Creamy Chicken Pasta Bake

5 from 1 reviews


  • 2 cups spiral pasta
  • 1 tablespoon olive oil
  • 500g chicken breast, diced
  • 1 leek, washed and sliced
  • 4 short-cut bacon rashers, diced
  • 1 garlic clove, minced
  • 1 cup chicken stock
  • 300ml sour cream
  • 2/3 cup frozen corn
  • 1 tablespoon chives, chopped
  • 1 cup tasty cheese, grated


  1. Preheat oven to 180°C, fan forced.
  2. Cook pasta following packet directions, drain and return to saucepan.
  3. In a large frying pan, heat oil over medium-high heat.
  4. Brown chicken. Transfer to bowl.
  5. Add leek, bacon and garlic to pan. Cook and stir for 3 minutes, or until leek has softened.
  6. Return chicken to pan. Stir in stock, simmer gently for 5 minutes or until chicken is cooked through.
  7. Stir in sour cream, corn and chives.
  8. Add chicken mixture to pasta. Stir to combine.
  9. Spoon pasta mixture into a 12-cup (3L) oven-proof dish.
  10. Sprinkle with cheese.
  11. Bake pasta bake in oven for 20-30 minutes or until golden. Serve.