Chicken and Broccoli Pasta Bake

Chicken and Broccoli Pasta Bake Recipe

A prefect pasta meal for a perfect in house date that is quick and easy to make
Yield: 4    Preparation Time:     Cooking Time: 40 minutes
A quick dish that can be cooked in one pan.


350g pasta shells or quills
350g boneless, skinless chicken breasts, thinly sliced
200g broccoli, cut into very small florets and the stems thinly sliced
175g chestnut mushrooms, quartered
80g packet soft cheese with garlic and herbs (such as Boursin)
284ml carton single cream
4 tablespoons sundried tomato paste
2 tablespoons olive oil

For the topping:
50g flaked almonds
85g mature cheddar, grated
Bunch of spring onions, finely sliced
1 garlic clove, finely chopped

Recipe Instructions

Preheat the oven to 190C.

Cook the pasta.
Bring a pan of salted water to the boil and add the pasta. Stir well and bring back to the boil. Cook for 6 minutes and then add the broccoli. Cook for another 5 – 6 minutes until the pasta is cooked. Drain well and then return to the pan.

Cook the chicken.
Heat the oil in a large pan and add the chicken pieces. Fry until lightly brown. Add the mushrooms and fry for another minute. Stir in the tomato paste, cheese and cream. Simmer and stir continuously until the cheese has melted. Season with salt and pepper.

Pour the sauce over the pasta and stir to coat. Pour into an ovenproof dish and level off the top. Mix together the spring onions, cheddar, garlic and almonds and sprinkle over the top of the pasta. Bake for 20 minutes until golden.