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

Chicken & broccoli pasta bake

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(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
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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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kefalonia
9th Feb, 2008
A firm favourite, but very, very filling. So leftovers can be frozen. It defosts & re-heats well
danjmorris
7th Feb, 2008
4.05
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
5th Feb, 2008
3.05
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
19th Jan, 2008
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
16th Jan, 2008
4.05
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
13th Jan, 2008
4.05
My boys (teenagers) and husband loved it - bogeys were never mentioned.
nuffinbuttrouble
8th Dec, 2007
5.05
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
14th Nov, 2007
1.05
looks and tastes like bogeys my daughter said

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