The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Chicken, Mushroom & Leek Pasta Bake
What could be more comforting than a creamy pasta bake. This classic version stars tender British chicken baked in a decadent mushroom and leek sauce. Toss in brown rice penne to up the fibre. A handful of spinach for greens. Dijon mustard, nutritional yeast and parsley for maximum flavour.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 160g baby spinach
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 250g brown rice penne (Eggs)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 240g chestnut mushrooms
- 2 tbsp buckwheat flour
- 1 handful of fresh flat-leaf parsley
- 600g diced British Free Range chicken breast
- 2 leek
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 553
Protein: 49g
Carbs: 55g
Fat: 15g
Creamy Chicken, Mushroom & Leek Pasta Bake
What could be more comforting than a creamy pasta bake. This classic version stars tender British chicken baked in a decadent mushroom and leek sauce. Toss in brown rice penne to up the fibre. A handful of spinach for greens. Dijon mustard, nutritional yeast and parsley for maximum flavour.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Thinly slice the mushrooms. Trim and thinly slice the leeks into 1cm half-moons. Place everything into a large baking dish with the chicken and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Bake for 18-20 mins, stirring halfway, until the chicken is cooked through.
- Bring a large saucepan filled with hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Dissolve the stock cube in a jug with 150ml hot water and stir in the mustard (to taste). Roughly chop the parsley.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Once the chicken is cooked, remove the dish from the oven. Stir in the flour, then add the stock, cream, nutritional yeast, spinach, half the parsley and cooked pasta. Season generously with sea salt and black pepper, and mix to combine. Bake for another 4-5 mins, until the sauce thickens and coats the pasta.
- Serve the pasta bake with the remaining parsley scattered on top.
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