Dinner

Chicken & Broccoli Pasta Bake Recipe

BySophie Carsel November 22, 2025November 22, 2025

Introduction

This Chicken & Broccoli Pasta Bake is a comforting and creamy dish perfect for weeknight dinners. Packed with tender chicken, fresh broccoli, and a cheesy garlic topping, it’s both hearty and flavorful.

A white round ceramic dish filled with a baked casserole showing multiple layers: the bottom layer is creamy and light yellow, topped with bright green broccoli pieces mixed with small white chunks that appear to be cheese or chicken. The surface layer is sprinkled with toasted almond slices and whole cashews, giving a crunchy texture with a mix of light brown and golden shades. The casserole is cut, revealing the layers inside, with the top slightly browned from baking. The dish is placed on a white marbled surface, with a glass of red drink and a spoon nearby. 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 carton 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.
Step 2: Add the broccoli to the pasta water and cook for another 5–6 minutes until the pasta is just cooked. Drain well and return the pasta and broccoli to the pan.
Step 3: Heat olive oil in a wide frying pan over medium heat. Add the chicken slices and fry until lightly browned.
Step 4: Add the mushrooms and stir-fry for 1 minute. Stir in the sundried tomato paste, soft cheese, and cream. Simmer gently, stirring until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
Step 5: Pour the sauce over the pasta and broccoli, mixing gently to coat everything evenly. Transfer the mixture into a shallow ovenproof dish (about 1.7 litre capacity) and smooth the top.
Step 6: Combine the spring onions, grated cheddar, chopped garlic, and flaked almonds. Sprinkle this topping evenly over the pasta bake.
Step 7: Bake in the preheated oven for 20 minutes or until the topping is golden and crunchy. Serve warm.

Tips & Variations

Try substituting the chicken and broccoli with cubed ham and green beans for a tasty twist on this bake.

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. The topping may lose some crispness after reheating but remains delicious.

How to Serve

A creamy casserole is shown in a large white ceramic round dish with two small handles, sitting on a white marbled surface. The top layer has green herbs, sliced almonds, and small pieces of broccoli, giving it a crunchy texture. Below, a thick yellow sauce covers the mix of noodles and cashews that peek through the cheese layer. The cheese is melted and slightly browned, creating a gooey texture. There are multiple layers of noodles, sauce, and vegetables, each blending creamy yellow, green, and white colors. A glass of red wine and a spoon are partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or rigatoni works well in this bake. Just adjust cooking times if needed.

Is it possible to make this dish ahead of time?

Absolutely. Assemble the bake, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the cooking time if baking straight from the fridge.