Chicken Alfredo Pasta Bake

Ingredients

• 2 chicken fillets, cut into small chunks
• 2 tablespoon vegetable oil
• 65g pancetta
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 500g penne pasta, cooked
• 40g plain flour
• 220ml double cream
• 470ml whole milk
• 1 tablespoon Dijon mustard
• 100g cheddar, grated
• 200g spinach
• 65g parmesan, grated

Method

1. Pour the vegetable oil into a large, deep, frying pan. Once shimmering, scatter in the pancetta. Cook until golden, then remove from the pan using a slotted spoon, leaving behind the oil. Add the chicken to the pan and sprinkle with salt and pepper. Cook until golden on all sides, around 5-6 mins. Remove from the pan and set aside.
2. Tip the onion and garlic into the pan and cook for 8-10 mins. Put the pasta on to boil at the same time. Scatter the flour into the onion and garlic mixture, and cook for 1 min. Pour in the cream and milk a little at a time, whisking between each addition, until you have a smooth sauce. Reserve a mugful of pasta water before draining.
3. Stir the mustard and cheddar into the sauce. Season well with salt and pepper, then stir in the cooked pasta, chicken, reserved pancetta and a good splash of pasta water – you want it to be quite saucy.
4. Stir in the spinach a handful at a time to wilt, then transfer everything to an ovenproof dish. Sprinkle with parmesan over the top and some more black pepper.  When you’re ready to cook, heat the oven to 180°C.. Bake for 20 mins, until bubbling.