Creamy Chicken Breast & Spinach Farfalle Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat, then once hot, add the sliced onion with a pinch of salt and cook for 3-4 min or until starting to soften

Once starting to soften, increase the heat to high and add your diced chicken breast and cook for 10-12 min or until cooked through (no pink meat!) and the onion is caramelised

Once cooked, remove from the heat set aside – this is your cooked chicken breast and caramelised onion

Meanwhile, add your farfalle to a large pot of boiled water, bring to the boil over a high heat and cook for 5-6 min

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once cooked, drain the farfalle, reserving a cup of the starchy pasta water and reserve the pot

Grate your cheddar cheese

Wash your spinach, then pat it dry with kitchen paper

Return the pot to a medium heat and add 20g [30g] [40g] butter

Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [500ml] milk into the roux, a little at a time, and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Remove the pot from the heat and add your soft cheese, stock mix, grated cheese and most of your dried basil (you'll use the rest later) and give everything a good mix up

Add a large splash of starchy pasta water with a generous pinch of salt and pepper and stir it all together – this is your creamy pasta sauce

Add the cooked chicken, cooked farfalle, most of the caramelised onion and spinach to the sauce and mix it all together

Transfer to an oven-proof dish and top with the remaining caramelised onion, panko breadcrumbs, the remaining dried basil and a drizzle of olive oil

Cook for 12-14 min or until the breadcrumbs are lightly golden – this is your creamy chicken breast & spinach farfalle bake