Pesto Chicken Pasta Bake

Name: Pesto Chicken Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: italian

Martyn Odell

This one is so easy, you chuck it all in one tray and everything that is going in already tastes brilliant so you don't need to do too much to it - winning! You can swap the orecchiette pasta for your preferred pasta.

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Ingredients

chicken breast 2
orecchiette 300 g
green pesto 150 g
double cream 300 ml
grated cheddar cheese 150 g
spinach 2 handful

Method

Preheat the oven to 200C. Drizzle the chicken breasts with oil, season with salt and roast in the oven for 15-20 minutes. When cooked, shred with two forks.
Cook the orecchiette pasta as per the packet instructions.
To a large baking dish, add the pesto, shredded chicken, double cream, most of the grated cheddar cheese, the cooked pasta and spinach. Give it a really good mix, sprinkle over the rest of the cheddar and pop in the oven at 180C for around 10 - 12 minutes.
Once cooked, leave it to stand for a couple of minutes before serving it up.

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Pesto Chicken Pasta Bake

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