Give your pasta night a delicious little twist, literally! This creamy chicken einkorn pasta bake using einkorn fusilli is the perfect weeknight meal. Those lovely einkorn spirals mingle with tender chicken, smoky bacon, sweet leeks and a creamy sour cream sauce before getting tucked beneath a golden cheese topping.
The star here is the Grand Teton Ancient Grains Organic Einkorn Fusilli, a bronze-cut, whole-grain pasta with a nutty flavour and textured spirals that catch the sauce beautifully. It gives this chicken and leek pasta bake a little extra character, and plenty of delicious nooks for that creamy sauce to hide in.
This is lovely comfort food for chilly evenings or a relaxed family dinner. Pair it with a Fresh Berry Salad for something fresh alongside all that creamy, cheesy goodness.
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💖 Why This Recipe Works
- Einkorn takes centre stage: The pasta’s nutty flavour complements the chicken, bacon and softened leeks.
- Spirals made for sauce: Fusilli catches the creamy mixture in its twists, making every forkful delicious.
- No separate white sauce: Sour cream brings the creaminess without an extra saucepan.
- A golden cheese finish: Because a bubbling cheese topping is always a convincing dinner invitation.
⭐ Star Ingredients
- Grand Teton Ancient Grains Einkorn Fusilli: The star of the show! These nutty einkorn pasta spirals catch the creamy sauce in every delicious twist.
- Chicken: Tender chicken pieces make this a hearty, satisfying family dinner.
- Leek: Adds a gentle sweetness that pairs beautifully with the chicken and einkorn pasta.
- Sour Cream: Brings the creamy, tangy goodness without making a separate white sauce. Less whisking, more eating!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
Keep the Grand Teton Ancient Grains einkorn fusilli as the star, then try these little changes around it:
- Change the cheese: Use a cheddar and mozzarella blend for a little extra cheese pull.
- Add some greens: Stir a handful of baby spinach into the hot chicken mixture.
- Make it spicy: Add a pinch of chilli flakes to the sauce.
- Skip the corn: Leave it out if you prefer the chicken, bacon and leek combination on its own.
- Leave out the bacon: The garlic, leek and cheese still provide plenty of savoury flavour.
Love this recipe, try our Einkorn Pesto Pasta recipe here!
🔪 How To Make This Recipe
- Step 1: Preheat the oven to 350°F / 180°C conventional. Set out a baking dish large enough for the pasta and sauce. Cube the chicken, chop and thoroughly wash the leek, cut the bacon into pieces, crush the garlic and drain the corn. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning until browned. Transfer to a plate.
- Step 2: Add the leek, bacon and garlic to the same pan. Cook for approximately 3 minutes, stirring, until the leek softens. Reduce the heat if the garlic starts browning too quickly.
- Step 3: Return the chicken to the pan and add the chicken stock. Simmer for approximately 5 minutes, or until the chicken is fully cooked. Larger pieces may need longer.
- Step 4: Reduce the heat to low and gently stir in the sour cream, drained corn and chives. Keep the mixture warm without boiling vigorously.
- Step 5: Bring a large pot of water to the boil and add the Fusili, checking for al dente at 2–3 minutes. Drain and transfer the einkorn fusilli to the baking dish
- Step 6: Add the creamy chicken mixture and fold together gently, keeping those delicate spirals intact.
- Step 7: Sprinkle the shredded cheese over the top. Bake for approximately 30 minutes, until hot and bubbling with a golden cheese topping.
- Step 8: Remove from the oven Allow to stand briefly before serving.
💡 Hint: Get your sauce ready before cooking the einkorn fusilli. These speedy spirals don’t like hanging around after draining—straight into the sauce they go!
👩🍳 Expert Tips
- Check the einkorn early: Aim for pasta that is still firm, as it will continue cooking in the oven.
- Fold rather than stir vigorously: Gentle handling helps preserve the fusilli’s shape.
- Keep the sauce warm and ready: Combine it with the pasta immediately after draining.
- Wash the leek thoroughly: Separate the layers to rinse away any trapped grit.
- Watch the cheese: If the topping browns before the centre is hot, loosely cover the dish with foil.
💭 FAQs
Grand Teton Ancient Grains makes its organic fusilli from whole-grain einkorn. Its bronze-cut surface helps catch the sauce, while its nutty flavour adds another layer to this creamy chicken pasta bake.
You can order the specific pasta used here directly from Grand Teton Ancient Grains.
It can become sticky if left standing after draining. Have your sauce ready and combine everything immediately.
💖 Serving Suggestions
Let this chicken einkorn fusilli pasta bake take centre stage with a simple side:
A crisp green salad: Lettuce, cucumber and a light lemon dressing balance the creamy sauce.
Steamed broccoli or green beans: An easy way to add vegetables to the table.
Garlic bread: Perfect for scooping up any sauce left on the plate.
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Creamy Chicken Leek Einkorn Fusilli Pasta
Ingredients
- 250 g Grand Teton Ancient Grains Organic Einkorn Fusilli
- 2 Large chicken breasts cut into evenly sized cubes
- 1 tablespoon olive oil
- 1 medium leek thoroughly washed and chopped
- 3 rashers bacon cut into small pieces
- 1 garlic clove crushed
- 1 cup chicken stock
- 1½ cups sour cream
- 1 can corn kernels drained
- 1 tablespoon fresh chives chopped
- 1 cup shredded parmesan cheese
Instructions
- Preheat the oven to 350°F / 180°C conventional. Set out a baking dish large enough for the pasta and sauce. Cube the chicken, chop and thoroughly wash the leek, cut the bacon into pieces, crush the garlic and drain the corn.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, turning until browned. Transfer to a plate.
- Add the leek, bacon and garlic to the same pan. Cook for approximately 3 minutes, stirring, until the leek softens. Reduce the heat if the garlic starts browning too quickly.
- Return the chicken to the pan and add the chicken stock. Simmer for approximately 5 minutes, or until the chicken is fully cooked. Larger pieces may need longer.
- Reduce the heat to low and gently stir in the sour cream, drained corn and chives. Keep the mixture warm without boiling vigorously.
- Bring a large pot of water to the boil and add the Fusili, checking for al dente at 2–3 minutes. Drain and transfer the einkorn fusilli to the baking dish
- Add the creamy chicken mixture and fold together gently, keeping those delicate spirals intact.
- Sprinkle the shredded cheese over the top. Bake for approximately 30 minutes, until hot and bubbling with a golden cheese topping.
- Remove from the oven Allow to stand briefly before serving.
Notes
- Check the einkorn early: Aim for pasta that is still firm, as it will continue cooking in the oven.
- Fold rather than stir vigorously: Gentle handling helps preserve the fusilli’s shape.
- Keep the sauce warm and ready: Combine it with the pasta immediately after draining.
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