Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(85 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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caralinec's picture

Sorry - wasn't keen on this one, although my husband liked it. Thought that despite increasing the sauce element and cooking immediately, it dried out somewhat.

byrner's picture

I too have cooked this many times and my son has too.
I agree the sauce gets absorbed. Good idea to double the sauce - I'll try that next time. We all love this dish.

mazmikeimi's picture
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I have cooked this dish many times and is a favourite with my 4yr old daughter and hers friends. she has helped me to prepare as well. Definetly is a dish that you don't want to prepare to much in advance as the pasta soaks all the sauce up and can end up being a bit dry.

terrorist's picture

i loved this so much it went brilliant with my wife she said it was great and well i went with somthing new as she told me to do an gave me this dish to cook and im always cooking for her because she loves my dishes

maryyem's picture
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I have made this recipe dozens of times. When my daughter went off to University I put it into a recipe file for her. It freezes perfectly. Now living in Yemen I make it with whipping cream as any other cream is difficult to get. Works perfectly, although I double the sauce quantities, it keeps it more moist, especially if I am freezing it. It is delicious with garlic bread.

rotonda's picture

A delicious recipe I used half fat creme fraiche instead of cream for a lighter meal plus a little white wine as well!!

annie0176's picture
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A tasty midweek meal, which can be varied as you like - e.g use tuna rather than chicken, add tomatoes, ham or other veg; use pine nuts instead of almonds etc etc.

jorecipes's picture
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Delicious! Cooked amount for 4 people although only 2 of us. We ate 3/4 of it because it was so good. I ate some as a cold lunch the following day and it was still very tasty.

mhairi's picture
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Easy to make, tasty and nutritious. I used half fat creme fraiche instead of cream which worked well. I put a batch in the freezer so will see how dry it is when I re-heat it. May just be a case of adding more Creme fraiche?

kefalonia's picture

A firm favourite, but very, very filling. So leftovers can be frozen. It defosts & re-heats well

danjmorris's picture
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Really easy and quick. Substituted gluten-free pasta and it worked a treat. Would use a stronger-tasting cheese next time. Also, as stated previously, noticed that all sauce had been absorbed by the pasta upon reheating. Still tasty though.

tw1nkle's picture
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Great tasting dish however I made it early to bake later for dinner and it went quite stodgy and had no sauce left. I would definately make it again but just won't reheat it, eat freshly made!! I also swapped the cream for half fat creme friache and it still tasted great.

charlie-albie's picture

Really enjoyed this recipe. I didn't put the broccoli in as my son doesn't like it. instead I served some on the side for the rest of the family. Will be having this again. Passed recipe on to several friends.

katieluvbunny's picture
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I used the lower fat Boursin and Elmlea single light cream to make this a little healthier! It was delicious and easy to make, we will be having it again.

lesnavich's picture
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My boys (teenagers) and husband loved it - bogeys were never mentioned.

nuffinbuttrouble's picture
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Ha ha- love the bogeys comment from Caroline. We all really liked this and it was simple enough for my six year old to help make it, served it with some nice homemade bread. Will definately make again.

carolineclark's picture
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looks and tastes like bogeys my daughter said

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