Member recipe

Cheesy Chicken, Broccoli and Pesto Pasta Bake

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Cooking time

Prep: 15 minutes Cook: 50 minutes

Skill level

More effort


Serves 5

A superb and easy meal, for all the family including bacon, mushrooms, chicken and broccoli in a light cheesy sauce, a perfect mid week meal.

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  • 400g Conchiglie Shells
  • 200g Broccoli, sliced into littleness florets
  • 200g Closed Cup Mushrooms, thinly sliced and quartered
  • 175g Unsmoked Bacon, thinly sliced and fat removed
  • 2 Garlic Cloves, roughly shopped
  • 100g Spring Onions, chopped
  • 500g Boneless Chicken Breast, chopped into large skunks

Cheese Sauce

  • 200g Soft Cheese (lighter option better)
  • 180ml Skimmed Milk
  • 30ml Soft Butter
  • 190g Green Pesto


  • Parmesan Cheese, Grated


  1. Boil a large pan of water with a sprinkle of salt, when bubbling, add pasta to water and leave for 10 - 12 minutes. Add broccoli and leave for further 5 minutes, once cooked, drain out and add pasta and broccoli back to pan.

  2. Add a tbsp of oil to a large frying pan and add to high heat. Add chicken breast to pan and fry until begins to brown, remove from the pan. Add bacon into pan and fry for around 3 - 5 minutes, then add mushroom, garlic and spring onions and leave for another 2 - 3 minutes.

  3. Once bacon has cooked, add chicken back to the pan and stir together gently for another 5 minutes. Remove from heat and stir into pasta.

  4. In a medium sized saucepan, melt the soft cheese and butter together on a low heat, stirring together constantly. Once melted together and the sauce is visibly thinner, stir in the milk and add the pesto and stir for roughly 5 minutes. When happy with the sauce, stir into the pasta pan and mix together well so all contents are coated.

  5. Now, add all the pasta mix to a deep oven dish and spread out around dish, then sprinkle over Parmesan cheese and put into the oven, for about 30-35 minutes on 200c (Fan Oven) or until Cheese is brown and golden.

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