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

Chicken & broccoli pasta bake

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(176 ratings)

Prep: 5 mins Cook: 35 mins


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


  • kcal665
  • fat27g
  • saturates10g
  • carbs71g
  • sugars0g
  • fibre4g
  • protein37g
  • salt0.42g
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  • 350g pasta shells or quills



    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



    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'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


  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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Metrotile1250's picture
25th Apr, 2013
Tried this last night, was looking for something different. We were not disappointed. Really tasty. Would agree with the comments about it drying out so I had 100ml of semi skimmed milk before oven baking. Delicious. Going to have left overs for lunch Yum Yum!
22nd Apr, 2013
Made this for my partner and we both loved it. Used single cream and light boursin to reduce calories. I didn't have any nuts or spring onions and didn't think the breadcrumbs were necessary. This has definitely gone into our recipe binder to be made again. Yummy x
3rd Apr, 2013
Easy to do mid-week.
24th Mar, 2013
Really nice dish, very tasty although does go a little dry so may use a bit more cream or creme fraiche next time. Would recommend.
14th Mar, 2013
This recipe was delicious. I used actual sun-dried tomatoes - just roughly chopped them and added them with the mushroom. very nice.
25th Jan, 2013
Made this tonight and it went down well with the whole family (especially my 10 month old baby!) I used a few subs - didn't have sundried tomato paste, so just used normal tomato puree. Used Philly with chives instead of Boursin. Didn't have any flaked almonds or garlic so sprinkled it with crushed cornflakes, and used finely chopped red onion instead of spring onions. Just thinking it's probably nothing like the original recipe now ha ha! As others said earlier, it does dry up a bit when it cools down so best eaten fresh, but just add a bit of milk when reheating to put some moisture into it and it's fine. Will definitely make it again and freeze the leftovers.
23rd Jan, 2013
I've been calorie counting and I couldn't believe that this recipe is only 665 calories. I went through and calculated each ingredient based on weight and this recipe is actually 883 calories per serving. A bit too rich for my blood.
9th Jan, 2013
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!
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
6th Nov, 2012
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.


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