Description

This comforting Chicken & Broccoli Pasta Bake combines tender chicken, fresh broccoli, and mushrooms in a creamy sundried tomato and garlic-flavored sauce, all baked under a crunchy almond and cheddar topping. Perfect for a satisfying weeknight dinner with a delightful balance of textures and flavors.

Ingredients

Scale

Pasta and Vegetables

350g pasta shells or quills
200g broccoli, cut into very small florets and stems thinly sliced
175g chestnut mushrooms, quartered

Main Protein and Sauce

2 tbsp olive oil
350g boneless, skinless chicken breasts, thinly sliced
4 tbsp sundried tomato paste
80g soft cheese with garlic and herbs (such as Boursin)
284ml carton single cream
1 garlic clove, finely chopped

Topping

Bunch of spring onions, finely sliced
85g mature cheddar, grated
50g flaked almonds

Instructions

Preheat and boil pasta: Preheat your 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.
Add broccoli to pasta: After 6 minutes, add the broccoli florets and sliced stems to the boiling pasta and cook together for an additional 5-6 minutes until the pasta is just tender. Drain well and return to the pan.
Cook chicken and mushrooms: Heat the olive oil in a wide pan over medium heat. Add the thinly sliced chicken and fry until lightly browned and cooked through. Add the quartered mushrooms and stir-fry for 1 minute to soften.
Make the creamy sauce: Stir in the sundried tomato paste, soft garlic and herb cheese, and single cream. Gently simmer the mixture, stirring occasionally, until the cheese melts and the sauce thickens. Season to taste with salt and pepper.
Combine pasta and sauce: Pour the creamy sauce over the drained pasta and broccoli. Gently stir until everything is evenly coated, then transfer the mixture into a shallow ovenproof dish (about 1.7-litre capacity), leveling the surface.
Prepare topping and bake: In a small bowl, combine the finely sliced spring onions, grated mature cheddar, finely chopped garlic, and flaked almonds. Sprinkle this mixture evenly over the pasta bake. Bake in the preheated oven for 20 minutes or until the topping is golden brown and crispy.

Notes

For a variation, substitute chicken and broccoli with cubed ham and green beans.
Ensure broccoli florets are cut small to cook evenly with pasta.
Use a shallow baking dish of approximately 1.7 litres capacity for even baking.
The flaked almond topping adds a pleasant crunch, but can be omitted or substituted if allergic.
Serve hot straight from the oven for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: British

Keywords: chicken broccoli pasta bake, creamy pasta bake, baked pasta with chicken, sundried tomato pasta bake, easy weeknight dinner, chicken mushroom pasta bake