Dinner

Chicken & Broccoli Pasta Bake Recipe

ByBen Miller November 21, 2025November 21, 2025

Introduction

This chicken and broccoli pasta bake is a comforting, creamy dish perfect for family dinners. It features tender chicken, fresh broccoli, and a rich garlic and herb sauce topped with crunchy almonds and cheddar. Easy to prepare and bake, it’s a satisfying meal that everyone will enjoy.

A creamy baked casserole served in a deep white bowl with small handles, filled to the top with a mix of cooked vegetables like broccoli and cauliflower, all covered by a melted golden cheese layer sprinkled with toasted almond slices and chopped green herbs. The casserole has a rich, slightly browned surface with visible chunks of nuts inside, giving it a textured look. The bowl sits on a white marbled surface, with a glass of red wine partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g pasta shells or quills
200g broccoli, cut into very small florets and the stems thinly sliced
2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
175g chestnut mushrooms, quartered
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs (such as Boursin)
284ml single cream
Bunch of spring onions, finely sliced
85g mature cheddar, grated
1 garlic clove, finely chopped
50g flaked almonds

Instructions

Step 1: Preheat the oven to 190°C (fan 170°C, gas mark 5). Bring a large pan of salted water to a boil. Add the pasta, stir, and cook for 6 minutes. Then add the broccoli and cook together for another 5 to 6 minutes until the pasta is just tender. Drain well and return to the pan.
Step 2: Heat the olive oil in a wide pan over medium heat. Add the chicken slices and cook until lightly browned. Add the mushrooms and cook for 1 minute more. Stir in the sundried tomato paste, soft cheese, and single cream. Simmer gently, stirring, until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
Step 3: Pour the sauce over the drained pasta and broccoli, stirring gently to coat everything evenly. Transfer the mixture to a shallow ovenproof dish (about 1.7 litres capacity) and level the surface.
Step 4: Combine the spring onions, grated cheddar, chopped garlic, and flaked almonds. Sprinkle this topping evenly over the pasta mixture. Bake in the preheated oven for 20 minutes until the top is golden and crispy.

Tips & Variations

For a different twist, substitute the chicken and broccoli with cubed ham and green beans.
Use a mix of different mushrooms for extra flavor and texture.
If you prefer a lighter version, swap the single cream for half-fat creme fraiche.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until piping hot throughout. Avoid reheating multiple times to maintain quality and safety.

How to Serve

A close-up image shows a creamy casserole in a round white ceramic dish. The top layer is golden and covered with green herbs, thinly sliced almonds, and bits of chopped vegetables. Visible on the side is a mix of white sauce and baked pasta beneath the topping. The dish sits on a white marbled surface with a glass of red liquid in the background and a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this bake?

Yes, pasta shells or quills work well because they hold the sauce nicely, but you can use penne, rigatoni, or fusilli as alternatives.

Is it possible to prepare this dish in advance?

Absolutely. You can assemble the pasta bake and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.