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Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(100 ratings)

Ready in about 40 mins

Easy

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

  • kcalories665
  • fat27g
  • saturates10g
  • carbs71g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.42g
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Ingredients

  • 350g pasta shells or quills
  • 200g broccoli, cut into very small florets and the stems thinly sliced

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g boneless, skinless chicken breasts, thinly sliced

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 175g chestnut mushroom, 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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 85g mature cheddar, grated
  • 1 garlic clove, finely chopped
  • 50g flaked almond

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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.

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Comments, questions and tips

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Comments (107)

Aleo's picture

Took note of everyone's comments and added bacon, used 125g cream cheese instead of the 80g in the recipe and used cook from frozen chicken instead of fresh, which gave more liquid to the sauce. I still found that I had to add extra milk when I re-heated the leftovers though. The whole family loved it so will definitely be making it again.

kwilsea's picture
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This was so quick and easy to make my 8 year old did most of it.
The dish was tasty but I seemed to be missing something. Next time I am going to add some smoky bacon, that should make it perfect.

nanapatsy's picture
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This was delicious, even my partner, who's not fussed on pasta, loved it!! :) Thank you.

wldhntress's picture
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Both my husband and I like this dish, however, I do add extra sauce otherwise it can be a bit dry. Load on the almonds, there really do add to the dish.

Scrumptious68's picture
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Don't let others put you off! It was very tasty and not at all dry. I used a whole pack of pasta, added a few rashers of smoked bacon, more mushrooms, cheese and paste and it fed 5 hungry adults (including hubby and three sons!) I shall make this again.

lainey coke's picture
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I loved this.

tastytitbits's picture
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After reading the other comments I doubled the quantity of cheese and cream but it was still dry and boring. Will not make again.

hifigary's picture
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good flavour but incredibly dry - should have read reviews before cooking it and add extra milk to the sauce.

Skinfull's picture
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I used crushed almonds instead of flaked, and I also add in some chopped bacon.
I freeze this and when reheating I bake at 180 for ~20 mins and top it off with some cheese and almonds for the last 5 or 10 mins.

Norma. mackey's picture
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Fabulously incredibubble! Yum Yum Yum! Wonderfully tasty. Load on the flaked almond topping! Filling and loved by even the fussiest eaters in our house! My new favourite recipe!

Jeaniebee's picture

Just made this for dinner , my husband loved it .I agree with a number of the other comments that it is a improved dish if you reduce the amount of pasta and increase the sauce as it did have a tendency to dry out a bit when cold . I increased the amount of cream and added some milk before putting into the oven
A delicious pasta dish , will make again.

morijn's picture
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It is a Very good recipe. Wasn't thinking that broccoli and sundried tomato paste go so well together. I love it!!

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!

Metrotile1250'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!

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Questions (0)

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Tips (3)

tom1989's picture
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Add some diced pancetta instead of the mushrooms if they're not to your liking. Garlic roule was perfect for the soft cheese. I also used sundried tomato pesto rather than regular paste - very tasty.

Scrumptious68's picture
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Add bacon, extra cheese, paste and cream. I also used more pasta as needed to feed 5 hungry adults as a main course midweek

hifigary's picture
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Add extra milk to the sauce as it dries out in the oven.

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