Skip to content

Baked Rigatoni with Chicken and Leek Puree

May 2, 2020

Baked Rigatoni with Chicken and Leek Puree


  • 1 chicken thigh
  • 1 LB. of rigatoni pasta
  • 1 LB. of leeks, trimmed
  • 1 C. of cow’s milk ricotta cheese
  • 5.5 OZ. of fava beans, boiled and shelled
  • Grated cheese
  • Dry white wine
  • Vegetable broth
  • Butter
  • Extra virgin olive oil
  • Pepper
  • Salt


Boil the chicken thigh in vegetable broth for about 1 hour. Drain, saving the chicken stock. Let the chicken cool and shred the meat.

Cut the leeks in half lengthwise, then slice them but not too thinly. Sauté them in a saucepan with a bit of oil and a pat of butter for 2-3 minutes. Then add 1/2 cup of wine and two ladlefuls of the chicken stock and continue cooking for at least for 10-12 minutes.

Turn off the heat and add salt if needed. Set aside a generous tablespoon of the sautéed leeks. Blend the rest of the leeks with 1/2 cup of ricotta, salt and pepper. Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree.

Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese. Stir gently, then bake at 400°F for 10-15 minutes. Remove the baked rigatoni from the oven and top with freshly ground pepper and thin slices of sautéed leek to taste. Serve immediately.


From → Chicken, pasta, Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: