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)

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
2

recipe just ok would not make again.

abigail22's picture
5

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
5

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!

Jamrob's picture
5

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!

claireport's picture
5

A winner in our house. A great, easy family meal.

jb5370's picture
4

Having read all the comments about this going a bit dry, I decided to make it as a basic pasta dish - not a bake. Added the spring onions to the sauce and missed out the almonds, just topped it with parmesan. Fab!

rchampion1's picture
5

YUMMY - this is easy to make and very yummy. I used low fat boursin, & low fat Elmlea single cream - aswell as lean diced chicken. I did not use the nuts ontop, instead I crushed tortilla chips with a little bit of grated cheese.

nataliedebastos's picture
5

It was fantastic, my husband loved it, and he doesn't even like broccoli

chinagirl0's picture
5

This is a lovely simple recipe and absolutely delicious. I've made t many many times and it's always a hit! :)

tracymac81's picture
5

i loved this recipe. My whole family loved it. My daughter is a VERY fussy eater but she loved it!
I'm not the greatest of cooks but i found this really simple to make. I love it and it is cracking hangover food too x

traceystevenson's picture
5

just had this for dinner ,,although hubby picked out the broccoli coz he don't like it we all though it was gorgeous,,after reading the comments about it being a bit on the dry side i added some of the pasta water to the sauce to loosen it up a bit ,,,will defiantly make this again

evie2468's picture
5

Easy to do this is a firm favourite, although better if eaten immediately. I find it does not re-heat well if one of the family is having tea late.

sarahk's picture
3

Upped the amount of cream cheese and used half fat creme fraiche (instead of single cream) which i also upped on quantity. As warned the sauce was absorbed far more than I expected and it ended up a bit stodgy (delicious comfort food). I tried to make it fresh and served immediately. Will definately make again (was very popular) but will experiment with ingredients and cooking method to avoid the high absorption rate.

aneleh's picture

I've made this many times and really love the topping

dutes8080's picture
5

Forgot to say used toasted Pine nuts as part of the topping, much better to my taste than the almonds.

dutes8080's picture
5

Have done this twice now. Like others thought that the left overs became a bit dry, so doubled up on the Boursin, and add 300mls of half fat Creme Fraiche. I found the result much better. Also boned out and skinned some chicken thighs, I thought tastier and much, much, ceaper than skinned breast fillets. 10 out of 10 in our house now.

purpleflufff's picture
5

Cooked it once and it's a firm favourite already! Tasted great even though I left out the mushrooms. Really easy to do as well so perfect for a mid-week meal! Well done again Goodfood.com!

ruthiewatkinson's picture
4

Loved this recipe. As i am only one of me and this serves four i divided all the ingredients by four and rounded the numbers up. it was delicious but my goodness what a big portion just for me. will definitely make it again though.

mehro64's picture

Used fresh chivs instea of spring onions, added shreded Mutzerella to the chedder topping, finally sprinkled some bread crumbs on the top to give ita reddish finish looks.
looked fabilous out of the oven, tasted great to all the family.

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