Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(96 ratings)

By

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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
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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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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!

shaydee313's picture
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cooked this and my family loved it! Would definitely cook again.

d41d0y's picture
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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
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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
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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
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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
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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
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Fantastic! So tasty and loved by the whole family.

patbernard's picture

Saw this in the Best 80 dishes book and made it for the first time tonight. Everyone loved it and we will definitely be having it again. Used breadcrumbs instead of almonds (nut allergy). Sauce did dry up (although it was still delicious) - will try doubling the sauce quantity next time.

rebecca1july's picture
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recipe just ok would not make again.

abigail22's picture
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My 18 month old and my 7 yr old (who is a fussy eater) both really enjoyed it! Toddlers need full fat...so gloing light is not an option! Lovely to cook one meal that can be enjoyed by everyone, and so easy and quick to make too.
Wasnt sure on freezing it, as it contains cream...is it safe to re-heat? Be good if this an option as we have lots left over.

Jamrob's picture
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I looooveee this receipe! Ive been making for many years after seeing it a Good food Mag. I find that the amount of pasta is too much, the sauce doesnt coat it and its too dry. Plus I only cook for about 15 mins, again to save drying out. The best sun dried tom paste is Sainsbury's I find. I also left out the almonds.
Don't use any other sort of mushroom, it just doesnt taste right!
Everyone I make it for loves it!

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