Pasta bake with chicken and alfredo

• vegetable oil↗2 tbsp tbsp
• pancetta↗65g g
• chicken breasts↗2

  cut into small pieces

• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• conchiglie pasta↗500g g
• plain flour↗40g g
• double cream↗220ml ml
• whole milk↗470ml ml
• Dijon mustard↗1 tbsp tbsp
• cheddar↗100g g

  grated

• spinach↗200g g
• parmesan↗65g g

  grated

Step-by-step instructions

1. 1

   Pour the vegetable oil into a large deep skillet. When it shimmers, add the pancetta. Cook until golden, then remove it with a slotted spoon, leaving the oil. Add the chicken breasts to the pan and season with salt and pepper. Cook until a golden crust forms on all sides, about 5‑6 minutes. Remove the meat and set aside.

2. 2

   Add the onion and garlic to the pan and cook for 8‑10 minutes. Simultaneously bring the pasta to a boil. Sprinkle the flour into the onion‑garlic mixture and cook for 1 minute. Gradually pour in the double cream and milk, whisking after each addition until you have a smooth sauce. Before draining, reserve a cup of the pasta cooking water.

3. 3

   Stir in the Dijon mustard and grated cheddar into the sauce. Season well with salt and pepper, then add the cooked pasta, chicken, reserved pancetta and a generous splash of the pasta water – the sauce should be fairly thin.

4. 4

   Gradually fold in the spinach a handful at a time until wilted, then transfer everything to a baking‑dish. Sprinkle the top with grated parmesan and a little more black pepper.

5. 5

   If you wish to freeze the dish and bake later, let it cool, wrap it tightly and keep frozen for up to three months. When ready to cook, preheat the oven to 190 °C/180 °C/gas 4. Bake for 20 minutes, or if baking from frozen, bake for 1 hour until bubbles appear.