Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(95 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
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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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claireport's picture
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A winner in our house. A great, easy family meal.

jb5370's picture
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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
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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
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It was fantastic, my husband loved it, and he doesn't even like broccoli

chinagirl0's picture
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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
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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
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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
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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
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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
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Forgot to say used toasted Pine nuts as part of the topping, much better to my taste than the almonds.

dutes8080's picture
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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
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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
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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.

mother_ship's picture
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This went down well in my house too, with my 2 kids and 2 visiting kids, a couple of them picked out the mushrooms, but otherwise cleared their plates. The OH liked it as well. Result!

hannahsierp's picture
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I made this for my boyfriend and he adored it. He gave it a nine out of ten (high praise indeed!)

I used lots of almonds and creme fresh. And wow, the Boursin cheese is amazing. Thanks so much!

lynettekotze's picture
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Easy to make and delicious. the sauce with the boursin cheese is just awesome.

juliebahrain's picture
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Made this twice recently, the second time without the chicken for my son's vegetarian girlfriend, it tasted just as good. Also changed the flaked almonds to pine nuts.

foodie19's picture

This is becoming a favourite with my husband and teenage son! I just double the quantity of liquid required and it solves any question over the pasta absorbing too much! very tasty - thank you!

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