Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(84 ratings)

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Cooking time

Ready in about 40 mins

Skill level

Easy

Servings

Serves 4

This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan

Nutrition and extra info

Nutrition info

Nutrition

kcalories
665
protein
37g
carbs
71g
fat
27g
saturates
10g
fibre
4g
sugar
0g
salt
0.42g

Ingredients

  • 350g pasta shells or quills
  • 200g broccoli, cut into very small florets and the stems thinly sliced
  • 2 tbsp olive oil
  • 350g boneless, skinless chicken breasts, thinly sliced
  • 175g chestnut mushrooms, quartered
  • 4 tbsp sundried tomato paste
  • 80g pkt soft cheese with garlic and herbs (such as Boursin)
  • 284ml carton single cream

For the topping

  • bunch of spring onions, finely sliced
  • 85g mature cheddar, grated
  • 1 garlic clove, finely chopped
  • 50g flaked almonds

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Method

  1. Preheat the oven to 190C/gas 5/fan170C. Bring a large pan of salted water to the boil. Throw in the pasta, stir well and return to the boil. Cook for 6 minutes, then add the broccoli and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
  2. Heat the oil in a wide pan, add the chicken pieces and fry until lightly browned. Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
  3. Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
  4. Mix the spring onions, cheddar, garlic and almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

Recipe from Good Food magazine, September 2002

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Comments

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King-Leah's picture

I love this recipe! It is my go to dish when I need a sure, culinary hit. If you are like me though and can't have almonds then adding some fresh breadcrumbs to the topping seems to work really well. I have also tried the topping with a mix of cheddar and smoked cheese which gave the bake a very pleasant kick! I would highly recommend this dish!

carlnotts's picture

I have made this with variations quite a few times now, it's a really nice pasta bake, however if like me you like more sauce with your bake then you will need to alter this recipe

rachierim78's picture

Amazing just did it for something different and it was fab. It is deffo going in my recipe book. Added a little extra cream and cheese and it wasn't dry. Thumbs up from my family. I will be making this again.

kellym7's picture

Mmmm we all loved this, the kids too! I also followed the tip below and added milk before popping in the oven!

sol_jenfa's picture
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Loved this! It has become a staple in my house and I just roughly half the ingredients. Don't think the topping is needed so I leave that out and just mince a clove of garlic into the pasta before popping in the oven.

nicola_goss's picture

I love love love this recipe! Ive cooked it quite a few times now and it has turned out delicious each time. Everyone I've made it for has gone on to make it again in their own home. I can't wait to eat it, just about to make it again.

ciaraheffron's picture
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Beautiful! Made a veggie version too using quern pieces! Both beautiful!

megstar1's picture

Tried this last night, was looking for something different. We were not disappointed. Really tasty. Would agree with the comments about it drying out so I had 100ml of semi skimmed milk before oven baking. Delicious. Going to have left overs for lunch Yum Yum!

sol_jenfa's picture
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Made this for my partner and we both loved it. Used single cream and light boursin to reduce calories. I didn't have any nuts or spring onions and didn't think the breadcrumbs were necessary. This has definitely gone into our recipe binder to be made again. Yummy x

culling83's picture
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Easy to do mid-week.

loubylou83's picture
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Really nice dish, very tasty although does go a little dry so may use a bit more cream or creme fraiche next time. Would recommend.

tenjiwe's picture
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This recipe was delicious. I used actual sun-dried tomatoes - just roughly chopped them and added them with the mushroom. very nice.

lynnfitz's picture
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Made this tonight and it went down well with the whole family (especially my 10 month old baby!) I used a few subs - didn't have sundried tomato paste, so just used normal tomato puree. Used Philly with chives instead of Boursin. Didn't have any flaked almonds or garlic so sprinkled it with crushed cornflakes, and used finely chopped red onion instead of spring onions. Just thinking it's probably nothing like the original recipe now ha ha!

As others said earlier, it does dry up a bit when it cools down so best eaten fresh, but just add a bit of milk when reheating to put some moisture into it and it's fine. Will definitely make it again and freeze the leftovers.

muppers80's picture
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I've been calorie counting and I couldn't believe that this recipe is only 665 calories. I went through and calculated each ingredient based on weight and this recipe is actually 883 calories per serving. A bit too rich for my blood.

loobylew's picture
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Just had this tonight and was very disappointed. Sauce had no flavour at all yet I used the quantities stated. Like the addition of the broccoli but would use more/stronger cheese next time.
Didnt use the almonds as I cant bear nuts but maybe would try with a few crushed up crisps on the top fo some added crunch.
Waste of boursin tho, should have had it on toast instead!

chuckyegg68's picture

this dish was easy to make and it was very very tasty. i used tomato puree instead of sundried tomato paste, but very yummy 10 out of 10

akussa's picture
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Made this for a family dinner. I used low fat creme freshe and light Boursin. I added more as read that it's rather dry and despite adding more it was still too dry for my liking.
It was a tasty dish but not sure one i'd make again.

tormcr's picture
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Yes this was nice, but like others sauce was overpowered by the pasta. I didn't increase the quantities as I was making this for myself. I had to change a few things, I used tomato purée, a plain soft cheese that I had in adding garlic and some herbs to myself, no flaked almonds but bread crumbs for that extra crunch. I also made a huge error and forgot to defrost my chicken but all in all I enjoyed it. If I do this again I will make sure I add chicken and I would considor increasing the sauce as a lot of people suggested. My partner would prefer some meat in it!

sue_ann's picture
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Easy and my husband and daughter really enjoyed it. lots left over so I have frozen the rest. I will make this again.

qubaros's picture
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Loved it! Even my fussy 5 year old had seconds. I used creme fraiche instead of cream and emmental instead of cheddar. Will do again

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