Step 1

Grease a 2.3-litre, 7cm-deep, 21cm x 27cm baking dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, adding zucchini for the last 2 minutes of cooking time. Drain.

Step 2

Meanwhile, heat oil in large deep frying pan over medium heat. Add chicken. Cook, stirring once, for 5 minutes or until golden and just cooked through. Transfer to a plate.

Step 3

Melt butter in same pan. Add leek. Cook for 5 minutes or until softened. Add garlic and flour. Cook, stirring, for 1 to 2 minutes until mixture bubbles. Remove from heat. Gradually stir in milk, then cream. Return to medium heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture bubbles and thickens. Add chicken, pasta mixture, half the parsley and half the parmesan. Stir until parmesan just melts.

Step 4

Preheat grill on high. Transfer pasta mixture to prepared baking dish. Combine breadcrumbs with remaining parmesan and parsley in a bowl. Sprinkle over pasta mixture. Grill for 2 to 3 minutes or until golden. Sprinkle with extra parsley. Serve.