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

Chicken & broccoli pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(175 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
nanapatsy
15th May, 2015
5.05
This was delicious, even my partner, who's not fussed on pasta, loved it!! :) Thank you.
wldhntress
30th Mar, 2015
5.05
Both my husband and I like this dish, however, I do add extra sauce otherwise it can be a bit dry. Load on the almonds, there really do add to the dish.
Scrumptious68
27th Mar, 2015
5.05
Don't let others put you off! It was very tasty and not at all dry. I used a whole pack of pasta, added a few rashers of smoked bacon, more mushrooms, cheese and paste and it fed 5 hungry adults (including hubby and three sons!) I shall make this again.
lainey coke
22nd Mar, 2015
5.05
I loved this.
tastytitbits
6th Feb, 2015
1.05
After reading the other comments I doubled the quantity of cheese and cream but it was still dry and boring. Will not make again.
hifigary
1st Feb, 2015
2.05
good flavour but incredibly dry - should have read reviews before cooking it and add extra milk to the sauce.
Skinfull
8th Dec, 2014
5.05
I used crushed almonds instead of flaked, and I also add in some chopped bacon. I freeze this and when reheating I bake at 180 for ~20 mins and top it off with some cheese and almonds for the last 5 or 10 mins.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?