Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(86 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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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

skeldie's picture
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Delicious recipe. Would recommend to cook it immediately, rather than reheat, as the sauce disappears!

gallopinggoose's picture
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This is a family favourite and I use the recipe quite a lot as it is so easy to put together. An excellent way to serve broccoli where kids are involved, they love the combination of the flavours and don't worry about the "green stuff"!!!

jmc123's picture
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This is a firm favourite in our house, real comfort food. Great way to make 2 chicken breasts stretch to 4 people. Good as left overs too! My teenage son had it cold as a salad in his lunch box.
Tried with pine nuts but toasted almonds are better. Also forgot to add the sundried tomato paste once and it was still delicious!
I do tend to add more cream and cheese than stated otherwise it can be a little dry. I'll try adding some white wine next time.
Try this you won't be dissapointed

racheypoo84's picture

iv made this a few times.the whole familly love it and always want more.it is very easy and quick to cook.excellent.

pizzaandpastalover's picture
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Yum! Very tasty and filling pasta bake, using half-fat creme fraiche instead of cream makes it a little healthier.

vivipoos's picture
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easy to make and enjoyed by the family!

barrygreenback's picture
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Made it with wholewheat pasta and cheated by using a cooked chicken and just added at end of sauce. Next time would use raw chicken and also add sweatcorn as this goes well with wholewheat pasta, chiken and broccoli.

snoble's picture
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Made this with wholewheat penne pasta. Very rich and filling but perhaps if a little too creamy and bland. Will try some white wine next time.

effney587's picture

When I first found this recipe in magazine a few years ago, it had the comment 'best pasta bake recipe ever' and it really is! I have used it on countless occassions on dinner parties to informal family meals and it never disappoints. Have never had to change the ingredients as perfect as they are, however, if you found you didnt have sundried tomato paste but did have tomato puree, it would be fine, wonder if you could substitute creme fraiche for cream but havent tried it!

rosiekinney's picture
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Changed the cream to creme fraiche. my husband asked for it again, sure sign it was a success!

lala36's picture
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Made this for my fussy children and had ALL empty plates, really tasty. Not overflowing with sauce but I just didn't bake it for 20 mins - I only did grated cheese for the topping, and 10 -15 mins was plenty and didn't dry out the sauce. Will make this one again!

rosiekinney's picture
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Brilliant really loved it. Didn't have cream so used philadelphia and some milk.

rosiekinney's picture
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Brilliant really loved it. Didn't have cream so used philadelphia and some milk.

sarahlow17's picture
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Firm favourite in our household.

dizzybec's picture
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I have used this recipe as a base for several variations, all good. I tend to use half fat creme fraich to keep down the calories, and sometimes use a tin of salmon instead of the chicken. Breadcrumbs on top with cheese works well if I havent got the other ingredients in. Winner every time, family fave.

crazy_kerry123's picture
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Just tried and loved it! Very simple and very tasty!

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