• Prep the Chicken

  In a mixing bowl, combine the diced chicken, 1 tablespoon of the Erin Cream of Chicken Simmer Soup mix, and 1 heaped tablespoon of flour. Toss until the chicken is evenly coated. This step ensures flavourful, tender chicken.
• Cook the Leeks

  In a wide, ovenproof pot (or a large pan if transferring later), heat 1.5 tablespoons of cooking oil over medium heat. Add the sliced leeks and cook for 2-3 minutes until they soften and release a subtle sweetness.
• Brown the Chicken

  Add the coated chicken to the pot and sauté until the pieces are golden on the outside. If needed, drizzle a little more oil to prevent sticking. Season with salt and pepper to taste.

Build the Sauce and Cook the Pasta

• Pour the remaining soup mix, 500ml water, and 300ml milk into the pot. Stir to combine, ensuring the soup mix dissolves evenly.
• Add the dried pasta and bring everything to a boil. Reduce the heat and let it simmer for 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
• If the mixture becomes too thick during cooking, add a splash of milk to maintain a creamy consistency.

Add the Finishing Touches

• Stir in 1 tablespoon of wholegrain mustard if using. This optional ingredient adds a tangy depth of flavor that complements the creamy sauce beautifully.

Cheese & Grill

• If your pot is ovenproof, sprinkle the 200g grated cheese generously over the pasta. Place the pot under a preheated grill and cook until the cheese melts and turns golden and bubbly.
• If your pot isn’t oven-safe, transfer the pasta mixture to an ovenproof dish, top with cheese, and grill until golden.
• Serve & Enjoy

  Serve the creamy chicken and leek pasta bake alongside steamed or boiled sprouting broccoli for a complete, balanced meal. The tender crunch of the broccoli pairs perfectly with the rich, cheesy pasta.