Close up of chicken & broccoli pasta bake in a round serving dish

Chicken & broccoli pasta bake

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(138 ratings)

Prep: 5 mins Cook: 35 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 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
    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 almonds

Method

  1. Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.

  2. Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.

  3. Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.

  4. Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.

  5. Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.

  6. 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.

  7. Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

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Comments, questions and tips

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SlimmingJourney's picture
SlimmingJourney
17th Aug, 2018
This sounds amazing! I follow Slimming World and this dish can be easily adapted to be SW friendly
compoundqueen
6th Mar, 2018
I have to say has come out very dry used 2 packets of Lidls herb cheese and two cartons of cream
Quality Street 35
21st Jan, 2018
4.05
My Boursin comes in 150g packs and I use a whole one, along with 30ml cream. This is a lovely recipe and the almonds make a wonderfully crunchy topping.
Rod Johnson's picture
Rod Johnson
5th Jan, 2018
1.05
Made this last night using all the correct ingredients in all the suggested proportions. Pasta was extremely dry and tasteless adding tomato paste adds absolutely no value to the sauce either. This could be a good meal if the proportions are correct with the sauce. won't be doing this one again ! yuk
Twinklebum99
12th Apr, 2017
5.05
I really enjoyed this dinner. I read the comments and added a bit more cream cheese. I also added green beans that I had laying around really nice
effney587
16th Mar, 2017
5.05
I love this recipe! Have had it since it was first published in 2002 and it has been used for many an informal dinner party/ get together of all kinds. Have never had to tinker with the ingredients or the quantities and every time I have served it up, it is always eaten with great appreciation and requests for seconds. I never have any left over! It is my ultimate, all time, best ever pasta bake recipe!
Coolkets81
23rd May, 2016
4.05
This is a very easy recipe and I like the fact that it can be assembled in advance. However I do not think the measurements for cream, garlic cheese and sun dried tomato paste is sufficient. After first attempt I doubled them all, reduced the quantity of pasta to 250 grams only, instead added more mushrooms and broccoli which makes it little healthier (less carbs). I added chopped walnuts instead of roasted almonds.
Minxy Ru
21st Jan, 2016
1.05
Awful dish. I only registered with this site purely to review this dish. It's bad. Very dry. I had added extra cream cheese and cream anyway and it still came out dry. Tomato paste made it very odd. Not a very nice family meal.
Aleo
12th Sep, 2015
Took note of everyone's comments and added bacon, used 125g cream cheese instead of the 80g in the recipe and used cook from frozen chicken instead of fresh, which gave more liquid to the sauce. I still found that I had to add extra milk when I re-heated the leftovers though. The whole family loved it so will definitely be making it again.
kwilsea
28th Jul, 2015
4.05
This was so quick and easy to make my 8 year old did most of it. The dish was tasty but I seemed to be missing something. Next time I am going to add some smoky bacon, that should make it perfect.

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lavene
20th Aug, 2018
5.05
I have been making this dish since it was first published in 2002, it’s a huge family favourite. In response to the comments that the dish is ‘dry’ I always add some of the water the pasta and broccoli was cooked in before baking, particularly if the dish had been prepared earlier and left to stand. I also use a whole packet of garlic and herb cheese (150g) and sun dried tomato paste rather than purée.
tom1989
3rd Aug, 2015
5.05
Add some diced pancetta instead of the mushrooms if they're not to your liking. Garlic roule was perfect for the soft cheese. I also used sundried tomato pesto rather than regular paste - very tasty.
Scrumptious68
27th Mar, 2015
5.05
Add bacon, extra cheese, paste and cream. I also used more pasta as needed to feed 5 hungry adults as a main course midweek
hifigary
1st Feb, 2015
2.05
Add extra milk to the sauce as it dries out in the oven.