Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(105 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:

  • kcal665
  • fat27g
  • saturates10g
  • carbs71g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.42g
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Ingredients

  • 350g pasta shells or quills
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 200g broccoli, cut into very small florets and the stems thinly sliced
    Broccoli

    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

    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

    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 onions

    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

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 (109)

vivipoos's picture
4

easy to make and enjoyed by the family!

barrygreenback's picture
4

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
3

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
5

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

lala36's picture
5

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
5

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

rosiekinney's picture
5

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

sarahlow17's picture
5

Firm favourite in our household.

dizzybec's picture
5

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
5

Just tried and loved it! Very simple and very tasty!

shaydee313's picture
5

cooked this and my family loved it! Would definitely cook again.

d41d0y's picture
4

Would make again but with more sauce! We added peas and just used lots of grated parmesan on top rather than the suggested topping. Yummy.

tpcornet12's picture
4

Made this last night for tea. I halved the proportions as I was cooking for 2 and left out the almonds. I felt it needed a little more liquid before cooking so added about a half cup of milk. Very tasty and filling. The topping is lovely even without nuts

sweetp's picture

This recipe is absolutely gorgeous. It is quick and easy to make and the whole family loed it !

gaitskell's picture

Yummy! Used low-fat creme fraiche and light garlic&herb roule, doubled as suggested above. Also substituted sundried tomato paste with harissa paste - gave it a great kick. Still good for lunch the next day - not as much sauce but not too dry.

fruitymuffin's picture
5

this is a delicious easy meal in one, i used chicken leg instead of breast and added some courgettes instead of the mushrooms which i browned with the the poultry. Then i used half harissa paste and half tomato puree and omited the sun dried tomato paste. Finally i processed a honey and sunflower seed roll into breadcrumbs for the topping, combined it with the onions and cheese. Instead of boursin i used phili garlic and herb. All the changes made it taste better than the orginal which i have also tried.
Give it a go, its worth it

yellow81cat's picture
4

I put in a whole bousin cheese about 160gm was very nice, do not cook for longer than the recommended time, as it can dry up a bit, was lovely.

bernard240's picture
3

started with chicken thigh's and good quality pork sausages cut into cubes. fryed off in hot butter and oil with clove crushed garlic.
sauce of equal amounts of philli cheese, good w, wine and single cream plus half grated nutmeg. Fusilli pasta add broccli half way through, drain into buttered dish add chicken, sausage and sauce, wash pan out with slug of wine and add, cover with parmasan leave for 30 mins. Bake or fridge absolute fab. Made for world cup win but lost to better team today. Cheers

ewardman's picture
5

Fantastic! So tasty and loved by the whole family.

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