Chicken, Leek and Pea Pasta Bake: The Ultimate Comfort Food Casserole

Let me tell you about the first time I made this Chicken, Leek and Pea Pasta Bake. It was one of those days when I needed something warm, comforting, and totally satisfying but I also wanted to use up some leftovers. The result? A creamy, cheesy, soul-hugging casserole that’s become a regular in my dinner rotation.

This pasta bake is everything you want in comfort food: tender shell pasta, creamy ricotta and Parmesan cheese, sweet leeks, pop-in-your-mouth peas, and shredded chicken that brings it all together. It’s like your favorite chicken pasta dish got a fancy upgrade with Mediterranean vibes.

The best part? It comes together in about an hour, most of which is hands-off baking time. It’s perfect for feeding a hungry family, impressing dinner guests, or meal-prepping for the week. Plus, it’s a fantastic way to use up leftover Greek chicken from my previous recipe (see secipe Slow Cooker Greek Chicken ).

Whether you’re craving something cozy on a chilly evening or need a crowd-pleaser for your next gathering, this pasta bake delivers every single time.

Let’s get cooking!

Try my Beef and Greens Bean Pasta Bowl recipe.

Why You’ll Love This Recipe

• Ultimate comfort food: Creamy, cheesy, and loaded with tender chicken and pasta.
• Perfect for leftovers: A great way to use up leftover Greek chicken Slow Cooker Greek Chicken.
• Family-friendly: Kids and adults alike will devour this casserole.
• Make-ahead friendly: Assemble it ahead and bake when ready.
• One-dish wonder: Less cleanup, more deliciousness.
• Creamy without being heavy: Ricotta and milk create a luscious sauce.
• Packed with veggies: Leeks and peas add color, texture, and nutrition.
• Pantry-friendly: Uses simple, accessible ingredients.

Try my Chicken Mushroom and Tomato Pasta recipe.

What You’ll Need to Make

For the Pasta and Filling:

• 1 tbsp. butter, plus extra for greasing
• 12 oz. (350g) shell pasta or any short pasta you love
• 10 oz. (280g) leek, sliced white and light green parts only
• 2 cloves garlic, minced
• 3.4 fl oz. (100ml) chicken stock
• 5 oz. (150g) frozen peas
• 7 oz. (300g) cooked Greek Chicken shredded (Slow Cooker Greek Chicken or use any shredded/rotisserie chicken)

For the Creamy Sauce:

• 7.6 fl oz. (225ml) milk
• 9 oz. (250g) ricotta cheese
• 2 oz. (60g) grated Parmesan cheese

For Baking:

• ½ tsp olive oil for greasing dish
• Olive oil for drizzling (optional)

Equipment:

• A large pot for pasta
• A 12×10-inch (30x25cm) baking dish
• A large skillet
• A large mixing bowl
• A colander
• A spatula or spoon

Try my Protein Pasta Sauce recipe.

What You’ll Need to Do

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour Serving: 4 | Calories: ~560 per serving | Protein: ~34g per serving

Alright, let’s make some creamy, cheesy, totally irresistible pasta magic happen. This one’s all about layering flavors and letting the oven do the heavy lifting.

Step 1: Preheat your oven to 350°F (180°C). Grab that baking dish and give it a light greasing with about ½ teaspoon of olive oil. Just spread it around with a paper towel or your fingers nothing fancy.

Step 2: Get your pasta going. Cook it in salted water according to the package instructions until it’s al dente you know, that perfect texture where it’s cooked but still has a little bite. Drain it in a colander and rinse it under cold water to stop the cooking. Drizzle with a teaspoon of olive oil to prevent sticking and set it aside.

Step 3: Now for the leeks the unsung heroes of this dish. Melt that tablespoon of butter in a large skillet over medium heat. Add your sliced leeks and cook them for about 10 minutes until they’re soft, sweet, and slightly golden. They’ll shrink down a lot that’s normal! Add the minced garlic and cook for another minute until it’s fragrant. Your kitchen should be smelling amazing right about now.

Step 4: Pour in the chicken stock and let it simmer for 8-10 minutes, stirring occasionally, until most of the liquid has evaporated. The leeks will soak up all that delicious flavor. Toss in the frozen peas and cook for just 30 seconds they’ll brighten up instantly.

Step 5: Now for the big mix. In a large bowl, combine your cooked pasta, the leek mixture, shredded Greek chicken, milk, and about two-thirds of the ricotta cheese. Season with salt and pepper and give it all a good stir until everything’s nicely coated in that creamy goodness.

Step 6: Spoon the whole glorious mixture into your greased baking dish and spread it out evenly. Dollop the remaining ricotta over the top and sprinkle generously with Parmesan cheese. If you’re feeling fancy, drizzle a little olive oil over the top for extra richness and shine.

Step 7: Slide it into the oven and bake for 25 minutes until it’s hot, bubbly, and beautifully golden on top. The cheese should be melted and starting to brown in spots that’s where the flavor lives.

Step 8: Let it rest for about 5 minutes before serving. Then dig in and prepare to be wowed!

Try my Garlic and Beef Pasta recipe.

Easy Ingredient Swaps

• Shell pasta → Any short pasta: Penne, rigatoni, fusilli, or macaroni all work great.
• Greek Chicken → Rotisserie chicken or shredded chicken breast: Use whatever chicken you have.
• Leek → Onion or shallots: Sweet onions or shallots are good substitutes.
• Ricotta → Cream cheese, mascarpone, or cottage cheese: Each gives a slightly different creamy texture.
• Parmesan → Pecorino Romano or Grana Padano: Any hard Italian cheese works.
• Frozen peas → Fresh peas or edamame: Both add a nice pop of green.
• Milk → Half-and-half or heavy cream: For an even richer sauce.

Try my Pistachio Pesto Pasta with Roasted Chickpeas recipe.

Some Twist and Tweak Ideas

• Add bacon: Crispy bacon bits stirred in add smoky flavor and crunch.
• Mushroom lover: Add sautéed mushrooms to the leek mixture.
• Herb it up: Fresh thyme, parsley, or basil brighten up the flavors.
• Spicy kick: Add red pepper flakes for a little heat.
• Make it a full meal: Serve with a side salad or garlic bread.
• Add other veggies: Broccoli, zucchini, or bell peppers would be lovely.
• Panko topping: Mix breadcrumbs with Parmesan for extra crunch on top.

Try my One-Pot Beef and Vegetable Pasta recipe.

Some Helpful Tips

• Don’t overcook the pasta: It will continue cooking in the oven, so keep it al dente.
• Rinse the pasta: This stops the cooking and removes excess starch.
• Season as you go: Don’t forget to season each layer for maximum flavor.
• Use leftover chicken: This is the perfect way to use up leftover Greek chicken.
• Let it rest: Let the bake rest for 5-10 minutes before serving it sets up beautifully.
• Keep an eye on the topping: If it’s browning too fast, cover loosely with foil.

Try my Creamy Broccoli Pasta recipe.

Some Budget-Friendly Tips

• Use leftover chicken: This recipe is designed to use up leftovers free meal prep!
• Buy store-bought rotisserie chicken: Cheaper than cooking from scratch and just as tasty.
• Use frozen peas: They’re cheaper than fresh and just as good in baked dishes.
• Buy cheese in blocks: Grate your own Parmesan it melts better and is more budget-friendly.
• Stretch the meal: Serve with a simple salad or bread to make it go further.

Try my Lemon Avocado Pasta Bowl recipe.

Some Serving Ideas

• Main event: Serve as-is for a hearty, satisfying meal.
• Salad side: Pair with a crisp green salad with vinaigrette.
• Garlic bread: Serve with warm garlic bread for dipping.
• Wine pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Potluck star: Make it for potlucks it travels well and everyone loves it.
• Kids’ meal: Serve with steamed veggies on the side for a balanced plate.

Try my Lemon and Herb Salmon Pasta recipe.

Some Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm in the oven at 350°F for 15-20 minutes until heated through. Microwave works but the topping won’t stay crispy.
• Add moisture: If it seems dry when reheating, add a splash of milk or stock.
• Single portions: Portion into individual containers for easy grab-and-go lunches.

Try my Creamy Spinach and Artichoke Chicken Pasta recipe.

Final Thoughts

There you have it Chicken, Leek and Pea Pasta Bake that’s creamy, comforting, and absolutely delicious. This recipe is proof that simple ingredients can come together to create something truly special. Whether you’re using up leftover chicken, feeding a hungry family, or just craving some serious comfort food, this pasta bake delivers every single time.

It’s versatile enough to customize with whatever you have on hand, hearty enough to satisfy even the biggest appetites, and delicious enough to become a regular in your dinner rotation.

Give it a shot, make it your own, and enjoy every single bite!

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Chicken, Leek and Pea Pasta Bake: The Ultimate Comfort Food Casserole

Need dinner that everyone will love? My creamy chicken pasta bake with leeks and peas is hearty, delicious, and so easy. Try it tonight! 🥣✨

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: High Protein M Meal Prep

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Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Difficulty: Intermediate Servings: 4 Calories: 381

Ingredients

Servings

• 1 tbsp butter, plus extra for greasing
• 12 oz shell pasta (350g)
• 10 oz leek, sliced (280g)
• 2 cloves garlic, minced
• 3.4 fl oz chicken stock (100ml)
• 5 oz frozen peas (150g)
• 7 oz cooked Greek Chicken (recipe available on the website)
• 7.6 fl oz milk (225ml)
• 9 oz ricotta cheese (250g)
• 2 oz grated Parmesan (60g)

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 12x10-inch (30x25cm) baking dish with ½ teaspoon of olive oil and set aside.
2. Cook the shell pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well and rinse under cold water to halt the cooking process. Drizzle with 1 teaspoon of olive oil to prevent sticking and set aside.
3. In a large skillet over medium heat, melt the butter. Add the sliced leeks and cook for approximately 10 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
4. Pour the chicken stock into the skillet and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the liquid has nearly evaporated. Stir in the frozen peas and cook for 30 seconds.
5. In a large mixing bowl, combine the cooked pasta, leek mixture, shredded Greek chicken, milk, and two-thirds of the ricotta cheese. Season with salt and freshly ground black pepper to taste. Mix thoroughly until all ingredients are evenly incorporated.
6. Transfer the mixture to the prepared baking dish and spread into an even layer. Dollop the remaining ricotta over the top and sprinkle with grated Parmesan. Drizzle with additional olive oil if desired.
7. Bake uncovered for 25 minutes, or until the casserole is hot and bubbly and the top is golden brown. Allow to rest for 5-10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 381kcal

% Daily Value *

Total Fat 17g27%

Total Carbohydrate 27g9%

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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