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

Chicken & broccoli pasta bake

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(179 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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23rd Jun, 2019
Made this for the first time today. With the exception of the mushrooms, I followed the recipe as it's written! It was perfect. Not dry at all, though I can see how leftovers would be. The only thing I will say is that it serves 6 people and not 4 and that was feeding my hubby and 3 teens who are all big eaters. A definite make again.
Hilary Hughes's picture
Hilary Hughes
15th Dec, 2018
Forgot to say, omitted the tomato paste as well!
10th Nov, 2018
Added a drop of water at the oven stage, came out perfect, not dry, very tasty.
SlimmingJourney's picture
17th Aug, 2018
This sounds amazing! I follow Slimming World and this dish can be easily adapted to be SW friendly
6th Mar, 2018
I have to say has come out very dry used 2 packets of Lidls herb cheese and two cartons of cream
Quality Street 35
21st Jan, 2018
My Boursin comes in 150g packs and I use a whole one, along with 30ml cream. This is a lovely recipe and the almonds make a wonderfully crunchy topping.
Rod Johnson's picture
Rod Johnson
5th Jan, 2018
Made this last night using all the correct ingredients in all the suggested proportions. Pasta was extremely dry and tasteless adding tomato paste adds absolutely no value to the sauce either. This could be a good meal if the proportions are correct with the sauce. won't be doing this one again ! yuk
12th Apr, 2017
I really enjoyed this dinner. I read the comments and added a bit more cream cheese. I also added green beans that I had laying around really nice
16th Mar, 2017
I love this recipe! Have had it since it was first published in 2002 and it has been used for many an informal dinner party/ get together of all kinds. Have never had to tinker with the ingredients or the quantities and every time I have served it up, it is always eaten with great appreciation and requests for seconds. I never have any left over! It is my ultimate, all time, best ever pasta bake recipe!
23rd May, 2016
This is a very easy recipe and I like the fact that it can be assembled in advance. However I do not think the measurements for cream, garlic cheese and sun dried tomato paste is sufficient. After first attempt I doubled them all, reduced the quantity of pasta to 250 grams only, instead added more mushrooms and broccoli which makes it little healthier (less carbs). I added chopped walnuts instead of roasted almonds.


29th May, 2019
Can you freeze this?
goodfoodteam's picture
30th May, 2019
Thanks for your question. We haven't tested this but would suggest that you can freeze this dish at the end of step 6. Take it out the freezer and top as in step 7. Heat the oven to 160C/140C fan/gas 3, cover with foil and cook for 1 hr or until you can easily push a knife through the mixture. Take the foil off, turn oven up to 190C/170C fan/gas 7 and cook for 20 - 30 mins more until the top is golden and the filling piping hot. There is some chance the sauce may separate a little but we'd say give it a go. You can also freeze leftovers although we don't think this will match up to the original dish with regards to texture.
Rebecca Allwood
28th Jan, 2019
Nice recipe, tasty. I did however use 150g Borsoin, used 600g chicken and I left off the garlic and almonds.
Jesscaboo's picture
14th Jan, 2019
First time making this. I added slightly more cream cheese, single cream and a splash of milk after reading the comments, rrally enjoyed it!
Hilary Hughes's picture
Hilary Hughes
15th Dec, 2018
I adapted this - orange pepper instead of broccoli. Walnuts instead of almonds. No spring onion. Added an onion to fried pepper, mushrooms and chicken. Used more soft cheese and less cream. Not dry. Yummy.
20th Aug, 2018
I have been making this dish since it was first published in 2002, it’s a huge family favourite. In response to the comments that the dish is ‘dry’ I always add some of the water the pasta and broccoli was cooked in before baking, particularly if the dish had been prepared earlier and left to stand. I also use a whole packet of garlic and herb cheese (150g) and sun dried tomato paste rather than purée.
3rd Aug, 2015
Add some diced pancetta instead of the mushrooms if they're not to your liking. Garlic roule was perfect for the soft cheese. I also used sundried tomato pesto rather than regular paste - very tasty.
Scrumptious68's picture
27th Mar, 2015
Add bacon, extra cheese, paste and cream. I also used more pasta as needed to feed 5 hungry adults as a main course midweek
1st Feb, 2015
Add extra milk to the sauce as it dries out in the oven.
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