Cheese and Chicken Breast Spinach Penne Bake
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Cheese and Chicken Breast Spinach Penne Bake

Cheese and Chicken Breast Spinach Penne Bake

with Bacon Crumb

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

90 grams

Mature Cheddar Cheese

(Contains Milk)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

40 grams

Baby Spinach

60 grams

Bacon Lardons

25 grams


(Contains Cereals containing gluten)

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Mixed Herbs

240 grams

Diced Chicken Breast

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4493 kJ
Energy (kcal)1074 kcal
Fat54.1 g
of which saturates28.4 g
Carbohydrate80.8 g
of which sugars6.1 g
Protein64.1 g
Salt3.16 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

Grate the Cheddar cheese.


When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.

Pop the spinach into a colander in your sink.

Once the pasta is cooked, drain it over the spinach until wilted and piping hot. Drizzle over a little oil to prevent the penne from sticking. Set aside.

Meanwhile, heat a drizzle of oil in a frying pan on high heat.


Once the oil is hot, add the bacon lardons and stir-fry until lightly browned, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

In a bowl, mix the bacon and its fat with the breadcrumbs and olive oil for the crumb (see pantry for amount). Season, then set aside.


Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally.

Add the chicken stock paste, creme fraiche, mixed herbs and water for the sauce (see pantry for amount) to the pan. Stir to combine. Bring to the boil, then lower the heat and simmer until slightly thickened, 3-4 mins.

Stir through half the cheese until melted. Remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.



Stir the cooked pasta and wilted spinach into your pan of creamy sauce until combined. Add a splash of water to loosen the sauce if it's a little thick.

Pour the creamy pasta into an ovenproof dish. Sprinkle over the remaining cheese, then top evenly with the bacon crumb. Bake on the top shelf of your oven until golden, 8-10 mins. IMPORTANT: Cook bacon thoroughly.


When everything's ready, serve the chicken penne bake between your bowls.



Step 4 MOD: If you’re adding chicken, add it to the pan before the sauce ingredients. Fry, 5-6 mins, then add the sauce ingredients and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.