Chicken & broccoli pasta bake

Chicken & broccoli pasta bake

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(112 ratings)

Ready in about 40 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 mushroom, 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 almond

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.

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Comments, questions and tips

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loobylew
9th Jan, 2013
3.05
Just had this tonight and was very disappointed. Sauce had no flavour at all yet I used the quantities stated. Like the addition of the broccoli but would use more/stronger cheese next time. Didnt use the almonds as I cant bear nuts but maybe would try with a few crushed up crisps on the top fo some added crunch. Waste of boursin tho, should have had it on toast instead!
chuckyegg68
10th Nov, 2012
this dish was easy to make and it was very very tasty. i used tomato puree instead of sundried tomato paste, but very yummy 10 out of 10
akussa
6th Nov, 2012
3.05
Made this for a family dinner. I used low fat creme freshe and light Boursin. I added more as read that it's rather dry and despite adding more it was still too dry for my liking. It was a tasty dish but not sure one i'd make again.
tormcr
31st Oct, 2012
3.05
Yes this was nice, but like others sauce was overpowered by the pasta. I didn't increase the quantities as I was making this for myself. I had to change a few things, I used tomato purée, a plain soft cheese that I had in adding garlic and some herbs to myself, no flaked almonds but bread crumbs for that extra crunch. I also made a huge error and forgot to defrost my chicken but all in all I enjoyed it. If I do this again I will make sure I add chicken and I would considor increasing the sauce as a lot of people suggested. My partner would prefer some meat in it!
sue_ann
4th Aug, 2012
5.05
Easy and my husband and daughter really enjoyed it. lots left over so I have frozen the rest. I will make this again.
qubaros
25th Jun, 2012
4.05
Loved it! Even my fussy 5 year old had seconds. I used creme fraiche instead of cream and emmental instead of cheddar. Will do again
skeldie
20th Jun, 2012
4.05
Delicious recipe. Would recommend to cook it immediately, rather than reheat, as the sauce disappears!
gallopinggoose's picture
gallopinggoose
3rd Feb, 2012
5.05
This is a family favourite and I use the recipe quite a lot as it is so easy to put together. An excellent way to serve broccoli where kids are involved, they love the combination of the flavours and don't worry about the "green stuff"!!!
nicnic87
1st Feb, 2012
Absolutely love this but then I do love me some chicken. Check out this lime and coriander chicken burger recipe: http://bit.ly/student-recipes-chicken-burger
jmc123
27th Jan, 2012
5.05
This is a firm favourite in our house, real comfort food. Great way to make 2 chicken breasts stretch to 4 people. Good as left overs too! My teenage son had it cold as a salad in his lunch box. Tried with pine nuts but toasted almonds are better. Also forgot to add the sundried tomato paste once and it was still delicious! I do tend to add more cream and cheese than stated otherwise it can be a little dry. I'll try adding some white wine next time. Try this you won't be dissapointed

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