Prepare to bubble over with excitement for this one-pan, absolute Romeo of a dish. It woos with a flavour-packed chicken and veg sauce topped with creamy, cheesy béchamel. But it's the golden, blistered crust that has captured our culinary heart.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Cut chicken into 3cm bite-sized pieces. Place Italian kitchen herbs, chicken, and ¼ teaspoon salt flakes and pepper in a bowl and toss to coat. Melt butter in a frypan over medium-high heat until bubbling. Add chicken and cook for 3–4 minutes each side or until caramelised.
Preheat oven grill to high. Grate celery on the coarse side of a box grater. Peel and crush garlic. Once chicken is browned, add celery, caramelised onion chutney and garlic to pan and cook for a further 1 minute or until celery is softened.
Add cherry tomatoes and reserved pasta water to chicken and bring to a simmer. Cook for 2–3 minutes or until sauce has reduced slightly. Stir through spinach to wilt.
Add pasta and vinegar to chicken, stir to combine and season with salt and pepper. Dot béchamel sauce on top of pasta and sprinkle with mozzarella. Place frypan under grill for 4–5 minutes or until cheese is golden and melted.
Dress salad leaves with your favourite dressing. Divide chicken pasta bake between bowls and serve with salad.