Creamy Chicken Pasta Bake

Name: Creamy Chicken Pasta Bake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 200 g butternut squash, peeled, deseeded and cut into 2cm (3/4in) pieces; 3 tsp. oil; 300 g trofie pasta; 4 skinless chicken breasts, cut into thin strips; 125 mL chicken stock; 250 g crème fraîche; 2 tbsp. chopped sage, plus extra leaves for topping; 1 red chilli, deseeded and finely chopped; Finely grated zest 1 lemon; 150 g grated gruyère; 100 g ricotta

Tuck in to this rich dish with lemon, sage and butternut squash.

By The GH Kitchen TeamPublished: 26 November 2019

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Rustle up this chicken pasta bake recipe when you fancy something a little more sophisticated. It's packed full of summery flavours, such as a lemon and sage and the addition of roasted butternut squash adds a vibrant colour.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 20 mins

Cal/Serv:

570

Ingredients

200 g butternut squash, peeled, deseeded and cut into 2cm (3/4in) pieces
3 tsp. oil
300 g trofie pasta
4 skinless chicken breasts, cut into thin strips
125 ml chicken stock
250 g crème fraîche
2 Tbsp. chopped sage, plus extra leaves for topping
1 red chilli, deseeded and finely chopped
Finely grated zest 1 lemon
150 g grated gruyère
100 g ricotta

Directions

1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix butternut squash with 1tsp oil on a baking tray and cook in oven for 30min, or until tender. Set aside.
2. Step 2Meanwhile, bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
3. Step 3Heat remaining oil in a large frying pan on high heat and fry chicken, in batches, for 3-4min, until golden brown. Remove each batch to a plate with a slotted spoon once browned.
4. Step 4Return all the chicken to the pan, pour in the stock, bring to a simmer then bubble for 2min or until chicken is cooked through and stock has reduced by 1/4.
5. Step 5Remove from heat and stir in the crème fraîche, chopped sage, chilli, lemon zest, butternut squash, pasta and 100g (31/2oz) gruyère; season.
6. Step 6Spoon into a 2litre (31/2 pint) ovenproof dish. Mix together the remaining 50g (2oz) gruyère with the ricotta and dot small spoonfuls of the mixture over the dish and top with the sage leaves. Cook in the oven for 20min.
7. Step 7Preheat grill to high. Grill until the top is golden. Serve with a green salad, if you like.

Per Serving:

Calories: 570
Protein: 34g
Total Fat: 29g
Saturates: 19g
Carbs: 40g
Total Sugars: 3g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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