2cooked skinless chicken breastsroughly chopped or shredded
1cup(100g) finely grated parmesan
1/2cup(50g) strong cheddargrated/shredded
1/2cup(50g) mozzarella cheesegrated/shredded
1small bunch of parsleyroughly torn
Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 4-5 minutes, stirring occassionally, until the onion softens.
Add the mushrooms, salt, pepper and garlic, and cook for a further 3-4 minutes, stirring often, until the mushrooms are tender.
Add the white wine, turn up the heat to high and allow the wine to bubble for a few minutes until reduced by half, then turn the heat back down to medium.
Add the chicken stock, cream, shredded chicken and half of the parmesan and stir together until the cheese melts.
By now the pasta should be cooked. Add the drained pasta to the pan and stir together until the pasta is coated in the creamy sauce.
Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan and the cheddar and mozzarella on top, then place in the oven for 20-25 minutes until the cheese is golden brown.
Remove from the oven and sprinkle with parsley before serving.
What type of pasta to use:
I use Fusilli for this, but you can use any larger-sized pasta you like - such as Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Rigatoni (ribbed pasta tubes, square-cut on the ends) and Farfalle (pasta bows) all work particularly well, with no change in amounts or cooking times. You can also use Ziti - which is similar to Rigatoni, but a little smaller and not ribbed (unless you buy Ziti Rigati - which is ribbed). I was thinking of making this dish a baked alfredo ziti, but ziti pasta is very difficult to find in the UK.
Can I make it ahead?
Yes! You can make ahead up to the point where you have sprinkled the cheese on, then cool, cover with foil and refrigerate for up to a day. Take out of the fridge for an hour before cooking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it). Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout. Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.
Will it freeze?
Yes, once cooked: Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout. Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.Nutritional information is per serving (this recipe contains 6 servings)