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

Chicken & broccoli pasta bake

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(198 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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lainey coke
22nd Mar, 2015
I loved this.
6th Feb, 2015
After reading the other comments I doubled the quantity of cheese and cream but it was still dry and boring. Will not make again.
1st Feb, 2015
good flavour but incredibly dry - should have read reviews before cooking it and add extra milk to the sauce.
8th Dec, 2014
I used crushed almonds instead of flaked, and I also add in some chopped bacon. I freeze this and when reheating I bake at 180 for ~20 mins and top it off with some cheese and almonds for the last 5 or 10 mins.
Norma. mackey
12th Oct, 2014
Fabulously incredibubble! Yum Yum Yum! Wonderfully tasty. Load on the flaked almond topping! Filling and loved by even the fussiest eaters in our house! My new favourite recipe!
20th Jun, 2014
Just made this for dinner , my husband loved it .I agree with a number of the other comments that it is a improved dish if you reduce the amount of pasta and increase the sauce as it did have a tendency to dry out a bit when cold . I increased the amount of cream and added some milk before putting into the oven A delicious pasta dish , will make again.
18th May, 2014
It is a Very good recipe. Wasn't thinking that broccoli and sundried tomato paste go so well together. I love it!!
28th Feb, 2014
I love this recipe! It is my go to dish when I need a sure, culinary hit. If you are like me though and can't have almonds then adding some fresh breadcrumbs to the topping seems to work really well. I have also tried the topping with a mix of cheddar and smoked cheese which gave the bake a very pleasant kick! I would highly recommend this dish!
1st Dec, 2013
I have made this with variations quite a few times now, it's a really nice pasta bake, however if like me you like more sauce with your bake then you will need to alter this recipe
27th Oct, 2013
Amazing just did it for something different and it was fab. It is deffo going in my recipe book. Added a little extra cream and cheese and it wasn't dry. Thumbs up from my family. I will be making this again.


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