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

Chicken & broccoli pasta bake

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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Oct, 2012
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!
4th Aug, 2012
Easy and my husband and daughter really enjoyed it. lots left over so I have frozen the rest. I will make this again.
25th Jun, 2012
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
20th Jun, 2012
Delicious recipe. Would recommend to cook it immediately, rather than reheat, as the sauce disappears!
gallopinggoose's picture
3rd Feb, 2012
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"!!!
1st Feb, 2012
Absolutely love this but then I do love me some chicken. Check out this lime and coriander chicken burger recipe:
27th Jan, 2012
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
19th Dec, 2011
iv made this a few times.the whole familly love it and always want is very easy and quick to cook.excellent.
21st Nov, 2011
Yum! Very tasty and filling pasta bake, using half-fat creme fraiche instead of cream makes it a little healthier.
26th Sep, 2011
easy to make and enjoyed by the family!


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?