Creamy Chicken Alfredo Pasta Bake Delight

Step 1: Sizzle the Pancetta
In a large, deep frying pan, pour in vegetable oil. Heat until it shimmers, then add the pancetta. Cook until it turns a beautiful golden brown and crispy. Remove with a slotted spoon and set aside, keeping that flavorful oil in the pan. Next, toss in the chicken chunks, seasoning with salt and pepper. Sauté until golden on all sides, about 5-6 minutes, then set aside.

Step 2: Cook the Aromatics
Add chopped onion and minced garlic to the pan, cooking for 8-10 minutes until soft and fragrant. At the same time, bring a pot of water to a boil for the pasta. Once boiling, sprinkle flour into the onion-garlic mix and cook for 1 minute. Gradually whisk in double cream and whole milk, stirring until you achieve a smooth, rich sauce. Reserve a mugful of pasta water before draining the pasta.

Step 3: Combine the Sauce
Incorporate Dijon mustard and grated cheddar into the sauce. Season well with salt and pepper, then mix in the cooked pasta, chicken, crispy pancetta, and a generous splash of reserved pasta water for that perfect saucy consistency.

Step 4: Add the Spinach and Assemble
Stir in the spinach a handful at a time, allowing it to wilt. Transfer the mixture to an ovenproof dish and top with a generous sprinkle of parmesan and a dash of black pepper.

Step 5: Freezing Option
To make ahead, let the dish cool completely, then wrap it tightly for freezing—good for up to three months. When you’re ready to bake, preheat the oven to 190°C (180°C fan)/gas mark 4. Bake for 20 minutes, or for frozen meals, cook for 1 hour until it’s bubbling and golden.

Chef’s Tip

Creamy Scrambled Eggs: If you have leftover cream, mix it into your scrambled eggs just before they’re done cooking. Finish with fresh chives and a sprinkle of parmesan for a gourmet touch!