-
1. Bring a large pot of well-salted water to a boil and heat the oven if baking later.
12 oz macaroni pasta,
1.5 tsp salt
-
2. Cook the macaroni until just shy of al dente, adding the frozen peas and frozen sweetcorn to the pot for the last couple of minutes, then drain and set aside.
1 cup frozen peas,
1 cup frozen sweetcorn
-
3. Pat the chicken breast dry, cut it into small bite-size chunks, and season lightly with some of the salt and black pepper.
1 lb boneless skinless chicken breast,
0.8 tsp salt,
0.5 tsp black pepper
-
4. Heat olive oil in a large deep frying pan over medium-high heat, add the chicken pieces, and cook until golden and just cooked through, then transfer them to a plate.
1 tbsp olive oil
-
5. Reduce the heat to medium, add the butter to the same pan, and let it melt, then add the minced garlic and cook briefly until fragrant.
3 tbsp unsalted butter,
2 clove garlic clove
-
6. Sprinkle in the flour and cook, stirring, until it forms a smooth paste and loses its raw smell.
3 tbsp all-purpose flour
-
7. Gradually whisk in the milk, then the double cream, stirring constantly until the sauce thickens and is smooth.
3 cup whole milk,
0.5 cup double cream
-
8. Stir in the Dijon mustard, remaining salt, and black pepper, then remove the pan from the heat and add the cheddar cheese and Parmesan cheese, stirring until melted and silky.
2 cup mature cheddar cheese,
0.5 cup Parmesan cheese,
1 tsp Dijon mustard,
0.8 tsp salt,
0.5 tsp black pepper
-
9. Stir the basil pesto into the hot cheese sauce until fully combined and tinted a deep green.
0.5 cup basil pesto
-
10. Fold the cooked macaroni, peas, sweetcorn, and cooked chicken into the sauce, loosening with a splash of hot water or milk if it seems too thick, and taste for seasoning.
12 oz macaroni pasta,
1 lb boneless skinless chicken breast,
1 cup frozen peas,
1 cup frozen sweetcorn,
3 cup whole milk,
1.5 tsp salt,
0.5 tsp black pepper
-
11. If serving straight from the pan, sprinkle with chopped fresh basil and serve; if baking, transfer the mixture to a buttered baking dish.
3 tbsp unsalted butter,
0.2 cup fresh basil
-
12. For a gratin top, mix the panko breadcrumbs with the extra cheddar cheese and a drizzle of olive oil, scatter over the pasta, and bake at 400 F (200 C) until bubbling and golden.
1 tbsp olive oil,
0.8 cup panko breadcrumbs,
0.5 cup extra cheddar cheese
-
13. Let the baked pasta rest briefly, then finish with more fresh basil and serve warm.
0.2 cup fresh basil
