Creamy Chicken Thigh & 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, then add your diced chicken 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 and caramelised onion

Meanwhile, add your pasta 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 pasta, reserving a cup of the starchy pasta water and reserve the pot

Grate your cheddar cheese

Wash your spinach, then shake off any excess water

Return the pot to a medium heat and add 15g [25g] [35g] butter and a drizzle of olive oil

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, chicken 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 pasta, most of the caramelised onion and spinach to the creamy pasta sauce and mix it all together

Transfer to an oven-proof dish and top with the remaining caramelised onion, panko breadcrumbs, 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 thigh & spinach pasta bake