Chicken And Broccoli Pasta Bake Recipe

Name: Chicken And Broccoli Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pasta shells; 8 ounces broccoli, cut into very small florets and the stems thinly sliced; 2 tablespoons olive oil; 12 ounces boneless skinless chicken breasts, thinly sliced; 6 ounces chestnut mushrooms, quartered; 4 tablespoons sun-dried tomato paste; 1 (80 g) packet soft spreadable cheese with garlic and herbs (such as Boursin); 1 (284 ml) carton single cream; For the topping; 1 bunch spring onion, finely sliced; 3 ounces mature cheddar cheese, grated; 1 clove garlic, minced; 2 ounces sliced almonds

Servings: persons

12 ounces pasta shells
8 ounces broccoli, cut into very small florets and the stems thinly sliced
2 tablespoons olive oil
12 ounces boneless skinless chicken breasts, thinly sliced
6 ounces chestnut mushrooms, quartered
4 tablespoons sun-dried tomato paste
1 (80 g) packet soft spreadable cheese with garlic and herbs (such as Boursin)
1 (284 ml) carton single cream
For the topping
1 bunch spring onion, finely sliced
3 ounces mature cheddar cheese, grated
1 clove garlic, minced
2 ounces sliced almonds

1
Preheat oven to 375*F.
2
Cook the pasta in a large pan of boiling salted water for 6 minutes, then add the broccoli and cook for 5 to 6 minutes longer, until the pasta is just cooked.
3
Drain well and return to pan.
4
Heat the oil in a wide pan and add the chicken pieces.
5
Fry until lightly browned.
6
Tip in the mushrooms and stir fry for 1 minute, then stir in the tomato paste, cheese and cream.
7
Gently simmer until the cheese has melted, stirring, until the sauce is thickened slightly.
8
Season with salt and pepper.
9
Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish.
10
Level the top.
11
Mix the spring onions, cheddar, garlic and almonds and sprinkle over the pasta.
12
Bake for 20 minutes until golden.

919

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces pasta shells, 8 ounces broccoli, cut into very small florets and the stems thinly sliced, 2 tablespoons olive oil, 12 ounces boneless skinless chicken breasts, thinly sliced, and more.

Yes, Chicken And Broccoli Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Broccoli Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions