Chicken and Salsify Pasta Bake

I remember the first time I made this chicken and salsify pasta gratin – and I know, salsify isn’t something most people have kicking around in their fridge, but stay with me. The house smelled… warm. Not just from the oven heat, but that kind of golden comfort you get when something creamy is bubbling beneath a crust of melting cheese. The chicken soaks up all that velvety sauce, and the salsify adds something kind of unexpected – it’s like a whisper of artichoke with just a bit more earth. Cozy, but not heavy. Familiar, but not boring. And it all started because I had leftovers and a strange-looking root in the back of my fridge.

Why You’ll Crave It

• It’s comforting and creamy, but not over-the-top rich – you feel satisfied without needing a nap.
• That top layer gets all bubbly and golden – the kind that makes you hover near the oven near the end.
• It’s incredibly flexible – great for using leftover roast chicken or switching up the veg.
• Salsify brings in this slightly nutty note that’s oddly addicting. Rare, but worth it.
• It re-heats beautifully, which is honestly… rare for pasta bakes.

The first time I made this, it was a Tuesday night with rain tapping on the windows, and it felt like the meal had hugged me back.

What You’ll Need

• Chicken breast: about 300g cooked and chopped – grilled, roasted, even poached, doesn’t matter
• Salsify: 200g peeled and sliced – fresh if you’re lucky, canned is absolutely okay
• Pasta: 250g dried pasta – short shapes like fusilli, penne, or even shells work best
• Cream: 300ml – full-fat is where the magic is, I won’t lie
• Cheese: 100g grated – Gruyère if you have it, but even a mature cheddar does the trick
• Olive oil: 2 tablespoons – just enough for sautéing the salsify
• Salt and pepper: to taste – but season as you go, not just at the end

Easy How-To

Preheat the oven

Switch it on to 200°C (392°F). It’s the kind of dish that doesn’t like waiting around once it’s assembled, so having it hot and ready is key.

Sort the pasta situation

Get a nice big pot of salted water boiling – and I mean more salt than you think you need. Cook the pasta to al dente, drain it, and give it a little toss with olive oil so it doesn’t stick in clumps while waiting.

Prepare that salsify

If it’s fresh, peel it carefully – it looks like a twig but inside it’s pale and silky. Slice it into coins and keep it in lemon water if you’re pausing (it browns fast, a bit like apples). Canned? Just drain and go.

Sauté and soften

In a wide pan, drizzle your oil and warm it gently. Add salsify slices, and sauté about 5-7 minutes. You’re looking for soft edges and just a bit of color. They should smell slightly nutty by the end.

Mix it all up

In a big bowl, combine the pasta, chopped chicken, and sautéed salsify. Pour in the cream, add a pinch of salt and cracked pepper, and stir gently ‘til everything looks coated and cozy. Sometimes I add a whisper of nutmeg here – depends on my mood.

Layer and top

Pour the mix into a greased baking dish – not too shallow. Level it gently. Then scatter the grated cheese all over… try to get even coverage, but don’t fuss too much. Lopsided bits get crispiest, actually.

Bake to golden perfection

Slide the dish into your hot oven. Bake for 25 to 30 minutes – or until the top is bubbling and golden and irresistible. If you start peeking around minute 23? You’re not alone.

Rest, then slice in

Let it cool for 5-7 minutes out of the oven. It’ll firm up just enough so it doesn’t slop onto plates. That wait is the longest part of the recipe, honestly.

Good to Know

• If your cream looks too thin at first, don’t worry – it thickens beautifully as it bakes.
• Salsify stains your fingers a little when raw – gloves help, but I usually just embrace it.
• This is excellent with a glass of white wine, even if it’s just Tuesday and you’re still in slippers.

Serving Ideas

• Serve with a sharp green salad (something peppery, like arugula) to cut through the richness.
• Add roasted carrots or steamed broccoli on the side for color and contrast.

Top Tricks

• If you’re feeling fancy, mix a little Dijon mustard into the cream before baking.
• A pinch of nutmeg or fresh thyme in the sauce? Totally elevates the whole dish.

Frequently Asked Questions

Can I substitute the salsify with something easier to find?

Yes, absolutely. Parsnips or celery root make good alternatives. They’ll bring a similar texture and a touch of sweetness that blends well with the creamy sauce.

What’s the best cheese for the topping?

Gruyère is my favorite – it melts smoothly and browns beautifully. But any flavorful hard cheese works. Even a mix of Parmesan and mozzarella does fine in a pinch.

Can I make this ahead?

Yes – you can assemble the whole dish earlier in the day, keep it covered in the fridge, then just bake right before dinner. Might need a few extra minutes in the oven if it’s cold when it goes in.

Is this freezer-friendly?

Mostly. Cream-based sauces can change texture slightly when frozen, but if you’re okay with a slightly softer result, it freezes well. Wrap tightly, then thaw and reheat gently.

How do I keep the top crispy when reheating?

Pop it under the broiler (grill) for the last minute or two after reheating – or add a fresh sprinkle of cheese. That’ll wake it right up.