauce
Sprinkle the flour over the leek mixture and stir well. Gradually pour in the milk, stirring continuously to avoid lumps. Keep stirring until the sauce thickens and becomes smooth.

Add flavour
Stir in the Dijon mustard if using, then season with salt and pepper. Add the shredded chicken and frozen peas and stir until everything is coated in the sauce.

Combine the pasta
Add the cooked pasta to the pan and gently mix until well combined.

Assemble the bake
Pour the mixture into a greased baking dish. Sprinkle the grated tasty cheese and parmesan evenly over the top.

Bake
Bake in a preheated oven at 180°C (fan 160°C) for about 20 minutes, or until the cheese is melted and golden.

Serve
Sprinkle with chopped parsley if desired and serve hot. A simple green salad or steamed vegetables makes the perfect side.

A handy weeknight tip

This pasta bake is perfect for using up leftover roast chicken from Sunday dinner. You can also add extras like mushrooms, spinach or even a handful of crispy bacon to change things up.

It also freezes well, making it ideal for batch cooking or saving a portion for later in the week.