What you'll need:

  • 1 tbsp butter
  • 350g dried pasta (conchiglie works best, but penne is also good)
  • 2 cloves of garlic, crushed
  • 2 leeks, chopped
  • 100ml white wine
  • 100ml stock
  • 200g cooked diced chicken
  • 150g peas
  • 250g ricotta cheese or similar
  • 60g grated parmesan
  • 225ml milk
  • Olive oil
Time: 1 hour
Serves: 6



First of all, preheat your oven to 180C, and grease a large baking dish. Boil up some water in a large saucepan, throw in plenty of salt, and cook your pasta for about ¾ of the time you usually would - you need it really quite undercooked at this stage. Drain, run under cold water, and return to the saucepan with a good glug of olive oil.


In a large frying pan, gently fry your chopped leeks in some butter for about 10 minutes. Add the garlic, and fry for a further minute. Add the stock, then pour in the wine - you want to cook this for about 12 minutes, or until most of the liquid has evaporated. Chuck in your peas, and stir for another minute.


Add your leek and peas mixture to the drained pasta. Stir in the chicken, the milk, and just over half of the ricotta, as well as plenty of seasoning. Stir well.


Put the whole lot into your baking dish, and then top with the grated parmesan, the remaining ricotta, plenty of salt and pepper, and another good glug of olive oil. Bake for at least 25 minutes - you want the top to start crisping up before you serve.

We'd pair this dish with an Australian Chardonnay that packs a real punch of flavour and weight alongside its elegant subtleties and finesse. Guthrie Piccadilly Chardonnay is the perfect wine match for this tasty Spring Chicken Pasta Bake!

There you have it -- a recipe for Spring Chicken Pasta Bake for you to try at home!

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