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

Chicken & broccoli pasta bake

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(200 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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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.
Minxy Ru
21st Jan, 2016
Awful dish. I only registered with this site purely to review this dish. It's bad. Very dry. I had added extra cream cheese and cream anyway and it still came out dry. Tomato paste made it very odd. Not a very nice family meal.
12th Sep, 2015
Took note of everyone's comments and added bacon, used 125g cream cheese instead of the 80g in the recipe and used cook from frozen chicken instead of fresh, which gave more liquid to the sauce. I still found that I had to add extra milk when I re-heated the leftovers though. The whole family loved it so will definitely be making it again.
28th Jul, 2015
This was so quick and easy to make my 8 year old did most of it. The dish was tasty but I seemed to be missing something. Next time I am going to add some smoky bacon, that should make it perfect.
15th May, 2015
This was delicious, even my partner, who's not fussed on pasta, loved it!! :) Thank you.
30th Mar, 2015
Both my husband and I like this dish, however, I do add extra sauce otherwise it can be a bit dry. Load on the almonds, there really do add to the dish.
Scrumptious68's picture
27th Mar, 2015
Don't let others put you off! It was very tasty and not at all dry. I used a whole pack of pasta, added a few rashers of smoked bacon, more mushrooms, cheese and paste and it fed 5 hungry adults (including hubby and three sons!) I shall make this again.


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