Chicken and Leek Pasta Recipe

A hearty and creamy chicken and leek pasta made with linguini and a thick sauce loaded with whole grain mustard and fresh thyme.

Course Main Course

Cuisine European

Keyword chicken and leek pasta, creamy chicken and leek pasta, creamy leek pasta

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 713kcal

Cut the white part of the leek into rings approximately 1cm (just under ½") thick and finely shred the green section.
Heat a frying pan (28cm or 11", not non-stick if possible) over a high heat, and when it is hot, add the olive oil.
Season the chicken thighs with coarse sea salt, black pepper and thyme, then sear the chicken (smooth side down first) in the pan for 2 minutes.
Flip the chicken and add the leeks to the pan, then transfer to an oven and cook for 20-25 minutes at 180°C or 350°F. The chicken should reach 73°C or 165°F.
Cut the spring onions into rounds as finely as you can, separating the green and white parts.
Bring a 20cm or 8" saucepan of water to a boil and season generously with salt (I use 1½ teaspoons in a pan this size).
Add the pasta to the pan and cook it for 60 seconds less than the packet says.
Time it so the chicken comes out of the oven 4-5 just before the pasta is ready.
Take the chicken from the pan, and finely shred it and return it to the pan with the leeks and add the white parts of the spring onion.
Add the wholegrain mustard and creme fraiche and stir to combine.
Drain the pasta, reserving around 125ml (half of a cup) of the cooking water.
Add the pasta to the pan with the chicken and mix well, stirring in as much pasta cooking water as needed to form a silky sauce.
Sprinkle with the green parts of the spring onion before serving.