Pasta al Forno Bianco con Pollo e Porri- Italian Chicken & L

Ingredienser

Pasta & Protein

1.25 lb (560 g) short pasta (rigatoni, mezzi rigatoni, or penne rigate)

2 lb boneless, skinless chicken thighs (or breasts), diced

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Leeks

4 large leeks (white and pale green parts only), thinly sliced and washed

1 small shallot, finely minced

2 tbsp unsalted butter

2 tbsp olive oil

0.5 cup dry white wine

1 small sprig thyme or rosemary (optional)

Béchamel Sauce

5 tbsp unsalted butter

5 tbsp all-purpose flour

4.5 cups whole milk, gently warmed

Freshly grated nutmeg

Salt

Cheese

1.5 cups finely grated Parmigiano-Reggiano

0.5–0.75 cup fontina or low-moisture mozzarella, diced (optional)

Fremgangsmåte

1. Prepare the Oven

Preheat oven to 375°F (190°C). Butter a 9×13-inch (3–3.5 qt) baking dish.

2. Cook the Chicken

Heat olive oil in a wide sauté pan over medium-high heat.

Season chicken with salt and pepper and sauté until just cooked through and lightly golden.

Transfer to a bowl and set aside.

3. Cook the Leeks

Reduce heat to medium-low in the same pan.

Add butter and olive oil.

Add leeks, shallot, and a pinch of salt.

Cook slowly for 15–20 minutes, stirring occasionally, until very soft and silky.

Add white wine and cook until fully reduced.

Add herb sprig for the final 5 minutes if using, then remove.

4. Make the Béchamel

Melt butter in a saucepan over medium heat.

Whisk in flour and cook 1–2 minutes without browning.

Gradually whisk in warm milk.

Simmer gently until lightly thickened.

Season with salt and a small pinch of nutmeg.

5. Cook the Pasta

Bring a large pot of well-salted water to a boil.

Cook pasta until 2 minutes shy of al dente.

Drain well.

6. Assemble

In a large bowl, combine pasta, chicken, leeks, béchamel, 1 cup Parmigiano, and optional fontina/mozzarella.

Mix gently but thoroughly.

Taste and adjust seasoning.

7. Bake

Transfer mixture to prepared baking dish.

Top with remaining Parmigiano.

Bake uncovered for 30–35 minutes until bubbling and lightly golden.

Optional: broil for 2–3 minutes to lightly brown the top.

8. Rest and Serve

Let rest for 20 minutes before serving.

Notater

Can be assembled up to 1 day ahead and refrigerated unbaked.

Bake from cold, adding 5–10 minutes to cook time.

Leftovers reheat well and improve in flavor the next day.