Creamy Chicken, Leek and Mushroom Pasta Bake

Creamy chicken, leek and mushroom pasta bake is a delicious and simple quick healthy pasta bake that all the family will enjoy.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 428 kcal


  • 300 g whole wheat pasta
  • 1 tbsp olive oil
  • 250 g chicken breasts cut into small chunks
  • 2 leeks roughly chopped
  • 75 g mushrooms sliced
  • 2 cloves of garlic crushed
  • 3 tbsp low fat cream cheese
  • 1 tbsp plain flour
  • 80 ml semi skimmed milk
  • 250 ml chicken stock
  • Freshly grated salt and pepper
  • 150 g mozzarella cheese grated
Metric - US Customary


  1. Pre-heat oven to 180C Fan
  2. Bring a large pan of salted water to the boil, stir in the pasta and return to the boil. Turn down to simmer for about 8 minutes. Drain and set aside.
  3. Whilst the pasta is cooking gently heat the oil in a large sized sauce pan on a medium high heat and add the diced chicken breasts. Cook, stirring to prevent any burning until no longer white, remove from the pan and set aside.
  4. Add the leaks to the pan and gently sauté for about 6 minutes until softened then add the sliced mushrooms and garlic and sauté together for a further 2 minutes.
  5. Add the cream cheese, flour and milk to the pan and stir well together with the vegetables until there are no lumps, then add the stock and stir to combine to a sauce consistency.
  6. Season to taste with the salt and pepper.
  7. Add the chicken back to the pan and then drained pasta, stir through and allow to simmer for a couple of minutes.
  8. Transfer the contents of the saucepan to a casserole dish and top with the mozzarella cheese.
  9. Bake for about 20 minutes until the cheese has melted on top and is golden coloured.
  10. Serve with extra vegetables or a mixed leaf green salad.