Ultimate Creamy Chicken and Bacon Rigatoni Bake
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Ultimate Creamy Chicken and Bacon Rigatoni Bake

Ultimate Creamy Chicken and Bacon Rigatoni Bake

with Parmigiano Reggiano, Cheddar and Rocket Salad

Looking for a taste of everyday luxury? This Ultimate Creamy Chicken and Bacon Rigatoni Bake is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Milk
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 Time45 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

30 grams

Mature Cheddar Cheese

(Contains Milk)

3 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

260 grams

Diced Chicken Breast

60 grams

Bacon Lardons

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Parmigiano Reggiano

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

30 grams

Butter

2 tbsp

Plain Flour

250 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4389 kJ
Energy (kcal)1049 kcal
Fat54.8 g
of which saturates31 g
Carbohydrate78 g
of which sugars6.1 g
Protein59.7 g
Salt2.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Colander
Large Saucepan
Pan
Oven dish

Instructions

Cook the Pasta
1

Preheat your grill to high. Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Grate the Cheddar. Peel and grate the garlic (or use a garlic press).

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

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Fry the Chicken and Bacon
2

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

Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins.

Halfway through, add the bacon lardons to the pan and stir-fry until golden, 4-5 mins.

Once cooked, transfer the chicken and bacon to a plate. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. It's cooked when no longer pink in the middle. Cook bacon thoroughly.

Make your Roux
3

Pop the (now empty) frying pan back on medium-high and melt in the butter (see pantry for amount).

Once melted, stir in the garlic and cook for 1 min, then stir in the flour (see pantry for amount).

Cook until it forms a paste, 1-2 mins - you've made a roux!

Sauce Things Up
4

Gradually stir the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the chicken stock paste. Bring to the boil, then stir and simmer until thickened, 1-2 mins. 

Mix in the creme fraiche and both cheeses. Taste and season with salt and pepper if needed.

Grill your Pasta
5

Stir the cooked pasta, chicken and bacon into the cheesy sauce. Cook until piping hot, 1-2 mins, then transfer to an ovenproof dish.

Grill your pasta bake until golden and crispy, 6-8 mins.

Finish and Serve
6

When everything's ready, share your ultimate chicken and bacon rigatoni bake between your plates.

Serve the rocket on the side.

Enjoy!